DessertsDesserts
Thai Coconut Pancakes
Thai Coconut Pancakes
Khanom Krok are small coconut-rice pancakes with a crisp edge and tender, custardy center, traditionally cooked in a dimpled pan.
⏱ 40 minCooking Time♧ 2 servingsServings✦ IntermediateDifficulty
View Recipeและวิธีทำ ↓THAI FOOD JOURNAL RECIPE
About This Dish
Khanom Krok are small coconut-rice pancakes with a crisp edge and tender, custardy center, traditionally cooked in a dimpled pan.
Prepare all ingredients before you start. Taste and adjust seasoning as you cook, using fresh produce and safe cooking temperatures for meat and seafood.
Step-by-Step Instructions
- Combine rice flour, a little cooked rice if using, coconut milk, sugar and salt into a smooth base batter.
- In a second bowl, mix thick coconut milk with sugar and salt for the creamy topping.
- Preheat a Khanom Krok pan and lightly brush each hollow with oil.
- Pour the base batter halfway into each well and let the edges begin to set.
- Spoon the coconut topping into the center of each pancake.
- Add chopped spring onion, sweet corn or taro if desired.
- Cover and cook over medium-low heat until the centers are just set and the edges golden.
- Lift out carefully and serve warm.
Chef’s Cooking Tips
A properly preheated, lightly oiled pan helps the edges crisp while keeping the middle tender.
