Khanom Krok (Thai Coconut Rice Pancakes)
Local name: ขนมครก
In short: Small crisp-edged coconut pancakes cooked in a dimpled pan with a custardy coconut cream center, topped with spring onion or sweetcorn. It takes about 50 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 30 min
- Resting
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
Khanom krok are small, crisp-edged coconut pancakes cooked in a pan with round dimples and sold hot from street carts in pairs. A batter of rice flour and coconut milk fills the dimples and turns golden and crisp on the base, then a salty-sweet coconut cream goes on top for a soft, custardy middle. They are delicate and a little sticky, so eat them warm, right after cooking.
Instructions
- Blend the cooked rice with the 300 ml of coconut milk and the water until smooth. Whisk into the rice flour, tapioca starch, sugar and salt until lump-free. Rest for 30 minutes.
- For the topping, whisk the coconut milk with the rice flour, sugar and salt in a small pan. Heat gently, stirring, for 3 to 4 minutes until it thickens like thin custard. Pour into a jug.
- Heat a dimpled pan over low to medium heat. Brush each dimple generously with coconut oil.
- Stir the batter and fill each dimple about 3/4 full. Cover the pan and cook for 2 minutes, until the sides begin to set.
- Spoon a teaspoon of the topping into each dimple and add a few spring onion slices or corn kernels. Cover and cook for 3 to 4 minutes more, until the bottoms are golden and crisp and the tops are set.
- Lift each pancake out with a spoon or skewer. Press two together to make a round and serve warm.
Tips
- The pan must be hot enough for a crisp base, but not smoking. If the pancakes brown before the tops set, lower the heat and cover again.
- No dimpled pan? A takoyaki pan or a mini-muffin tin in a hot oven (200°C/400°F, 12 to 15 minutes) works, though the texture is softer.
Questions and answers
Can I make khanom krok ahead of time?
They are best fresh, but you can keep the batter and topping chilled for 2 days. Stir well and bring to room temperature before cooking.
Why are my pancakes sticking?
The dimples need plenty of oil and the pan needs to be properly hot. Wait until the batter sizzles when it hits the pan.
What are the usual toppings?
Spring onion is the classic. Sweetcorn, taro cubes and pumpkin are common too, and some cooks add a pinch of chopped chives.
How long does it take to make Khanom Krok (Thai Coconut Rice Pancakes)?
About 50 min in total: 20 min of preparation and 30 min of cooking.
How many calories are in Khanom Krok (Thai Coconut Rice Pancakes)?
About 420 kcal per serving, with 5 g of protein, 49 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 49 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sugar | 18 g |
| Sodium | 440 mg |
Estimated values, calculated from the ingredients.
