Kanom Krok Recipe

Kanom Krok are Thailand's beloved coconut pancakes, crisp at the edges and creamy in the centre. They are a street-market favourite, best eaten warm.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

380

Ingredients

• 200 ml coconut milk
• 100 g rice flour
• 2 tablespoons tapioca flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 100 ml coconut cream
• 2 spring onions, finely sliced
• 1 tablespoon vegetable oil
• Sweetcorn kernels, to sprinkle
• Sesame seeds, to sprinkle

Instructions

1. Whisk the coconut milk, rice flour, tapioca flour, sugar and half the salt into a smooth batter.
2. Mix the coconut cream with the remaining salt for the topping.
3. Heat a kanom krok pan or small aebleskiver pan and brush lightly with oil.
4. Fill each well three-quarters full with batter and cook for 2 minutes.
5. Spoon a little coconut cream into each well and sprinkle with spring onions, corn or sesame.
6. Cover and cook for 3 to 4 minutes until the edges are crisp and golden.
7. Lift out with a small spoon and serve warm.

Pro tips

• A well-heated pan is essential for crisp edges, so preheat it properly.
• Work quickly when adding the topping so the batter does not set first.
• No special pan? A mini muffin tin in the oven gives a fair approximation.

Frequently asked questions