Khanom Krok

Khanom krok are Thailand's delightful little coconut pancakes: crisp and golden outside, soft and creamy inside, with a whisper of sweetness. Sold sizzling from street stalls, they are best eaten warm, straight from the pan. With a khanom krok pan or an aebleskiver pan, they are easy to make at home.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

190

Ingredients

• 100 g rice flour
• 50 g glutinous rice flour
• 200 ml coconut milk
• 100 ml water
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 spring onion, finely sliced
• 1 tablespoon sweetcorn kernels (optional)
• Vegetable oil, for greasing

Instructions

1. Whisk the rice flour, glutinous rice flour, coconut milk, water, sugar and salt until smooth.
2. Rest the batter for 10 minutes while you heat the khanom krok pan over medium heat.
3. Brush each cup lightly with oil, then fill each cup two-thirds full with batter.
4. Cook for 2 to 3 minutes until the edges turn golden and crisp.
5. Sprinkle in the spring onion and sweetcorn, then cover and cook for 2 more minutes.
6. Lift each cake out with a small spoon and pair two halves together if you like.
7. Serve warm, while the outside is still crisp.

Pro tips

• Keep the heat at medium so the cakes crisp without burning.
• Do not overfill the cups or the batter will overflow and stick.
• Serve immediately, as the crisp shell softens quickly.
• An aebleskiver pan is a good substitute for a khanom krok pan.

Frequently asked questions