International Cuisine > International Baking & Pastry > Asian Baking > Khanom Krok (Thai Coconut Pancakes)

Khanom Krok: Authentic Thai Coconut Pancakes

Learn how to make Khanom Krok, delicious Thai coconut pancakes, with this easy-to-follow recipe. Enjoy these sweet and savory treats that are perfect for breakfast or dessert.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
Approximately 20-25 pancakes
Ingredients
  • 1 cup Rice Flour
  • 1 can (13.5 oz) Coconut Milk (full-fat)
  • 1/2 cup Granulated Sugar
  • 1/2 teaspoon Salt
  • 1/4 cup Cooked Rice
  • 2 tablespoons Tapioca Flour
  • 1/2 cup Coconut Cream (thick)
  • 1 teaspoon Pandan Extract (optional)
  • As needed Toppings (optional)

Preparing the Batter

In a large bowl, combine the rice flour, tapioca flour, sugar, and salt. Mix well to ensure there are no lumps.

Adding the Liquids

Gradually pour in the coconut milk, mixing continuously until the batter is smooth and well combined. Add the cooked rice and mix until incorporated. Let the batter rest for at least 30 minutes.

Preparing the Coconut Cream Topping

In a separate bowl, mix the thick coconut cream with the pandan extract (if using). This will be the creamy topping for the Khanom Krok.

Cooking the Khanom Krok

Heat a Khanom Krok pan over medium heat. Grease the pan lightly with oil or coconut oil. Pour the batter into each indentation, filling it about halfway. Then, pour a spoonful of the coconut cream topping into each indentation.

Cooking Time and Indicators

Cover the pan and cook for about 5-7 minutes, or until the edges are golden brown and the filling is set. The pancakes should easily release from the pan when they are done. If they are sticking, they need to cook longer.

Serving the Khanom Krok

Carefully remove the Khanom Krok from the pan using a spoon or spatula. Serve warm, and add your favorite toppings such as roasted coconut, green onions, or taro.

Nutrition Facts Estimated per 100g of product

Note: These values are estimations and can vary based on specific ingredients and portion sizes.

  • Calories: ~200 kcal
  • Carbohydrates: ~30g
  • Fat: ~8g
  • Protein: ~2g

Other Considerations for Nutrition

Khanom Krok is relatively high in carbohydrates and fat due to the coconut milk and sugar. Consider using a sugar substitute to reduce the sugar content. Also, full-fat coconut milk is recommended for the authentic texture and flavor; lower fat options will change the texture significantly.

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FAQ

  • What is a Khanom Krok pan?

    A Khanom Krok pan is a special cast iron pan with small, rounded indentations designed specifically for making Khanom Krok. It's crucial for achieving the correct shape and texture of the pancakes.
  • Can I use regular coconut milk instead of full-fat?

    While you can, full-fat coconut milk is recommended for the best flavor and creamy texture. Using regular coconut milk may result in a thinner and less rich pancake.
  • How do I prevent the Khanom Krok from sticking to the pan?

    Make sure the pan is well-greased and heated properly before adding the batter. Also, ensure that the pancakes are cooked until the edges are golden brown before attempting to remove them.
  • What are some other topping options?

    Besides roasted coconut and green onions, you can also use sweet corn, taro, pumpkin, or even a sprinkle of sugar.