Thai Coconut Pancakes (Kanom Krok)

Name: Thai Coconut Pancakes (Kanom Krok)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Thai
Ingredients: 50 g cooked jasmine rice; 50 g Thai rice flour; 1 cup (240 ml) water; ¼ cup (60 ml) coconut milk (see note about good coconut milk in the post above); ¼ cup (60 ml) shredded dried coconut, unsweetened; 30 g palm sugar (2 ½ Tbsp), finely chopped; ¼ tsp table salt; 1 cup (240 ml) coconut milk; 2 Tbsp (30 ml) granulated sugar (you can reduce or increase sugar to taste); 2 Tbsp Thai rice flour; Thinly sliced green onions (this is the most classic and my fave); Cooked sweet corn kernels; Cooked taro cubes (¼ inch cubes, they can be steamed or boiled); Indented pan such as a takoyaki pan, here's the stovetop pan I use which works on gas, or you can get this electric takoyaki pan

Instructions

Prep:20minCook:25min

One of the most delicious sweet snacks/desserts on Thai cuisine. These little coconut pancakes are crisp on the outside with a soft, pudding-like center. They're naturally vegan and gluten free!

Updated at: Sat, 27 Jun 2026 07:16:04 GMT