Kanom Krok (Coconut Rice Pancakes)

Kanom Krok are delightful Thai coconut rice pancakes, crispy on the outside and creamy inside. A perfect blend of sweetness and texture, these bite-sized treats are a must-try street food favourite!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To begin, preheat your Kanom Krok pan (or an aebleskiver pan) over medium heat. In a large bowl, combine the rice flour, glutinous rice flour, sugar, and salt. Gradually add the coconut milk and water while stirring until the batter is smooth and lump free.

Step 2

In a separate bowl, prepare the topping by mixing the coconut cream with sugar and salt. Adjust the sweetness to your taste if necessary. This topping adds a rich, slightly sweet layer to the pancakes, complementing the crispy exterior.

Step 3

Once the pan is heated, lightly grease each cavity of the pan with a bit of oil using a brush or paper towel. This prevents the batter from sticking and helps achieve a crispy finish.

Step 4

Pour the rice batter into each cavity of the pan, filling them about two-thirds of the way up. Allow the pancakes to cook for 2-3 minutes until the edges begin to set but the centre remains soft.

Step 5

Step 5 Spoon a small amount of the coconut cream mixture over each pancake, just enough to cover the surface. This will create a contrast between the crispy rice base and the creamy topping.

Step 6

If desired, sprinkle toppings such as chopped spring onions, sweet corn kernels, or diced taro on top of the coconut cream. These optional toppings add texture and flavour, offering a balance of savoury and sweet.

Step 7

Cover the pan with a lid to allow the pancakes to cook through gently, steaming the topping while crisping the base. Let them cook for an additional 3-5 minutes until the edges are golden and the centre is firm but still soft.

Step 8

Once cooked, carefully remove the Kanom Krok from the pan using a small spoon. Serve them warm, allowing the crispy exterior and soft, creamy interior to shine. You can garnish with extra spring onions or serve with a side of coconut cream for dipping.

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