Kanom Krok (Coconut Rice Pancakes)

Name: Kanom Krok (Coconut Rice Pancakes)
Yield: 4
Cuisine: Thailand
Ingredients: Rice flour — 200 g (1 cup); Glutinous rice flour — 2 tbsp; Sugar — 1 tsp; Salt — 1/4 tsp; Coconut milk, divided — 300 ml (1 1/4 cups); Water — 100 ml (scant 1/2 cup); Sugar, for the topping mixture — 100 g (1/2 cup); Salt, for the topping mixture — 1/2 tsp; Thinly sliced spring onion or sweet corn kernels, to serve (optional) — 2 tbsp; Coconut oil, for greasing the pan

The Quirky Foodster Team

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Servings

Ingredients

Rice flour — 200 g (1 cup)
Glutinous rice flour — 2 tbsp
Sugar — 1 tsp
Salt — 1/4 tsp
Coconut milk, divided — 300 ml (1 1/4 cups)
Water — 100 ml (scant 1/2 cup)
Sugar, for the topping mixture — 100 g (1/2 cup)
Salt, for the topping mixture — 1/2 tsp
Thinly sliced spring onion or sweet corn kernels, to serve (optional) — 2 tbsp
Coconut oil, for greasing the pan

Method

In a bowl, whisk together the rice flour, glutinous rice flour, 1 tsp sugar, 1/4 tsp salt, 150 ml (2/3 cup) of the coconut milk and the water into a smooth, thin batter. Let rest for at least 1 hour.
In a separate bowl, mix the remaining 150 ml coconut milk with the 100 g sugar and 1/2 tsp salt for the topping mixture, stirring until the sugar dissolves.
Heat the kanom krok pan over medium heat and grease each well lightly with coconut oil.
Spoon the rested batter into each well, filling about two-thirds full, and cook for 3–4 minutes, until the edges turn golden and slightly crisp.
Spoon a little of the sweet coconut topping mixture into the centre of each pancake, and scatter with spring onion or corn, if using.
Cover the pan and cook for a further 3–4 minutes, until the tops are set and creamy.
Carefully pry the pancakes out with a spoon, working in pairs to form a folded 'sandwich' shape, and serve warm.

Introduction: Kanom krok are small, two-toned coconut pancakes with a crisp exterior and soft, creamy centre, cooked
in a distinctive cast-iron pan with small hemispherical wells.

Cultural Background: Kanom krok are small, two-toned coconut pancakes with a crisp exterior and soft, creamy centre, cooked
in a distinctive cast-iron pan with small hemispherical wells. Sold from street carts across Thailand, they're
a beloved snack, traditionally topped with a scattering of spring onion or corn.

Tips: Letting the batter rest is important for the right texture, allowing the rice flour to hydrate fully. A well-seasoned or well-greased pan is essential for the pancakes to release cleanly.

Variations: Omit the spring onion or corn for a purely sweet version. Add a few drops of pandan extract to the batter for colour and fragrance. Naturally vegetarian.

Storage: Best eaten fresh; they lose their crisp edges quickly once cooled.

Reheating: Reheat briefly in the kanom krok pan or a hot dry skillet for a minute or two per side.

FAQs:

Q: What pan do I need for this?

A: A traditional kanom krok pan has small hemispherical wells; an aebleskiver (Danish pancake) pan or a takoyaki pan can work as a substitute.

Q: Why are there sweet and plain layers?

A: The base batter and the sweeter coconut topping create the pancake's characteristic two-toned flavour and texture, crisp outside and creamy in the centre.

Q: What toppings are traditional?

A: Thinly sliced spring onion or sweet corn kernels are classic, adding a savoury contrast to the sweet pancake.