Khanom Krok
Small coconut-rice pancakes cooked in a cast-iron pan — crispy outside, custardy inside with sweet or savoury toppings.
8 ingredients
6 steps
Ingredients
- 11 cup rice flour
- 21/2 cup coconut milk
- 31/2 cup water
- 42 tbsp sugar
- 51/4 tsp salt
- 61/2 cup thick coconut cream (for topping)
- 71 tbsp sugar (for topping)
- 8sweet corn kernels or spring onions (toppings)
Instructions
- 1Mix rice flour, coconut milk, water, sugar, and salt into a smooth batter.
- 2Heat a khanom krok pan over medium heat and oil each cavity.
- 3Fill each cavity 2/3 full with batter.
- 4Add thick coconut cream mixed with sugar plus desired toppings to each cavity.
- 5Cover and cook for 3-4 minutes until edges are crispy and golden but center is still soft and custardy.
- 6Remove carefully and serve warm.