Khanom Krok

Name: Khanom Krok
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 200 g rice coconut batter; 80 ml coconut cream; 40 g sugar; 1 pinch salt; 1 tbsp corn kernels — optional

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Khanom Krok, a beloved Thai street snack, finds its roots in bustling markets and family kitchens alike. Traditionally enjoyed in the morning or as an afternoon treat, these coconut pancakes embody the essence of Thai home cooking. Passed down through generations, this recipe captures the simplicity and warmth that define many Thai family dishes, where ingredients are measured by feel and instinct, not by scales and spoons.

Each bite of Khanom Krok should be a delightful contrast: crisp on the outside, tender and custard-like within. The rich coconut aroma is balanced with a touch of sweetness and a hint of salt, creating a harmonious flavor. A scattering of corn kernels adds a pop of texture, making this dish both satisfying and irresistible.

Ingredients

200 grice coconut batter
80 mlcoconut cream
40 gsugar
1 pinchsalt
1 tbspcorn kernels — optional

Method

Begin by preparing the rice coconut batter. Ensure it is at room temperature, which helps it cook evenly. If it's cold, let it sit out for about 30 minutes before using. This step ensures that the batter will spread and cook properly in the pan.
In a mixing bowl, combine 80 ml coconut cream, 40 g sugar, and a pinch of salt. Stir until the sugar completely dissolves and the mixture is smooth. This creates a sweet and salty balance essential for the flavor of Khanom Krok.
Heat a Khanom Krok pan or an aebleskiver pan over medium heat. Lightly grease each well with a small amount of oil to prevent sticking. The pan should be hot enough that a drop of batter sizzles gently when added.
Pour the rice coconut batter into each well, filling them about halfway. Allow the batter to cook until the edges start to set and the center begins to bubble, which indicates the batter is cooking through.
Add a small spoonful of the coconut cream mixture to the center of each batter-filled well. This will create the creamy top layer characteristic of Khanom Krok. Let it cook until the edges are golden brown and the center is set but still soft.
Sprinkle a few corn kernels onto the surface of each Khanom Krok. The corn adds a sweet crunch that complements the creamy texture. Allow them to cook for another minute until the corn is heated through.
Carefully remove the Khanom Krok from the pan using a small spoon or skewer. They should come out easily if the pan was properly greased. The bottom should be crisp and golden, while the top remains creamy.
Serve the Khanom Krok warm, ideally on a platter for sharing. The contrast between the crispy base and the soft, sweet top is best enjoyed fresh from the pan.