Thai
Vegan
Gluten freeKhanom krok
Coconut rice pancakes
Khanom krok (ขนมครก): crisp-bottomed coconut rice pancakes with spring onion
Khanom krok are the little half-moon coconut cups cooked in cast-iron pans with round dimples at morning markets from Bangkok to Ayutthaya, sold hot in pairs on banana leaf as a breakfast snack. Each one has a crisp, lacy golden shell of rice flour and coconut, and a soft, almost molten salty-sweet coconut top flecked with spring onion or sweetcorn. A Danish aebleskiver pan or a Japanese takoyaki pan works at home. The common mistake is lifting them too early: give them time to crisp, or they tear and stick. Chef's tip: let the base batter rest for 30 minutes so the rice flour fully hydrates; rested batter gives a crisper, thinner shell.
- Prep
- 40 min
- Cook
- 25 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 330 kcal
Ingredients
For the base batter
- 4 oz rice flour
- 1 oz cooked jasmine ricecold
- 1 cup coconut milk
- ½ cup water
- 1 tbsp sugar
- ½ tsp salt
For the top
- ¾ cup coconut cream
- 1 tbsp rice flour
- 3 tbsp sugar
- ¼ tsp salt
To finish
- 2 spring onionsthinly sliced
- 3 tbsp sweetcorn kernels (optional)
- 2 tbsp vegetable oilfor the pan
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Method
0/6 doneStep 1: Blend 4 oz rice flour, 1 oz cooked jasmine rice, 1 cup coconut milk, ½ cup water, 1 tbsp sugar and ½ tsp salt until completely smooth and thin like single cream. Rest for 30 minutes.
30 minStep 2: Whisk ¾ cup coconut cream, 1 tbsp rice flour, 3 tbsp sugar and ¼ tsp salt in a separate jug until the sugar dissolves.
Step 3: Heat the dimpled pan over a medium heat for 5 minutes and brush each hollow with 2 tbsp vegetable oil. It is ready when a drop of batter sizzles at once.
5 minStep 4: Stir the base batter and fill each hollow two-thirds full. Cook for 1 minute, until the edges turn lacy and set.
1 minStep 5: Spoon a little of the coconut top into the centre of each, then add a pinch of 2 spring onions and a few 3 tbsp sweetcorn kernels. Cover with a lid and cook for 4–5 minutes, until the bottoms are deep golden and the tops are just set but still wobbly.
5 minStep 6: Ease each one out with a small spoon and keep warm. Repeat with the rest of the batter, oiling the pan each time. Serve warm, two cups pressed face to face.
10 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 4 g
- Carbs
- 36 g
- Fat
- 19 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khanom krok take?
- About 65 minutes in total: 40 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cooked jasmine rice?
- Any long-grain rice, same amount.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
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