AI-generated image
Khanom tokyo
Pandan custard pancake rolls
ขนมโตเกียว · rolled griddle pancakes filled with pandan custard
Outside Bangkok schools at home time, a vendor with a hot griddle on a cart pours small pancakes and rolls each one around a stripe of sweet custard, while children queue with coins. They are soft, eggy and barely sweet outside, oozing cream inside, and a savoury cousin wraps a sausage. Despite the name, the snack is Thai, said to be inspired by a Tokyo-themed department store of the 1960s. This version fills them with pandan custard. Chef's tip: the mistake is a griddle that is too hot; the pancakes should set pale with only light freckles, or they crack when rolled.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the custard
- ¾ cup whole milk
- 1 ¾ oz sugar
- ½ oz cornflour
- ½ tsp pandan extractor vanilla
For the pancakes
- 4 oz plain flour
- 1 tsp baking powder
- 1 oz sugar
- 1 pinch salt
- 1 egg
- ¾ cup whole milk
- 1 tbsp neutral oilplus a little for the pan
Shop this recipe on Amazon
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Whisk 2 egg yolks, 1 ¾ oz sugar and ½ oz cornflour in a pan, then whisk in ¾ cup whole milk. Cook over a medium-low heat, whisking constantly, until it bubbles and is thick enough to hold a ridge, about 4 minutes. Stir in ½ tsp pandan extract, cover the surface and cool.
6 minStep 2: Whisk 4 oz plain flour, 1 tsp baking powder, 1 oz sugar and 1 pinch salt in a bowl. Beat 1 egg with ¾ cup whole milk and 1 tbsp neutral oil and whisk into the flour until smooth; it should pour like thick cream. Rest 5 minutes.
5 minStep 3: Wipe a non-stick frying pan with oil and set it over a medium-low heat. Pour 2 tablespoons of batter and spread into a 10 cm circle.
1 minStep 4: Cook until the top is dry and covered in tiny holes and the base is pale gold, about 1 minute. Don't flip.
1 minStep 5: Pipe or spoon a line of custard across the middle, roll the pancake up around it and lift it out. Repeat with the rest of the batter; eat warm.
12 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 9 g
- Carbs
- 43 g
- Fat
- 9 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khanom tokyo take?
- About 30 minutes in total: 10 minutes to prepare and 20 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 vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese