Kanom Krok Recipe
Thai · Dessert · 35 min total
Kanom Krok are Thai coconut-rice pancakes, crispy on the outside and creamy on the inside, often topped with sweet corn or scallions. This recipe makes the classic version with a savory-sweet balance.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 cup rice flour
- 1/4 cup tapioca flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 cups coconut milk (full-fat)
- 1/2 cup water
- 1/4 cup finely chopped scallions (green parts only)
- 1/4 cup fresh or frozen corn kernels
- Vegetable oil for greasing the pan
Instructions
- In a bowl, whisk together rice flour, tapioca flour, sugar, and salt.
- Gradually add coconut milk and water, whisking until smooth. The batter should be thin, like crepe batter. Set aside.
- Heat a kanom krok pan or a mini muffin pan over medium heat. Brush the indentations lightly with oil.
- Pour batter into each indentation, filling about 3/4 full.
- Sprinkle a few scallions and corn kernels on top of each pancake.
- Cover the pan with a lid and cook for 3-4 minutes, until the bottoms are golden and crispy and the tops are set but still creamy.
- Use a small spatula or skewer to gently lift the pancakes out. They should be crispy on the bottom and soft on top.
- Serve warm as a snack or dessert.
Tips
- If you don't have a kanom krok pan, a mini muffin pan works well; just grease it thoroughly.
- For a sweeter version, use coconut cream instead of coconut milk and add more sugar.
- These are best eaten fresh, but can be reheated in a pan for a few minutes.
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