Khanom Krok: Thai Coconut Rice Pancakes
These pancakes are a staple morning market find across Thailand. The contrast between the crunchy exterior and the molten, salty-sweet coconut interior is what you are aiming for.
Manage your heat carefully.
The pan must be hot enough to crisp the bottom instantly, but if the heat is too high, the outside will burn before the center sets. Brush the wells generously with oil before each batch to ensure the shells release cleanly.
- Khanom krok cast-iron pan
- Squeeze bottle or small ladle
- Wooden skewer or pick
- Pastry brush
What goes in.
- 1 cuprice flour
- 1/4 cuptapioca starch
- 1.5 cupsthick coconut milk
- 1/2 cupwater
- 1/4 cupsugar
- 1/2 tspsalt
- 1 cupcoconut cream (for the topping)
- 2 tbspsugar (for the topping)
- 1/4 tspsalt (for the topping)
- 1/2 cupscallions, finely chopped
Sequential pouring
Pour the thin batter into the molds first to form the structural shell, then immediately add a small amount of the thicker coconut cream mixture into the center. This timing is what creates the distinct two-tone texture.
The method.
Prepare the batters
Whisk the rice flour, tapioca starch, coconut milk, water, sugar, and salt together until smooth. In a separate bowl, mix the coconut cream, sugar, and salt for the topping.
Heat the pan
Place your pan over medium heat. Once it is hot, brush each hole with a little oil.
Form the shells
Fill each mold about three-quarters full with the rice flour batter. Let it cook for about a minute until the edges begin to set.
Add the center
Spoon or squeeze a small amount of the coconut cream mixture into the center of each shell.
Top and finish
Sprinkle the chopped scallions over the top. Cover the pan with a lid and cook for 3 to 5 minutes. They are ready when the edges are deep brown and crisp, and the center is set but still wobbles slightly.
Removal
Use a wooden skewer to lift them out of the mold. Serve warm.
Other turns to take.
Corn
Add a few kernels of sweet corn into the coconut cream center before closing the lid.
Taro
Stir small, cooked cubes of taro into the base batter for a denser, earthy finish.
When it doesn't go to plan.
If the pancakes stick, your pan isn't seasoned enough or isn't hot enough; keep the oil thin but even.
Strain both batters through a fine-mesh sieve to ensure there are no lumps.
Keep the coconut cream topping separate until the very last second to ensure the rice base maintains its crispness.
The ones that keep coming up.
Can I use a regular pancake pan?
No. The specific shape of the half-sphere mold is essential for achieving the contrast between the crisp shell and the soft center.
How do I know if the coconut milk is thick enough?
It should be heavy and opaque, not watery; if you are using canned coconut milk, avoid shaking the can before opening to use the thicker cream at the top.
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