🥥 Khanom krok (Thai coconut pancakes)
Khanom krok are small Thai coconut-rice cakes cooked in a dimpled cast-iron pan. A ground rice and coconut milk batter is poured into the cups, topped with a sweeter, richer coconut cream layer and sprinkled with chopped scallion. They come out crisp at the edges and custardy in the middle, sweet and slightly salty. Two halves are often pressed together and sold hot as street food.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 150 g ground rice
- 400 ml coconut milk
- 60 g sugar
- ½ tsp salt
- 200 ml water
- 2 scallions, finely chopped
- 1 tsp oil for the pan
Method
- Whisk 120 g ground rice with 200 ml coconut milk, the water and a pinch of salt to make the base batter.
- Whisk the remaining coconut milk with the remaining ground rice, the sugar and the rest of the salt to make the topping.
- Heat a dimpled pan and brush the cups lightly with oil.
- Fill each cup two-thirds with base batter, then top up with the coconut topping and sprinkle with scallion.
- Cover and cook over medium heat for 6–8 minutes until the edges are crisp and the centres set; lift out with a spoon.
How to make it lighter
- Use light coconut milk for the base batter to cut fat.
- Reduce the sugar in the topping by a third; the coconut keeps it sweet.
- Eat a few pieces as a snack rather than a full tray.
History
Khanom krok is a long-standing Thai street snack, sold from market stalls and carts throughout Thailand. Similar dimpled-pan cakes are made in neighbouring countries.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →