🥥 Thai coconut pancakes (khanom krok)
Khanom krok are small, round coconut-rice pancakes cooked in a dimpled cast-iron pan. A ground-rice and coconut milk batter forms a crisp base, topped with a sweeter, creamier coconut layer, often scattered with chopped scallion and scented with pandan. The result is crisp outside, almost custardy inside, and both sweet and slightly salty. They are sold hot from street stalls, usually in pairs pressed together.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 150 g finely ground rice
- 400 ml coconut milk
- 150 ml water
- 3 tbsp sugar
- ½ tsp salt
- 2 pandan leaves (or a few drops pandan extract)
- 2 scallions, finely sliced
- 1 tsp vegetable oil for the pan
Method
- Blend the pandan leaves with the water and strain.
- Mix 120 g ground rice, 250 ml coconut milk, the pandan water and salt into a thin base batter.
- Separately whisk the remaining coconut milk, 30 g ground rice and the sugar into a topping batter.
- Heat a dimpled pan, brush lightly with oil and fill each cup two-thirds with base batter.
- Top with the sweet batter, sprinkle with scallion, cover and cook 4–5 minutes until set and crisp underneath.
How to make it lighter
- Use light coconut milk to reduce the fat.
- Cut the sugar in the topping by a third; the coconut keeps it sweet.
- Treat them as a shared snack: 3–4 halves alongside fruit instead of a full plate.
History
Khanom krok is a long-established Thai street snack, cooked to order by vendors at markets and roadsides across the country.
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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 →