Kanom Krok (Thai Coconut-Rice Pancakes) Recipe – Thai Special
This Kanom Krok recipe features traditional Thai coconut-rice pancakes with crispy golden bottoms and soft, custard-like centers. Slightly sweet with a hint of salt, they are often topped with scallions, sweet corn, or taro for extra flavor and texture. A beloved street snack and breakfast treat in Thailand, Kanom Krok combines creamy coconut richness with the satisfying crisp of perfectly cooked rice flour pancakes.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
Batter Base:
- 1/2 cup rice flour
- 1/4 cup cooked jasmine rice (optional, for extra texture)
- 1/4 tsp salt
- 1/2 cup water
Coconut Topping Mixture:
- 1 cup coconut milk
- 2 tbsp sugar
- 1/4 tsp salt
Toppings (optional but traditional):
- Chopped scallions
- Sweet corn kernels
- Taro (small cubes, steamed)
- Pumpkin (small cubes, steamed)
For Greasing:
- Oil (preferably coconut or neutral)
Make the Batter:
Blend or whisk rice flour, cooked rice (if using), salt, and water into a smooth, pourable batter.
Let it rest for 10–15 minutes.
Prepare the Coconut Topping:
In a bowl, mix coconut milk, sugar, and salt until sugar dissolves.
Set aside.
Heat the Pan:
Heat a kanom krok pan (cast iron with small wells) over medium heat.
Grease each well lightly with oil using a brush or paper towel.
Cook the Pancakes:
Pour a spoonful of rice batter into each well (about 2/3 full).
Immediately top with a spoonful of the coconut mixture.
Add a small pinch of your chosen toppings.
Cover with a lid and cook for 5–7 minutes until the bottoms are golden and the tops are just set.
Serve:
Use a spoon or skewer to lift each kanom krok out gently.
Serve warm—crispy outside, creamy inside. Traditionally eaten as halves or joined pairs.
Recipe Notes :
Pan Substitutes: Use a Danish aebleskiver or Japanese takoyaki pan if a kanom krok pan isn’t available.
Flavor Balance: A pinch of salt in the coconut topping enhances sweetness.
Toppings: Experiment with mung beans, pumpkin, coconut flakes, or chocolate for variety.
Serving Tip: Best enjoyed fresh; re-crisp leftovers in a hot pan before serving.
Texture Tip: Pour batter carefully to fill only 2/3 of the well, ensuring crispy edges and creamy centers.
