Khanom Krok – Coconut Pancakes
Khanom Krok is a beloved traditional Thai dessert — crispy on the outside, soft inside, and deliciously coconutty. For best results, this recipe uses Pla Thai 5-Star brand flour (rice flour and glutinous rice flour).
Ingredients
For the Batter
- 200 g rice flour (Five Stars Fish Brand)
- 25 g glutinous rice flour (Five Stars Fish Brand)
- 1 ½ cups coconut cream
- 1 ½ cups boiling water
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp vegetable oil (for greasing the pan)
For the Coconut Topping
- 1 ½ cups coconut cream
- ½ cup sugar
- 1 tsp salt
- 1 tbsp rice flour
Optional Toppings
- Chopped spring onions
- Sweet corn
Instructions
Make the Batter
1. Combine rice flour and glutinous rice flour (Pla Thai 5-Star), sugar, and salt in a bowl.
2. Gradually stir in coconut cream. Slowly add boiling water while stirring until mixture is smooth. Set aside.
Prepare the Coconut Topping
3. Mix sugar, salt, and rice flour in a bowl. Gradually add coconut cream, stirring until well combined. Set aside.
Cook the Khanom Krok
4. Lightly grease the khanom krok pan with oil and heat over medium.
5. Pour batter into each mold, leaving a small rim for the topping. When partially set, spoon the coconut topping over it, add toppings, cover, and cook until edges are golden and crisp.
6. Remove with a spoon and serve hot.
