Kanom Krok
Thai coconut pancakes cooked in a special dimpled pan — crisp shells with a molten pandan-coconut center.
- prep 15 min
- cook 20 min
- total 35 min
- serves 4
- intermediate
- vegetarian
- Thailand
Ingredients
- 150 g rice flour
- 80 g rice
- 400 ml coconut milk
- 80 g coconut
- 80 g sugar
- 0.5 tsp salt
- 1 tsp pandan extract
- 2 spring onion
- 80 g sweet corn
Steps
- Blend rice flour, cooked rice, half the coconut milk, and 150 ml water into a smooth thin batter.
- Rest 30 minutes.
- Whisk remaining coconut milk with sugar, salt, and pandan into a topping.
- Heat a kanom krok pan, oil the cups, then ladle batter ⅔ full.
- Spoon topping over each cup.
- Sprinkle with scallion and corn.
- Cover and cook 4 minutes until edges crisp and centers set.
- Scoop out in pairs.
≈ 280 kcal · 4 g protein · 40 g carbs · 12 g fat — per serving, estimate