Khanom Krok Coconut Rice Pancakes, a Sweet Thai Treat
Khanom krok are small Thai coconut rice pancakes with a lightly crisp rice-flour shell and a tender, creamy coconut center. This streamlined home version uses rice flour and a khanom krok, takoyaki, or shallow well pan for a fun shareable dessert.
Servings 5
Ingredients
- For the rice pancake batter: 3/4 cup rice flour 120 g
- For the rice pancake batter: 2 tablespoons tapioca starch 16 g
- For the rice pancake batter: 2 tablespoons granulated sugar 25 g
- For the rice pancake batter: 1/4 teaspoon fine salt 1.5 g
- For the rice pancake batter: 1 cup canned full-fat coconut milk well stirred (240 ml)
- For the rice pancake batter: 1/4 cup water 60 ml
- For the coconut topping: 1/2 cup canned coconut cream 120 ml
- For the coconut topping: 1 tablespoon rice flour 8 g
- For the coconut topping: 1 tablespoon granulated sugar 13 g
- For the coconut topping: 1/8 teaspoon fine salt 0.75 g
- For topping: 1/3 cup canned or thawed frozen corn kernels well drained (55 g)
- For topping: 2 tablespoons thinly sliced scallions green parts only (12 g), optional
- For the pan: 1 teaspoon neutral oil such as avocado or canola oil (5 ml), plus more as needed
Instructions
- In a medium bowl, whisk the rice flour, tapioca starch, sugar, and salt for the batter. Whisk in the coconut milk and water until smooth. Let the batter stand while you prepare the topping.
- In a small bowl, whisk the coconut cream, rice flour, sugar, and salt until smooth. Stir the corn and scallions together in a separate small bowl.
- Heat a khanom krok pan, takoyaki pan, or other shallow well pan over medium-low heat. Brush each well lightly with oil. The pan is ready when a small drop of batter sizzles gently rather than browns immediately.
- Whisk the batter again, then fill each well about two-thirds full. Cover the pan and cook until the batter begins to look set around the edges and bottom.
- Stir the coconut topping and spoon a small amount over each pancake. Sprinkle with a few corn kernels and, if using, scallions. Cover again and cook until the topping is set and the bottoms are lightly golden.
- Use a small spoon or thin skewer to loosen the pancakes. Traditionally, two pancakes are gently pressed together with their creamy sides facing inward. Serve warm, with the crisp sides on the outside.