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Khanom Krok
Thai Coconut Rice Pancakes
Khanom Krok are delightful, small, crispy-edged yet custardy coconut rice pancakes, a beloved Thai street food snack. They are traditionally cooked in a special dimpled cast-iron pan, creating perfect bite-sized treats.
๐ง ์ฌ๋ฃ
- 100 g Rice flour(Use glutinous rice flour for a chewier texture, or regular rice flour for a crisper finish.)
- 300 ml Coconut milk(Full-fat coconut milk is recommended for richness.)
- 60 g Granulated sugar(Adjust to your sweetness preference.)
- 1/4 teaspoon Salt(Enhances the flavors.)
- 50 ml Water(To achieve the correct batter consistency.)
- for greasing the pan Vegetable oil or Coconut oil(To prevent sticking and ensure crispiness.)
- for topping Sweet corn kernels(Fresh or canned, drained.)
- for topping Scallions (green onions)(Finely chopped.)
- optional, for topping Shredded coconut(Adds extra coconut flavor and texture.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the batter: In a medium bowl, whisk together the rice flour, sugar, and salt until well combined. Gradually pour in the coconut milk while whisking continuously to create a smooth, lump-free batter. Stir in the water until the batter is thin and pourable, similar to heavy cream. Let the batter rest for about 10 minutes.
โฑ๏ธ 10 minutes - 2
Heat the Khanom Krok pan: Place a special dimpled Khanom Krok pan (or a non-stick mini muffin pan if unavailable) over medium heat. Allow it to heat up thoroughly for about 5-7 minutes. Once hot, lightly grease each dimple with vegetable oil or coconut oil.
โฑ๏ธ 7 minutes - 3
Cook the first side: Carefully ladle the batter into each hot, greased dimple, filling them about two-thirds full. Immediately sprinkle your chosen toppings (corn, scallions, or shredded coconut) onto the surface of the batter. Cook for about 3-5 minutes, or until the edges begin to set and turn golden brown, and you see small bubbles forming on the surface.
โฑ๏ธ 5 minutes - 4
Cook the second side and finish: Using a small skewer or chopstick, gently loosen the edges of each pancake. Carefully flip them over to cook the other side for another 2-3 minutes, or until they are cooked through, slightly golden, and firm to the touch. The center should remain soft and custardy.
โฑ๏ธ 3 minutes - 5
Serve: Gently remove the cooked Khanom Krok from the pan. Traditionally, two halves are paired together to form a small cup. Serve immediately while warm for the best texture contrast โ crispy edges and a soft, creamy interior.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โA special Khanom Krok pan is ideal for achieving the authentic shape and texture, but a mini muffin pan can be used as a substitute.
- โThe key to great Khanom Krok is the contrast between the crispy exterior and the soft, custardy interior.
- โExperiment with different toppings like pumpkin, banana, or even a drizzle of condensed milk for a sweeter version.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add pandan extract to the batter for a fragrant green hue and flavor.
- Incorporate small pieces of taro or sweet potato into the batter.
- For a savory twist, reduce sugar and add finely chopped shrimp or fermented radish.