Khanom Krok — Thai Coconut Pancakes

RECIPES, Desserts

Khanom Krok — Thai Coconut Pancakes
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Khanom Krok — Thai Coconut Pancakes

Servings

4

servings
Cooking time

20

minutes
Total time

45

minutes

Khanom krok are one of the great pleasures of Thai street food — small, round coconut pancakes with a lightly crisp shell, a soft and yielding centre, and a flavour that is gently sweet, faintly salty, and unmistakably coconut. They are cooked in a special cast iron pan with hemispherical moulds, producing their characteristic dome shape and the slight caramelisation around the edges that makes them so irresistible. A staple of temple fairs and festival stalls across Thailand, khanom krok are particularly beloved during Songkran, when they appear everywhere alongside the celebrations. Best eaten warm, straight from the pan, with good company nearby.

Ingredients

  • For the base batter:

  • 150 grams rice flour

  • 2 tablespoons glutinous rice flour

  • 200 ml water

  • ½ teaspoon salt

  • 1 teaspoon palm sugar (or coconut sugar as a substitute)

  • For the coconut topping:

  • 1 can ONOFF Spices Coconut Cream

  • 2 tablespoons rice flour

  • 1 tablespoon palm sugar (or coconut sugar as a substitute)

  • ¼ teaspoon salt

  • 2 spring onions, very finely sliced (optional but traditional)

  • vegetable oil, for greasing the pan

Directions

  • Combine the rice flour, glutinous rice flour, water, salt, and palm sugar for the base batter in a bowl and whisk until completely smooth. Cover and leave to rest for at least 1 hour — this step is important for the texture of the finished pancake.
  • While the batter rests, prepare the coconut topping by whisking together the ONOFF Coconut Cream, rice flour, palm sugar, and salt until smooth. The topping should be noticeably thinner than the base batter. Set aside.
  • When ready to cook, heat the khanom krok pan over medium heat and brush each mould generously with vegetable oil. Allow the pan to become properly hot before adding any batter — this is what creates the crisp edges.
  • Fill each mould two thirds full with the base batter. Cover the pan with a lid and cook for 2 minutes until the base is just beginning to set around the edges.
  • Remove the lid and add a small spoonful of the coconut topping to each mould, filling it almost to the rim. Scatter a few slices of spring onion over the top if using. Replace the lid and cook for a further 3–4 minutes until the topping is just set but still slightly soft in the centre — khanom krok should have a gentle wobble when done, not be firm throughout.
  • Using a thin spatula or spoon, carefully lift each pancake from the mould and transfer to a plate. Serve immediately.
  • Re-oil the pan between each batch and repeat until all the batter is used.

Notes

  • A khanom krok pan is a cast iron or heavy aluminium pan with round hemispherical moulds. In the Netherlands and Belgium, a poffertjes pan is a very close equivalent and works beautifully. A Danish æbleskiver pan also works well. If you do not have any of these, a small non-stick pan can be used to make slightly flatter pancakes — the flavour will be identical, though the characteristic dome shape will be lost. Whichever pan you use, proper preheating and generous oiling are the keys to getting that lightly crisp exterior.