Crispy Coconut Rice Pancakes — Khanom Krok
Thai street-food classic, little coconut-rice pancakes with crisp bottoms and pudding-soft tops, cooked in a special dimpled pan and eaten in pairs.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Blend 100g rice flour, 20g tapioca flour, 40g cooked jasmine rice, 300ml coconut milk, 0.5 tsp salt, and 50g caster sugar until smooth. Rest 10 minutes. Whisk 160ml coconut cream with 2 tsp rice flour and 1 tsp salt in a separate bowl. Finely slice 1 spring onion if using.
Heat
Place khanom krok pan or dimpled cast iron over medium-low heat for 3 minutes. Brush each well generously with coconut oil using a pastry brush until evenly coated.
Fry 1
Pour batter into each well to three-quarters full. Cover and cook 2 minutes over medium-low heat until edges set and bottoms turn golden and crisp.
Build
Spoon salted coconut topping carefully into each well to the rim. Scatter sweetcorn kernels or spring onion slices on some. Cover and cook 3 to 4 minutes until tops are set but soft and bottoms are deep golden.
Crisp and plate
Use a small spoon or skewer to lift each pancake out. Arrange 16 pancakes (8 pairs) pressed together crisp-side out on warm plates. Serve immediately while hot and crispy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.