Thai Coconut Rice Pancakes (Khanom Krok)
Equipment
Ingredients
Batter
rice flour
125 g
cooked rice
50 g
granulated sugar
15 g
salt
0.25 tsp
water
160 ml
coconut milk
250 ml
Topping
coconut milk
250 ml
granulated sugar
20 g
salt
1 tsp
rice flour
10 g
Instructions
Prepare the batter
Mix rice flour, cooked rice, sugar, salt, water and coconut milk until smooth.
Rest the batter
Let the batter rest for 30 minutes so the rice flour fully hydrates.
Prepare the topping
Whisk coconut milk, sugar, salt and rice flour together until dissolved.
Heat the pan
Heat the traditional khanom krok pan over medium heat until hot.
Cook the pancakes
Fill each mould ¾ full with batter. Cover and cook 2–3 minutes until the edges are golden.
Add the topping
Spoon 1 teaspoon of topping into the centre of each pancake, cover and cook another 2 minutes until the topping sets.
Remove and serve
Loosen each pancake with a small spoon and serve warm.
Original recipe
Storage
Best eaten fresh; reheated pancakes lose some crispness.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.