Crispy-edged coconut milk and rice flour pancakes with a soft, custardy coconut centre — Thailand’s most addictive street snack.

Khanom Krok are among the most beloved street snacks in Thailand — small, half-sphere shaped pancakes made from rice flour and coconut milk, cooked in a special dimpled cast iron pan until the edges are crispy and golden while the centre remains soft, custardy, and subtly sweet. They are sold throughout the day at markets and on street corners across Thailand and are eaten hot, two pieces pressed together like a sandwich to enclose the soft filling.

The batter has two components: a savoury-sweet coconut milk base for the bottom half, and a thick coconut cream topping that is spooned over the half-cooked pancakes. The contrast between the slightly crispy bottom and the soft, yielding coconut cream topping is what makes them irresistible. The topping sets to a barely-cooked custard consistency that oozes gently when you bite into the paired pancakes.

The traditional Khanom Krok pan is a heavy cast iron pan with hemispherical depressions — similar to an aebleskiver pan or a takoyaki pan. Any of these pans can be used. The cast iron retains heat beautifully and creates the characteristic crispy bottom that a non-stick pan cannot replicate. If none of these are available a mini muffin tin in the oven is a reasonable but imperfect substitute.

Nutrition (per serving)

Calories: 280 kcal | Protein: 6g | Carbs: 38g | Fat: 12g | Fiber: 2g

Thai Coconut Pancakes

Recipe by By butter u0026 berriesCourse: Thai

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

Ingredients

•tFor the base batter: 150g rice flour
•tFor the base batter: 2 tbsp coconut milk
•tFor the base batter: 200ml water
•tFor the base batter: 1/2 tsp salt
•tFor the base batter: 1 tbsp sugar
•tFor the coconut topping: 200ml thick coconut cream
•tFor the coconut topping: 2 tbsp rice flour
•tFor the coconut topping: 1 tbsp sugar
•tFor the coconut topping: 1/4 tsp salt
•tCoconut oil or vegetable oil for the pan
•tOptional toppings: spring onion, sweet corn kernels, taro (for savoury-sweet version)

Directions

Mix base batter: combine rice flour, coconut milk, water, salt, and sugar until smooth and lump-free. The batter should be quite thin and pourable.
Mix coconut topping: combine coconut cream, rice flour, sugar, and salt until smooth.
Heat the Khanom Krok or aebleskiver pan over medium heat. Brush each hollow generously with coconut oil.
Fill each hollow two-thirds full with the base batter. Cover with a lid and cook for 3-4 minutes until the edges of the batter are set and slightly pulling away from the edges of the pan.
Spoon 1 tsp of coconut topping into the centre of each pancake. If adding toppings (spring onion, corn), sprinkle a small amount now.
Cover and cook for a further 2-3 minutes until the topping is just set on the surface but still soft and custardy in the centre.
Using a thin spoon or skewer, carefully remove the pancakes from the pan. Press two together, bottom-sides out, to enclose the soft topping.
Serve immediately while hot.

Notes

The pan must be properly hot and well-oiled before the batter goes in — this is what creates the crispy, lacy edge.
Do not add the coconut topping until the base is set enough to support it — if added too early it sinks into the batter.
The topping should be just barely set when the pancakes are removed — still soft and custardy inside. Overcooking makes them dry.
Add a small amount of spring onion to the topping for the traditional sweet-savoury flavour combination that is most popular in Thailand.
These are best eaten within minutes of cooking. They soften quickly as they cool.

Storage

Khanom Krok are best eaten immediately and do not store or reheat successfully. The batter can be made ahead and stored in the fridge for up to 24 hours — stir well before cooking. Cook fresh to order.

Serving Tips

Serve immediately, two pancakes pressed together, while hot. They need nothing alongside — the coconut flavour is complete in itself. Eaten as a snack at any time of day in Thailand, they are particularly good as a dessert after a spicy meal or as an afternoon snack with Thai iced coffee or tea.