Khanom Krok/ Thai Coconut Rice Pancake
Adapted from It rains, fishes legends and traditions and the joys of Thai cooking by Kasma Loha-Unchit.
For Outer layer
For Custard Layer
1 cup thick coconut cream ( Upper portion of canned coconut milk without shaking)
1 ½ tablespoon tapioca flour
1/2 teaspoon salt
2 tablespoon sugar
¼ cup chopped Green onions/ carrot
Serve the khanom krok in pairs of two.
- Use traditional topping like pumpkin, taro, corn kernel etc.
Winner of Swerve Giveaway is Cindy Brickley. Congrats, Mail me your mail address.
I am linking this delicious snack to Hearth and Soul blog hop hosted here.