Khanom Krok/ Thai Coconut Rice Pancake
- For Outer layer
- ½ cup Rice flour
- 1 ½ tablespoon desiccated coconut
- ¾ tablespoon Raw rice
- 1 cup coconut milk I used Thai kitchen brand
- ¼ cup water
- ¼ cup sprite
- ½ teaspoon salt
- 1 tablespoon sugar
- 2 tablespoon canola oil
- For Custard Layer
- 1 cup thick coconut cream Upper portion of canned coconut milk without shaking
- 1 ½ tablespoon tapioca flour
- ½ teaspoon salt
- 2 tablespoon sugar
- ¼ cup chopped Green onions/ carrot
- If using canned coconut milk, spoon into a small saucepan the creamiest part from the top of two cans of coconut milk. Add sugar and tapioca flour and mix everything to form smooth and set aside.
- Combine the remaining coconut milk from the cans and stir until smooth,
- Grind the uncooked white rice and dessicated coconut in a food mill or clean coffee grinder as finely as possible.
- In a medium pan combine the two with the rice flour, salt sugar and coconut milk.
- Stir and mix until well blended and smooth. Consistency of batter should right when you mix batter with wooden spoon it gets coats to back of the spoon in a thin layer. When you are ready to make Khanom Krok mix in sprite.
- Heat a well-seasoned khanom krok pan(or substitute with an Ebelskiver pancake pan ) on the stove,
- When the griddle is hot, brush the surface indentations with canola oil .
- Wait a few seconds before spooning the outer layer mixture into each indentation to about two-thirds full.
- The batter should sizzle when it hits the hot metal. (If you have a teakettle with a spout, you may find it helpful as a container from which to pour the rice batter onto the griddle.)
- Before the batter sets or in 2 minutes, add a dab of the sweet coconut cream mixture/inner layer over the top to fill and sprinkle the center of each cake with a little bit of one of the toppings, or leave plain.
- Cover with a round lid and allow to cook for a few minutes, or until the pancakes are firm and crispy brown on the bottom. It takes about 25 minutes if you are using Ebelskiver pan.
- Remove gently with a rounded spoon.
- Re-grease the griddle before making the next batch. Because rice flour tends to settle, stir the coconut mixture well before pouring onto the griddle.
- Serve the khanom krok in pairs of two.
- Use traditional topping like pumpkin, taro, corn kernel etc.
Variations: Use traditional topping like pumpkin, taro, corn kernel etc. Adapted from It rains, fishes legends and traditions and the joys of Thai cooking by Kasma Loha-Unchit.
Adapted from It rains, fishes legends and traditions and the joys of Thai cooking by Kasma Loha-Unchit.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.