Khanom Krok

1. 1

   Prepare the Rice Flour Batter

   In a large mixing bowl, combine 400g rice flour, 2 tablespoons granulated sugar, and 2 teaspoons salt. Mix the dry ingredients well. Gradually pour in 750ml coconut milk while continuously stirring to prevent lumps. Whisk until you achieve a smooth, lump-free batter with a consistency similar to pancake batter. If using cooked jasmine rice, blend it with a little of the coconut milk first, then add to the batter. Let the batter rest for 15-20 minutes at room temperature to allow the rice flour to fully hydrate and the flavors to meld.

   20m

   Tips:

   • • Add coconut milk gradually to prevent lumps
   • • The batter should be thin enough to coat the back of a spoon
   • • Resting time allows the rice flour to absorb liquid fully
   • • If batter is too thick, add a little more coconut milk
2. 2

   Prepare the Coconut Cream Topping

   In a separate medium mixing bowl, combine 180g granulated sugar, 1 teaspoon salt, and 1.5 tablespoons rice flour. Mix these dry ingredients together. Gradually pour in 500ml coconut cream while stirring continuously until everything is well combined and smooth. The mixture should be thicker than the batter but still pourable. Set aside. Stir well before using as the flour may settle to the bottom.

   5m

   Tips:

   • • Mix dry ingredients first to prevent clumping
   • • The topping should be noticeably thicker than the batter
   • • Stir before each use as mixture may separate
   • • Quality of coconut cream greatly affects final taste
3. 3

   Prepare Toppings

   Finely chop 3-4 stalks of green onions, including both white and green parts. If using corn, ensure kernels are cooked and well-drained. If using taro, cut into small 1/4-inch cubes and steam until tender. Arrange toppings in small bowls for easy access during cooking. Have everything ready before you start cooking the pancakes.

   5m

   Tips:

   • • Green onions are the most traditional and authentic topping
   • • You can offer multiple toppings for variety
   • • Toppings should be cut small to fit in the pancakes
   • • Keep toppings at room temperature for easier handling
4. 4

   Heat and Oil the Khanom Krok Pan

   Place your khanom krok pan (or ebelskiver pan) over medium heat. Allow it to preheat for 3-4 minutes until evenly hot. Using a cloth or coconut husk dipped in vegetable oil, carefully grease each well in the pan thoroughly. The pan must be well-seasoned and properly oiled to prevent sticking. Test the heat by adding a small drop of batter - it should sizzle gently but not smoke.

   5m

   Tips:

   • • Pan must be preheated evenly for consistent results
   • • Don't use too high heat or bottoms will burn before centers cook
   • • Well-seasoned pans work best - avoid non-stick coatings
   • • Re-oil lightly between batches if needed
5. 5

   Cook the First Layer

   Stir the rice flour batter well. Fill each well about 3/4 full with the rice flour batter, leaving space at the top for the coconut topping. Lift and gently swirl the pan so the batter coats the sides of each well, creating a cup-like shape. Return pan to heat and let cook for 1-2 minutes until the edges begin to set and the bottom starts to develop a golden crust. You'll see bubbles forming on the surface.

   2m

   Tips:

   • • Don't overfill - leave room for the topping
   • • Swirling helps batter coat the sides evenly
   • • Watch for edges to start setting before adding topping
   • • Consistent heat is key to even cooking
6. 6

   Add Coconut Topping and Toppings

   Once the edges of the batter start to set and small bubbles appear, stir the coconut cream topping mixture well and carefully pour it into the center of each pancake, filling almost to the top but not overflowing. Immediately add your chosen toppings - a few pieces of chopped green onion, 2-3 corn kernels, or a piece of taro on top of each pancake. Cover the pan with a lid to trap steam and help cook the topping.

   3m

   Tips:

   • • Add topping when batter edges are set but center is still wet
   • • Don't overflow - leave a tiny border of batter visible
   • • Add toppings quickly before cream sets
   • • Covering helps cook the topping evenly
7. 7

   Cook Until Golden and Crispy

   Keep the pan covered and continue cooking over medium heat for 5-7 minutes. Check the bottoms by gently lifting one pancake with a spoon or small spatula - they should be golden brown and crispy. The coconut topping should be set but still slightly soft and custardy in the center. When the edges are crispy and golden brown, use a spoon or small spatula to carefully remove each khanom krok from the pan. The pancakes should release easily when properly cooked.

   7m

   Tips:

   • • Don't rush - proper cooking time ensures crispy bottoms
   • • Check one pancake before removing all of them
   • • They should release easily when ready - if sticking, cook longer
   • • The contrast of crispy bottom and creamy top is essential
8. 8

   Serve Immediately

   Transfer the cooked khanom krok to a serving plate. Serve immediately while still hot and fresh. The pancakes are best enjoyed within 10-15 minutes of cooking when the bottom is still crispy and the center is warm and custardy. Repeat the cooking process with remaining batter and topping mixture, re-oiling the pan between batches as needed.

   2m

   Tips:

   • • Serve hot for best texture contrast
   • • Crispy bottoms will soften as they cool
   • • Don't stack them or they'll become soggy
   • • Traditional street vendors serve them in paper boats or banana leaves

• •The quality of coconut milk and cream is crucial - use high-quality brands like Aroy-D in cartons for best flavor
• •Use regular rice flour (not glutinous rice flour) - Thai rice flour in red bags is ideal
• •A well-seasoned khanom krok pan is essential - avoid non-stick pans which don't get hot enough
• •The batter should be thinner than the topping mixture - this creates the proper texture contrast
• •Cook over medium heat only - too high and bottoms burn before centers cook
• •The key to authentic khanom krok is the contrast: crispy golden bottom, creamy soft top
• •Green onions are the most traditional topping, but corn and taro are popular variations
• •If you don't have a khanom krok pan, an ebelskiver pan works well as a substitute
• •Practice makes perfect - your first batch may not be perfect as you learn your pan's heat
• •Leftover batter can be refrigerated for 1-2 days; bring to room temperature before using
• •These don't store well - make only what you'll eat immediately
• •In Thailand, street vendors use coconut husks to oil the pan for extra coconut flavor

• •
  Thai iced tea
• •
  Hot jasmine tea
• •
  Fresh coconut water
• •
  Thai iced coffee
• •
  Serves as a sweet snack between meals or with afternoon tea

Khanom krok is one of Thailand's most ancient desserts, with origins dating back several centuries to the Ayutthaya period (1351-1767). The name 'krok' refers to the traditional mortar used for grinding ingredients, which the round shape of the pancakes resembles. Originally, khanom krok was made in small clay pots over charcoal fires, a method still used by some traditional vendors today. The dessert became widespread throughout Thailand as a popular street food due to its simple ingredients, quick cooking time, and delicious taste. A popular romantic legend tells of two forbidden lovers, Gati and Pang, who were found embracing in death after eloping against their families' wishes. Villagers began crafting khanom krok with its two-half-circle shape joining together to represent their enduring love. Throughout history, khanom krok has been a beloved snack enjoyed by all social classes, from royal courts to common street markets. The dessert remains a staple of Thai street food culture today, with vendors setting up their distinctive cast iron pans in markets, temple fairs, and street corners throughout the country.

Authentic Thai khanom krok relies on several critical elements that distinguish it from imitations. First, the pan is essential - traditionally a heavy cast iron pan (kraeng khanom krok) with small, shallow, hemispherical molds specifically designed for this dish. The pan must be well-seasoned and heated to the exact right temperature. Second, the technique of applying the batter in two stages creates the signature texture: a thin rice flour shell that becomes golden and crispy, filled with sweet coconut cream that remains soft and custardy. The proper ratio and consistency of these two batters is crucial. Third, authentic versions use high-quality coconut milk and cream - the flavor depends heavily on coconut quality. Fresh coconut products are preferred in Thailand. Fourth, the cooking method creates a specific texture profile: the bottom should be golden brown and crispy (almost like a thin cookie), while the top remains soft, creamy, and slightly wobbly. This contrast is what makes khanom krok special. Fifth, traditional toppings are simple - chopped green onions are most classic, though corn and taro became popular later. Authentic khanom krok is never overly sweet; the balance between the lightly sweet shell and sweeter topping, with salt in both components, creates complex flavor. Street vendors in Thailand have perfected this dish over generations, knowing exactly when to add the topping layer, how long to cook, and when the pancakes are ready. The best versions are always served immediately, hot from the pan, never reheated or stored.