Kanom Krok (Thai Coconut Pancakes)
Make crispy bottom, soft top thai coconut pancakes kanom krok at home using a takoyaki pan or kanom krok pan in just a couple of minutes.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup coconut milk
- ¼ cup cooked jasmine rice
- 5 tablespoons rice flour
- ¼ cup sugar
- ¼ teaspoon salt
- ¼ cup oil, for greasing the pan (coconut oil or neutral oil)
- ½ cup coconut milk
- 2 tablespoons rice flour
- 2 tablespoons sugar
- Pinch of salt (optional but recommended)
- 2 tablespoons corn kernels
- 2 tablespoons chopped chives or green onions
- 2 tablespoons fresh young coconut
- 2 tablespoons steamed taro or sweet potato (optional)
Instructions
- 1
For the crispy base, add cooked jasmine rice, rice flour, coconut milk, sugar, and salt to a blender. Blend until completely smooth.
- 2
In a small bowl, stir the coconut milk, sugar, and a small pinch of salt until everything is fully dissolved. This mixture creates the soft coconut cream top layer.
- 3
Place your takoyaki pan, cast iron pan, kanom krok pan, or electric pan over medium heat. Coat each cup with melted coconut oil.
- 4
Fill each cup halfway with the blended batter (bottom layer from step 1 above), and let it cook for 2 to 3 minutes until the edges begin to set.
- 5
Spoon a little of the coconut topping into the center of each pancake so the top layer becomes soft and creamy.
- 6
Add corn kernels, chives, fresh coconut meat, or steamed taro right into the center of each pancake.
- 7
Place a large lid over the whole pan and cook for another 2 to 3 minutes until the bottoms turn golden brown and the tops are set.
- 8
Lift the cooked pancakes with a small spoon or butter knife and cool them briefly on a wire rack to keep the bottoms crisp.