Coconut Custard Dessert | Khanom Krok | ขนมครก
These delicious little coconut custard cups are crispy on the outside and so soft and jiggly on the inside.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup rice flour
- 1/2 cup coconut milk
- 2 Tablespoons cooked jasmine rice
- 1/4 cup unsweetened coconut (finely grated )
- 8 Tablespoons club soda
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1 cup coconut cream
- 4 Tablespoons sugar
- 2 Tablespoons rice flour
- 1/4 teaspoon salt
- green onion (corn, taro, or pumpkin for toppings)
Instructions
- 1
Make the inner layer by combining all of the ingredients and mixing until smooth.
- 2
Next make the outer layer. Mix all ingredients except the cooked jasmine rice, coconut flakes, and 2 tablespoons of the club soda. Pound or blend the rice and coconut flakes with the 2 tablespoons of club soda until they form a fine paste and then incorporate into the rest of the ingredients you just mixed.
- 3
Heat your seasoned khanom krok pan over medium heat. If you're not able to find a khanom krok pan, an Ebelskiver pan apparently works just as well.
- 4
Add a drop of canola oil (~1/8 teaspoon) to each well and let it get hot. It should be hot enough that when you add the batter it sizzles.
- 5
Add 1 tablespoon of the outer layer to each well and then lift the pan (using a pan holder - it's hot!) and swirl it until the batter forms a thin layer around the entire well.
- 6
Add 1 tablespoon of the inner layer to each well to fill it. If you want to add toppings, add them at this point. Then, cover the pan with a top and let it steam for about 5-6 minutes until the bottom layer is golden brown and the top layer is fairly solid.
- 7
Using a butter knife, gently lift each custard from the pan. Serve the khanom krok in pairs of two.