📝 About This Recipe
Khanom Krok is a beloved Thai street food treasure that perfectly balances a crisp, salty outer shell with a molten, sweet coconut cream center. Traditionally prepared in a heavy cast-iron dimpled pan, these bite-sized delights offer a complex sensory experience of textures and temperatures. This recipe brings the authentic taste of Bangkok's morning markets to your kitchen, featuring the classic contrast of savory spring onions and sweet corn toppings.
🥗 Ingredients
The Bottom Crust (Crispy Shell)
- 1 cup Rice flour (high quality, sifted)
- 1/2 cup Cooked jasmine rice (blended until smooth for texture)
- 1/4 cup Shredded dried coconut (unsweetened)
- 1.5 cups Coconut milk (full fat)
- 2 tablespoons Limestone water (clear water from lime paste; essential for crispness)
- 1/2 teaspoon Sea salt
The Top Layer (Sweet Custard)
- 1 cup Coconut cream (the thick part from the top of the can)
- 1/3 cup Palm sugar (finely chopped)
- 1 tablespoon Granulated sugar
- 1/4 teaspoon Sea salt
Traditional Toppings
- 2 stalks Spring onions (thinly sliced)
- 1/4 cup Sweet corn kernels (steamed)
- 1/4 cup Taro (diced small and steamed)
- 3 tablespoons Vegetable oil (for greasing the pan)
👨🍳 Instructions
-
1
Prepare the bottom batter by combining the cooked jasmine rice and 1/2 cup of the coconut milk in a blender. Process until completely smooth and creamy.
-
2
In a large mixing bowl, whisk together the rice flour, shredded coconut, and sea salt. Slowly pour in the blended rice mixture, the remaining coconut milk, and the limestone water.
-
3
Stir the bottom batter vigorously until no lumps remain. Let this rest for at least 20 minutes to allow the flour to hydrate.
-
4
Prepare the top custard layer by whisking the coconut cream, palm sugar, granulated sugar, and salt in a separate bowl until the sugars are fully dissolved.
-
5
Place your Khanom Krok pan (or an ebelskiver/takoyaki pan) over medium-low heat. It is vital that the pan is evenly heated before starting.
-
6
Dip a folded paper towel into vegetable oil and lightly grease each indentation in the pan. The pan should be hot enough that the oil shimmers.
-
7
Give the bottom batter a quick stir. Pour it into each well, filling them about 3/4 of the way full. You should hear a gentle sizzle.
-
8
Immediately after pouring the bottom batter, use a small spoon to add the top custard layer into the center of each well until nearly full.
-
9
Sprinkle your choice of toppings (spring onions, corn, or taro) onto the center of each pancake while the top layer is still liquid.
-
10
Cover the pan with a tight-fitting lid. This 'steams' the top custard while the bottom fries, creating the signature dual texture. Cook for 3-5 minutes.
-
11
Lift the lid and check the edges. The pancakes are ready when the sides are golden brown and crispy, and the top is set but still slightly wobbly.
-
12
Carefully remove the pancakes using a small spoon or spatula. Traditionally, two halves are sandwiched together to form a sphere, or served as single cups.
-
13
Wipe the pan clean, re-oil, and repeat the process with the remaining batter.
💡 Chef's Tips
If you cannot find limestone water, you can substitute with seltzer water for a similar (though less authentic) crispness. Always whisk the bottom batter before each pour as the rice flour tends to settle at the bottom of the bowl. Do not overfill the wells; leave a tiny bit of room at the top to prevent the batter from overflowing and sticking to the pan surface. Adjust the heat carefully—if the bottom browns too fast before the top sets, lower your flame significantly. For the best flavor, use fresh coconut milk rather than 'lite' versions which lack the necessary fat for the custard texture.
🍽️ Serving Suggestions
Serve warm immediately after cooking to enjoy the maximum contrast between the crispy shell and molten center. Pair with a hot cup of Thai tea (Cha Yen) or a strong Oolong tea to cut through the richness of the coconut. Arrange on a banana leaf for an authentic street-food presentation. Offer a small bowl of granulated sugar on the side for those who prefer an extra-sweet dessert experience. Serve as part of a traditional Thai breakfast or as a mid-afternoon snack.