Thai Coconut Pancakes, known as Kanom Krok, are delightful bite-sized treats with a crispy exterior and a soft, creamy coconut center. They are traditionally cooked in a special pan with round molds, making them unique and perfect for snacking or as a dessert.
Ingredients (Serves 4)
- For the Pancake Batter:
- 1 cup rice flour
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup coconut milk
- 1/2 cup water
- 1/4 cup sugar
- For the Filling:
- 1 cup coconut cream
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 cup shredded coconut (optional)
- 2 tablespoons chopped green onions or sweet corn kernels (optional)
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Preparation Steps
- Make the Batter:
- In a mixing bowl, whisk together rice flour, all-purpose flour, salt, coconut milk, water, and sugar until smooth.
- Prepare the Filling:
- In a separate bowl, combine coconut cream, sugar, salt, and shredded coconut. Mix well.
- Heat the Pan:
- Heat a Kanom Krok pan (or an ebelskiver pan) over medium heat and lightly grease with oil.
- Cook the Pancakes:
- Pour the batter into each mold, filling about halfway. Add a spoonful of the coconut filling on top and sprinkle with green onions or sweet corn if desired.
- Cover the pan and cook for 5-7 minutes until the edges are crispy and the center is set.
- Serve:
- Carefully remove the pancakes and serve warm, garnished with shredded coconut.
Nutritional Information (Per Serving)
- Calories: ~250 kcal
- Protein: 3 g
- Fat: 12 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Sugar: 10 g
- Sodium: 150 mg
Notes
- If you don’t have a Kanom Krok pan, use a mini muffin tin on a stovetop or oven.
- For a sweeter dessert, drizzle the pancakes with condensed milk before serving.
- Best enjoyed fresh, but they can be reheated in the oven to restore crispness.
Enjoy the picture of these golden delights to inspire your cooking!