Snack · 40 min · thai

Khanom Krok (Coconut Pancakes)

A Thai snack built around rice flour and tapioca starch — on the table in 40 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Rice flour
• 1/2 cup Tapioca starch
• 2 cups Coconut milk
• 1/2 cup Sugar
• 1 tsp Salt
• 2 Scallions
• 1/2 cup Sweet corn

Steps

1. Whisk the rice flour, tapioca starch, sugar, and salt with the coconut milk until completely smooth, then strain out any lumps. A silky batter is what gives khanom krok its signature contrast: crisp lace outside, molten custard inside.
2. Heat a khanom krok pan, or a well-seasoned aebleskiver pan, over medium heat and brush each cup generously with coconut cream or oil. The pan must be properly hot before the batter goes in, or the cakes will stick and sulk.
3. Fill each cup three-quarters full with batter, then spoon a teaspoon of salted coconut cream into the center. Cover and cook 3 to 4 minutes until the edges turn golden and crisp.
4. Top half the cakes with scallions and half with sweet corn while the centers are still soft, then cover 1 minute more.
5. Pop the cakes out with a small spoon and serve immediately. Khanom krok waits for no one, and the molten centers set as they cool.

Build my plan — free

← All recipes