Thai
👍 Beginner Friendly
45 mineasy
ThaiBreakfast
Recipe Story
origins & traditionsKhanom Krok are traditional miniature coconut pancakes that showcase the perfect balance of textures - crispy golden bottoms with soft, custardy centers. These bite-sized delights are made in specialized pans with rounded indentations, creating their signature shape. The base batter combines jasmine-scented ingredients with coconut milk, while the topping layer features rich coconut cream studded with spring onions and sweet corn kernels. Each pancake offers a delightful contrast between the savory base and sweet-creamy top, making them an irresistible morning treat that has been cherished across generations in local markets and family kitchens throughout the region.
Instructions
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Prepare the base batter by combining flour with coconut milk, palm sugar, and a pinch of salt in a mixing bowl. Whisk until smooth and let rest for 15 minutes.
In a separate bowl, mix thick coconut cream with a small amount of flour to create the topping mixture. Keep this slightly thicker than the base batter.
Finely chop spring onions and prepare sweet corn kernels. Set aside for topping.
Heat the specialized pan over medium heat and lightly grease each cavity with coconut oil.
Fill each cavity about two-thirds full with the base batter. Allow to cook for 2-3 minutes until edges begin to set.
Add a spoonful of the coconut cream mixture on top of each pancake, then sprinkle with spring onions and corn kernels.
Cover with a lid and cook for another 3-4 minutes until the tops are set and bottoms are golden brown and crispy.
Use a small spatula or fork to carefully remove each pancake from the pan. Serve immediately while warm and crispy.
Khanom Krok - Coconut Pancakes
4.5 (51)
Crispy-edged coconut pancakes cooked in special dimpled pans, featuring sweet coconut cream filling and savory toppings. A beloved street food delicacy perfect for morning gatherings.
medium
45 min
4 servings
Ingredients
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Base Batter
- 1 1/2 cups flour, sifted
- 1 1/2 cups coconut, coconut milk
- 3 tablespoons honey, or palm sugar
- 1/4 teaspoons salt
Topping
- 1 cups coconut, thick coconut cream
- 3 pieces onions, spring onions, finely chopped
- 1/2 cups corn, kernels
Cooking
- 2 tablespoons coconut-oil, for greasing pan
Chef Tips
expert advice•For authentic texture, ensure your pan is properly heated before adding batter - this creates the signature crispy bottom.
•The batter consistency should be similar to crepe batter, flowing easily but not too thin.
•If you do not have a traditional khanom krok pan, a takoyaki pan or aebleskiver pan works as an excellent substitute.
•For variation, try adding taro pieces or sweet pumpkin to the topping mixture.
•These pancakes are best enjoyed fresh and warm, as they lose their crispy texture when cold.
•Traditional vendors often use charcoal heat which adds a subtle smoky flavor.
•Palm sugar can be substituted with light brown sugar if unavailable.
•The resting time for the batter allows the flour to fully hydrate, resulting in a smoother texture.
