Thai Coconut Pancake Recipe - Kanom Krok ขนมครก | Thai Recipes

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk is often more affordable.

rice flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour adds nutrition while all-purpose flour is commonly available.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness while brown sugar is often less expensive.

tapioca flour

🥗Healthier: arrowroot powder

💰Cheaper: cornstarch

Arrowroot provides a similar texture while cornstarch is more budget-friendly.

Blend cooked jasmine rice, palm sugar, rice flour, coconut milk, shredded coconut, and water in a blender until combined.

Add salt to the mixture and blend again.

Heat a takoyaki pan to 325°F and grease with coconut oil.

Pour about 1/2 tablespoon of the batter into each mold of the pan.

Add 1 teaspoon of filling (sweet corn, green onions, or cooked taro) into the center of each mold, wiggling the spoon to ensure the batter rises up the sides.

Cook until the bottoms are crisp and brown, monitoring the tops to ensure they set.

Cover with a lid for a minute if the tops need to set further.

Carefully remove the kanom krok using a spoon and let them rest on a rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens