Thai Kanom Krok Recipe

meghla_dey_0421 0 Comments
Servings: 4 Total Time: 55 mins Difficulty: Beginner
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Crispy-Edged Thai Coconut Rice Pancakes with a Soft, Creamy Center
Authentic Thai Kanom Krok coconut rice pancakes with crispy edges, creamy centers, sweet corn, and scallion toppings. View Gallery 1 photo
Authentic Thai Kanom Krok coconut rice pancakes with crispy edges, creamy centers, sweet corn, and scallion toppings.
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Thai Kanom Krok Recipe

Author: meghla_dey_0421 Cooking Method: Cuisine: Courses: , Recipe Keys: T Traditional
Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Rest Time 20 mins Total Time 55 mins
Servings: 4 Estimated Cost: $ 8 Calories: 285 kcal per serving
Best Season: All Season

Description

Thai Kanom Krok is a beloved traditional Thai street food made from a simple rice flour and coconut milk batter cooked in a special round griddle. These little coconut pancakes develop beautifully crisp edges while staying soft, creamy, and slightly chewy in the center.

Often topped with sweet corn, scallions, or taro, Kanom Krok offers a delicious contrast of textures and a delicate coconut aroma. These bite-sized treats are perfect for breakfast, afternoon snacks, dessert, or whenever you want to enjoy an authentic taste of Thai street food at home.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Rest Time: 20 minutes

Total Time: 55 minutes

Servings: 4 people

Difficulty: Easy

Why You'll Love This Recipe

  • Crispy edges with a creamy coconut center.
  • Authentic Thai street food flavor.
  • Simple pantry-friendly ingredients.
  • Naturally sweet and fragrant.
  • Fun to make in a traditional Kanom Krok pan.
  • Perfect for breakfast, snacks, or dessert.
  • Easy to customize with different toppings.

How to Make Thai Kanom Krok

1. Prepare the Rice Batter

Combine rice flour, coconut milk, water, sugar, and salt in a bowl.

Whisk until smooth and free of lumps.

Let the batter rest briefly.

2. Make the Coconut Topping

Mix coconut milk, rice flour, sugar, and salt in a separate bowl.

Stir until smooth and creamy.

3. Prepare the Toppings

Prepare sweet corn, sliced scallions, or small pieces of cooked taro.

Keep them ready before cooking.

4. Heat the Kanom Krok Pan

Lightly grease each round well of the pan.

Heat the pan until hot enough for the batter to begin cooking immediately.

5. Cook the Pancakes

Pour the rice batter into each cavity, filling it about two-thirds full.

Allow the edges to become firm before adding the coconut topping.

6. Add the Coconut Layer

Spoon a small amount of coconut topping over each pancake.

Add your preferred toppings.

7. Finish Cooking

Cover the pan and cook until the centers are creamy and set while the edges become lightly crisp.

Carefully remove the Kanom Krok with a small spoon.

8. Serve

Arrange the pancakes on a serving plate.

Enjoy warm while the edges are crisp and the centers are soft.

Tips for Perfect Thai Kanom Krok

  • Use full-fat coconut milk for a richer texture.
  • Make sure the pan is properly heated before adding the batter.
  • Don't overfill the wells.
  • Allow the bottoms to become golden before removing the pancakes.
  • Keep the coconut topping smooth and pourable.
  • Serve shortly after cooking for the best texture.

Delicious Recipe Variations

Sweet Corn Kanom Krok

Add fresh or cooked sweet corn to the coconut topping.

Scallion Kanom Krok

Top each pancake with finely sliced scallions for a savory contrast.

Taro Kanom Krok

Add small cubes of cooked taro for a traditional variation.

Coconut Pandan Kanom Krok

Add a small amount of pandan extract to the batter for extra aroma and color.

What to Serve with Thai Kanom Krok

  • Fresh tropical fruit
  • Thai iced tea
  • Fresh coconut
  • Mango slices
  • Thai coffee
  • Additional toasted coconut

How to Store Leftover Kanom Krok

Allow the pancakes to cool completely.

Store them in an airtight container in the refrigerator for up to 2 days.

Reheat gently in a skillet or oven to restore some of the crispness.

Can Thai Kanom Krok Be Frozen?

Yes.

Allow the pancakes to cool completely and place them in a freezer-safe container with parchment between layers.

Freeze for up to 1 month.

Thaw in the refrigerator and reheat gently before serving.

Ingredients

For the Rice Batter

For the Coconut Topping

For the Toppings

Instructions

  1. Whisk rice flour, coconut milk, water, sugar, and salt until a smooth batter forms, then let it rest briefly.
  2. Mix the coconut topping ingredients in a separate bowl until creamy and smooth.
  3. Prepare the sweet corn, scallions, and taro toppings.
  4. Lightly grease and heat a Kanom Krok pan.
  5. Pour the rice batter into each cavity, filling about two-thirds full.
  6. Add the coconut topping and sprinkle with your preferred toppings.
  7. Cover and cook until the edges are crisp and golden and the centers are creamy and set.
  8. Carefully remove the pancakes and serve warm.
Keywords: Thai Kanom Krok, Kanom Krok Recipe, Thai Coconut Pancakes, Thai Coconut Rice Cakes, Thai Street Food, Thai Dessert, Coconut Pancakes
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Frequently Asked Questions

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Do I need a special pan to make Kanom Krok?

A traditional Kanom Krok pan gives the best shape and texture, but a similar small round pancake pan can work as an alternative.

 

Can I use regular rice flour?

Yes. Regular finely ground rice flour works well for making the batter.

 

What toppings are traditionally used?

Sweet corn, scallions, and taro are popular toppings, although other ingredients can also be used.

Why are my Kanom Krok not crispy?

The pan may not be hot enough, or the batter may be too thick. A properly heated pan and a thin outer layer help create crisp edges.

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