Kanom Krok Recipe
Lightly sweet and savory mini coconut pancakes with a crispy outer shell and creamy coconut-based filling.
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Ingredients
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Ingredients for Kanom Krok
Method
Directions for Kanom Krok
- 1
Prepare the Batter
In a mixing bowl, combine rice flour, sugar, salt, and water. Mix until smooth. Stir in coconut milk until well combined.
- 2
Make the Cream Filling
In a separate bowl, mix coconut cream and tapioca flour until smooth. Add a pinch of salt and mix well.
- 3
Heat the Pan
Preheat a traditional Kanom Krok pan or a non-stick muffin tin over medium heat. Brush with vegetable oil to prevent sticking.
- 4
Cook the Pancakes
Pour a tablespoon of the batter into each mold, filling them halfway. Cook for 2-3 minutes until the edges start to set.
- 5
Add the Filling
Spoon a small amount of the coconut cream mixture into the center of each pancake. Sprinkle with chopped green onions.
- 6
Finish Cooking
Cover the pan with a lid and cook for an additional 3-5 minutes until the pancakes are cooked through and the filling is set.
- 7
Serve
Remove the pancakes from the pan and let them cool slightly before serving. Enjoy warm.
