Authentic Thai Coconut Pancakes (Khanom Khrok)
Thai Coconut Pancakes
Crispy, custardy street-food style pancakes made with coconut milk and rice flour. A perfect sweet-savory treat.
Nutrition (per serving)
Stepping into a bustling market in Bangkok, the first thing that hits you is the intoxicating aroma of sweet coconut and toasted rice. These little bites of heaven, known as Khanom Khrok, are the ultimate Thai street food. They feature a dual-layered magic: a crisp, golden outer shell that gives way to a warm, molten coconut custard center. It is a beautiful dance between sweet and slightly salty flavors that is completely addictive.
While traditionally made in a special dimpled cast-iron pan, you can easily recreate the soul of this dish in your own kitchen. We use a blend of rice flour for that signature crunch and rich, full-fat coconut milk for a velvety interior. Whether you top them with traditional green onions or sweet corn, these pancakes offer a unique texture and flavor profile that will transport your taste buds straight to Thailand.
Ingredients
- Rice flour:1 cup
- Glutinous rice flour:2 tbsp
- Full-fat coconut milk:2 cups
- Granulated sugar:1/3 cup
- Salt:1/2 tsp
- Warm water:1/2 cup
- Vegetable oil:2 tbsp
- Green onions, thinly sliced:2 tbsp
- Sweet corn kernels:2 tbsp
Instructions
-
In a large mixing bowl, whisk together the rice flour, glutinous rice flour, sugar, and salt.
-
Slowly pour in 1.5 cups of the coconut milk and the warm water, whisking constantly until the batter is smooth and free of lumps. Let the batter rest for 15 minutes.
-
In a separate small bowl, mix the remaining 0.5 cup of coconut milk with a pinch of extra sugar and salt to create the 'topping' cream.
-
Heat a non-stick skillet or a specialized Takoyaki/Khanom Khrok pan over medium heat and lightly brush with vegetable oil.
-
Pour the main batter into the pan to fill about 3/4 of each indentation (or make small 2-inch circles if using a flat skillet).
-
Immediately spoon a teaspoon of the 'topping' cream into the center of each pancake and sprinkle with green onions or corn.
-
Cover the pan with a lid and cook for 3-5 minutes until the bottom is golden brown and crispy, while the top remains soft and custardy.
-
Carefully remove the pancakes using a spoon or spatula and serve warm.
Tips & Notes
- For the most authentic flavor, use a high-quality canned coconut milk with high fat content rather than the refrigerated carton version.
- If you don't have a specialized pan, a well-seasoned cast iron skillet works beautifully to get those crispy edges.
- The batter settles quickly, so make sure to give it a good stir every time before pouring a new batch into the pan.
