Khanom Krok is known as Thai coconut pancakes. They are small, bite-sized treats
that are crispy on the outside and soft and creamy inside.
They’re usually topped with things like green onions, corn, or taro, so you get a mix
of sweet and savory in each bite. The coconut (avor is rich but not too heavy, and
they smell amazing while cooking.

Ingredients

Rice Coconut Batter

• 90g rice coconut mix
• 250ml water

Sweet Coconut Topping

• 60g sweet coconut mix
• 80ml hot water

Other

• Oil (for the pan)
• 1 green onion (chopped)
• 1 tbsp corn

Preparation

1. Mix the rice coconut mix with 250ml water and stir until fully smooth and dissolved.
2. Mix the sweet coconut mix with 80ml hot water and stir until the sugar fully dissolves.
3. Heat pan to a low or medium low and lightly oil the pa. Don't let it get too hot.
4. Lightly oil the pan (especially if using a khanom krok pan). Heat oil in a pan on medium-high to high heat. The oil should be really hot.
5. Pour the batter into each hole, about 3/4 full
6. Add the sweet coconut mixture on top right away. Cover with a lid and slightly increase the heat.
7. Once the batter starts to set, open the lid. Add toppings like corn, pumpkin, or green onion if you want. Close the lid again and cook until set and slightly crispy.
8. Once fully cooked and crispy on the bottom remove from pan and serve warm.

Thai Tips

• Low heat first then slightly higher. Thai vendors start low so the inside cooks soft and creamy then increase heat for a crispy bottom.
• Use enough oil. Light oil helps create that golden, crispy base and prevents sticking.