Go Back

Thai Coconut Pancakes (Kanom Krok)

Delightful Thai Coconut Pancakes featuring a crispy outer layer and creamy center, perfect for snacks or desserts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 pancakes
Course: Dessert, Snack
Cuisine: Thai
Calories: 90
Ingredients Method Notes

Ingredients
  

For the Pancake Shell
  • 50 g cooked jasmine rice Use good quality rice for the best flavor.
  • 50 g rice flour Look for finely milled rice flour for a smoother batter.
  • 1 cup water
  • 1/4 cup coconut milk Use full-fat coconut milk for richness.
  • 1/4 cup shredded dried coconut Sweetened or unsweetened according to preference.
  • 30 g palm sugar, chopped For an authentic taste, brands like Fifty Fifty are recommended.
  • 1/4 tsp salt
For the Filling
  • 1 cup coconut milk Full-fat is preferable.
  • 2 Tbsp granulated sugar
  • 1/4 tsp salt
  • 2 Tbsp rice flour
For Greasing & Toppings
  • Coconut oil For greasing the pan.
  • Chopped green onions For topping.
  • Cooked sweet corn For topping.
  • Cooked taro cubes For topping.

Method
 

Prepare the Batter
  1. For the pancake shell: Place the cooked jasmine rice, rice flour, water, coconut milk, dried coconut, palm sugar, and salt in a blender. Blend until smooth, ensuring there are no lumps.
  2. For the filling: Whisk the rice flour, sugar, and salt in a separate bowl until no lumps remain. Add the coconut milk and whisk until sugar dissolves.
Chill and Preheat
  1. Both batters can be made in advance and stored in the fridge. Let them come back to room temperature before using them. Preheat your pancake pan or griddle to 325°F (approximately).
Grease the Pan
  1. Brush half the holes in your pan with coconut oil evenly. This ensures beautiful golden results.
Cooking the Pancakes
  1. Give both batters a good stir before using. Add 1/2 tablespoon of the shell batter into the pre-heated holes, then add 1 teaspoon of the filling batter on top.
  2. Cook for about 5 minutes until the bottoms turn crispy and golden brown.
Add Toppings
  1. After one minute of cooking, feel free to sprinkle your toppings like chopped green onions, sweet corn, or taro cubes.
Check for Doneness
  1. If the top of the pancake still looks undercooked, cover with a pot lid for one more minute.
Serve
  1. Carefully remove the cakes using a toothpick or skewer, let them cool for a few minutes, and serve warm and crispy. Enjoy the delightful textures as they melt in your mouth!

Notes

Ensure all ingredients are at room temperature for the best consistency. Using high-quality coconut milk and palm sugar can significantly enhance flavor. Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat in a skillet for best results.