Khanom Khrok, the beloved Thai street food staple, is a grilled coconut-rice hotcake that delights the senses with its crisp exterior and creamy, custard-like interior, transporting you to the vibrant markets of Thailand. This centuries-old treat features a batter of coconut milk, rice flour, and sugar, expertly grilled to perfection. Maintaining the right batter consistency and temperature control is key to achieving the desired texture. Whether enjoyed as a snack, dessert, or breakfast, Khanom Khrok offers a unique flavor experience that reflects Thailand's rich culinary heritage. Continue reading to explore the intriguing history and mouthwatering preparation of this delightful Thai delicacy.
Key Takeaways
- Khanom Khrok is a traditional Thai dessert with centuries-old roots, reflecting local agricultural practices and cultural significance.
- The snack is known for its crisp exterior and custard-like interior, made with coconut milk, rice flour, and tapioca flour.
- Precise cooking techniques, including maintaining the right batter consistency and temperature control, are crucial for achieving the desired texture and flavor.
- Khanom Khrok is typically served hot, freshly grilled, and can be enjoyed as a snack, dessert, or breakfast item, often with various toppings or dips.
- Mastering the preparation of Khanom Khrok requires practice and attention to traditional methods, ensuring consistent quality and authentic taste.
History
Khanom Khrok is a traditional Thai dessert with roots dating back centuries. This beloved delicacy has been enjoyed by generations of Thais, who cherish its unique flavor and texture. The name "Khanom Khrok" refers to the small, grilled coconut-rice cakes that are a hallmark of this treat. In Thailand, Khanom Khrok is often made using a special pan with half-circle indentations, which give the cakes their distinctive shape. The traditional recipe for Khanom Khrok typically includes rice flour, coconut milk, sugar, and shredded coconut, creating a sweet and creamy taste. Many families also have their own variations of the Khanom Khrok recipe, known as the khanom tan recipe, which may include additional ingredients such as corn or taro to add even more depth to the flavor.
The origins of Khanom Khrok can be traced back to the Ayutthaya period, when Thai culinary traditions were heavily influenced by neighboring cultures. Over time, the recipe has evolved, with various regional variations emerging across Thailand.
Today, Khanom Khrok is a beloved part of the country's rich culinary heritage, enjoyed as a snack, dessert, or even a breakfast item.
The preparation of Khanom Khrok involves a delicate balance of ingredients, including coconut milk, rice flour, and palm sugar. The mixture is then carefully spooned onto a special griddle, where it's cooked to perfection, resulting in a crispy exterior and a soft, flavorful interior.
Recipe
Khanom Khrok is a traditional Thai coconut pancake that's a popular street food snack. These small, round pancakes have a crisp exterior and a soft, custard-like interior, making them a delightful treat.
The name "Khanom Khrok" translates to "mold-pressed cakes" in Thai, referring to the unique method of preparation where the batter is poured into a special cast-iron mold and cooked over a charcoal or gas stove.
Ingredients:
- 1 cup coconut milk
- 1 cup rice flour
- 1/2 cup tapioca flour
- 1/4 cup white sugar
- 1/2 teaspoon salt
- Coconut oil for greasing
Instructions:
In a large bowl, whisk together the coconut milk, rice flour, tapioca flour, sugar, and salt until the batter is smooth and free of lumps.
Allow the batter to rest for 30 minutes to allow the starches to hydrate.
Heat a Khanom Khrok mold or a small non-stick skillet over medium heat, and lightly grease the mold or pan with coconut oil.
Scoop about 2 tablespoons of the batter into each well of the mold or into the center of the skillet.
Cook for 2-3 minutes, or until the edges are golden brown and the center is set.
Carefully remove the Khanom Khrok from the mold or pan and serve warm.
Tips:
For best results, use freshly grated coconut meat or high-quality coconut milk.
The batter should have a pourable consistency, but not be too thin.
If the batter becomes too thick, you can thin it out with a small amount of water.
Serve the Khanom Khrok warm, as they're best enjoyed fresh off the mold or pan.
Cooking Steps
First, combine the coconut milk, rice flour, and sugar to make the coconut-rice batter mixture.
Next, scoop small portions of the batter into the wells of a hotcake mold and grill until golden brown.
Step 1. Prepare Coconut-Rice Batter Mixture
To prepare the coconut-rice batter mixture, begin by combining the steamed sticky rice and freshly grated coconut in a large mixing bowl.
Use your hands to mash and mix the ingredients together until they're well-incorporated. Next, stir in the sugar and salt, making sure to evenly distribute them throughout the mixture.
Now, add the coconut milk and water, a little at a time, and continue mixing until you've achieved a smooth, pourable consistency. The batter should have a slightly thick, creamy texture.
If it seems too thin, you can add a bit more sticky rice. Conversely, if it's too thick, add more coconut milk or water to thin it out.
Once the batter is ready, give it a final stir to ensure everything is well combined. Your coconut-rice batter mixture is now prepared and ready to be used for the next step in making the delicious Khanom Khrok.
Step 2. Scoop Batter Into Hotcake Mold
With the coconut-rice batter ready, it's time to start cooking the Khanom Khrok. Grab your traditional Thai hotcake mold or a small non-stick skillet. Lightly grease the mold or pan with a bit of oil.
Take a tablespoon of the batter and carefully scoop it into the center of each mold well or the skillet. Use the back of the spoon to gently spread the batter outward, creating a small, round pancake shape.
Be careful not to overfill the molds or the batter will spill over the sides. Work in batches, cooking 3-4 at a time to maintain even heat.
Let the Khanom Khrok cook for 2-3 minutes until the edges start to set and the bottoms are lightly golden brown. Flip the hotcakes using a small spatula and cook for another 1-2 minutes on the opposite side.
Repeat until you've used up all the batter, greasing the mold or pan as needed between batches.
Step 3. Grill Hotcakes Until Golden Brown
As the batter sizzles in the mold or pan, let it cook for 2-3 minutes until the edges start to set and the bottoms turn a light golden brown.
Gently lift a corner with a spatula to check the color. Once it's nicely browned, it's time to flip the hotcakes. Carefully slide the spatula under each one, then flip them over. You'll see the other side is now golden and crispy.
Let them cook for another 2-3 minutes until both sides are evenly browned.
Keep an eye on the heat, adjusting it as needed to prevent burning. The hotcakes should sizzle gently, not smoke or scorch.
When they're done, use the spatula to transfer them to a plate or wire rack. Work in batches, refilling the mold or pan and repeating the process until all the batter is used up.
Serve the grilled hotcakes warm, with your favorite toppings like coconut, palm sugar syrup, or fresh fruit.
Step 4. Remove Hotcakes From Mold
Once the hotcakes have reached the desired golden-brown color, you'll want to carefully remove them from the mold.
Using a small spatula or fork, gently pry under the edges of each hotcake to loosen it from the mold. Be careful not to tear the delicate texture as you lift them out.
You'll notice the hotcakes have a beautifully domed shape, thanks to the mold's design.
Slowly and steadily, transfer each one to a waiting plate or cooling rack. It's important to work quickly, as the hotcakes can cool and become more fragile if left in the mold for too long.
Once all the hotcakes are out, take a moment to admire their golden perfection.
The aroma of toasted coconut and rice will be absolutely mouthwatering.
Now you're ready to serve these delightful Khanom Khrok to your guests, who are sure to be impressed by your handiwork.
Enjoy!
Step 5. Serve Warm With Desired Toppings
Freshly removed from the mold, the Khanom Khrok are now ready to be served warm with your preferred toppings.
These bite-sized delights are best enjoyed immediately, while their crisp exteriors and soft, fluffy interiors are at their peak. You can drizzle them with sweet coconut syrup, sprinkle them with toasted coconut flakes, or even top them with a dollop of fresh fruit preserves.
Get creative and experiment with different flavor combinations to find your personal favorite. Don't be afraid to try savory toppings as well, such as a sprinkle of chopped scallions or a savory soy-based sauce.
Regardless of how you choose to dress them up, the warm, fragrant Khanom Khrok will be sure to delight your taste buds. Serve them up quickly and enjoy the sweet, satisfying results of your culinary efforts.
Final Thoughts
Khanom Khrok, the captivating Thai street food, leaves a lasting impression on all who indulge in its delectable flavors.
The unique texture, with its soft, pillowy interior and lightly crisp exterior, is a true delight. Whether you choose to serve it warm with a sprinkle of sugar, a drizzle of honey, or a savory topping like shredded coconut, each bite offers a symphony of flavors that will transport you to the vibrant streets of Thailand.
As you savor this traditional treat, you'll appreciate the care and skill that goes into its preparation. From the intricate folding of the batter to the perfect timing of the grilling, every step is crucial in creating the authentic Khanom Khrok experience.
With a little practice, you can master the art of making this beloved snack right in your own kitchen, sharing the joy of this Thai delicacy with family and friends.
Frequently Asked Questions
What Is the Traditional Serving Size for Khanom Khrok?
The traditional serving size is typically a few pieces, as these tasty hotcakes are meant to be enjoyed as a snack or dessert. Adjust the portion to your appetite, as they're quite moreish and you may find yourself craving more.
Are There Any Common Variations of the Recipe?
Yes, there are common variations to this recipe. You can experiment with different fillings like sweetened mung beans, shredded coconut, or even savory options like scallions and minced pork. Get creative and make it your own!
How Long Do the Hotcakes Typically Stay Fresh?
The hotcakes typically stay fresh for a couple of days when stored properly in an airtight container at room temperature. You can also freeze them for longer storage, though their texture may change slightly.
What Are Some Popular Toppings or Accompaniments for Khanom Khrok?
Popular toppings or accompaniments can really elevate these tasty treats. You might try drizzling them with honey, sprinkling them with toasted coconut, or serving them alongside a sweet chili dip for a flavor-packed experience. If you’re feeling adventurous, you could experiment with different seasonings like smoked paprika, garlic powder, or parmesan cheese. Another option is to slather them with a spicy chipotle mayo for a kick of heat. Whatever toppings you choose, the recipe for grilled corn is sure to be a hit at your next summer barbecue.
Can Khanom Khrok Be Made in Advance and Reheated?
Absolutely! You can make these hotcakes in advance and easily reheat them. Just store them in an airtight container and pop them in the oven or a skillet when you're ready to serve. They'll taste just as fresh!
Somsak is the master of Thai street food, bringing Thailand’s fresh and aromatic flavors to your kitchen. His specialties include tangy som tam (papaya salad), savory pad Thai, and creamy green curry. Somsak’s dishes balance the perfect combination of sweet, salty, sour, and spicy.
