Khanom Krok, the beloved Thai coconut pancake, offers a unique culinary experience you won't want to miss. Its crisp exterior and soft, custardy interior make it a cherished street food steeped in cultural tradition. To make this delicacy, you'll combine coconut milk, rice flour, and sugar, then carefully cook the batter in greased molds for that signature crescent-moon shape. Top it off with tasty additions like sweet corn, green onions, or toasted coconut. Get the tips to achieve perfect Khanom Krok, and you'll unlock a whole new world of Thai flavor.
Key Takeaways
- Khanom Krok is a beloved Thai street food delicacy with a unique combination of crispy exterior and soft, custardy interior.
- The dish originates from the central region of Thailand and is a significant part of the country's culinary heritage.
- Khanom Krok is made with a batter of coconut milk, rice flour, sugar, and optional fillings, requiring precise preparation techniques.
- The use of fresh coconut milk is crucial for enhancing the rich, creamy flavor and desired texture of the pancakes.
- Khanom Krok is often served with a variety of toppings, such as sweet corn, green onions, toasted coconut, and fresh fruit, allowing for customization.
History
Khanom Krok, a beloved Thai delicacy, traces its roots back centuries. This traditional coconut-based pancake has been a cherished part of Thai cuisine for generations.
Originating from the central region of Thailand, Khanom Krok was initially prepared in small clay molds over a wood-fired stove. The unique crescent-shaped cups create a crispy exterior and a soft, custardy interior that melts in your mouth.
Over time, the recipe and preparation method have evolved, but the core ingredients – coconut milk, rice flour, and sugar – remain the same.
Today, you can find Khanom Krok sold by street vendors and in local markets across Thailand, each vendor offering their own signature twist on the classic. Some may add fillings like corn, taro, or even savory ingredients like scallions or pork.
The versatility of Khanom Krok has allowed it to remain a beloved and ubiquitous treat, beloved by Thais and visitors alike.
Recipe
Khanom Krok is a delightful Thai coconut dessert with a distinct crescent-moon shape and a creamy, slightly sweet filling. These bite-sized treats are a beloved street food and a staple in Thai cuisine.
The key to making authentic Khanom Krok is finding the right balance between the fragrant coconut milk and the subtle sweetness of the fillings. The result is a heavenly combination of textures and flavors that will delight your taste buds.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup tapioca flour
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1/2 cup sugar
- 1 egg, beaten
- 2 tablespoons grated coconut, for garnish
Cooking Instructions:
In a large bowl, mix the all-purpose flour, tapioca flour, and salt. Gradually add the coconut milk and sugar, stirring constantly until the batter is smooth and free of lumps.
Stir in the beaten egg until well combined. Heat a Khanom Krok or mini muffin pan over medium heat, and grease the molds with a small amount of coconut oil.
Scoop 1-2 tablespoons of the batter into each mold, filling them about 3/4 full. Cover and cook for 5-7 minutes, or until the edges are golden brown and the centers are set.
Carefully remove the Khanom Krok from the pan and garnish with grated coconut.
Tips:
For best results, use fresh, high-quality coconut milk. This will ensure a rich, creamy texture and pronounced coconut flavor.
Additionally, be mindful of the cooking time, as over-cooking can result in a dry, rubbery texture. Serve the Khanom Krok warm, as they're best enjoyed fresh off the pan.
Cooking Steps
Alright, let's get cooking!
First, you'll need to mix the coconut milk and rice flour until it's well combined.
Next, heat up the mixture over medium heat, stirring constantly until it thickens and becomes set.
Finally, carefully pour the mixture into molds and cook until firm.
Serve these warm khanom krok treats with your favorite toppings for a delightful Thai dessert.
Step 1. Mix Coconut Milk and Rice Flour
To begin the mixing process, combine the coconut milk and rice flour in a large bowl, blending the ingredients thoroughly with a whisk or spoon until you achieve a smooth, homogeneous batter.
The coconut milk adds a rich, creamy texture, while the rice flour helps to thicken the mixture and create the perfect pancake-like consistency. Be sure to mix the two together thoroughly, taking the time to ensure there are no lumps or dry spots in the batter.
This step is crucial, as it will lay the foundation for the rest of the recipe and ensure your Khanom Krok turn out perfectly.
Once the batter is well-combined, you're ready to move on to the next step in the cooking process.
Take your time and enjoy the satisfying sensation of mixing the coconut milk and rice flour together – the aroma alone is enough to get your taste buds tingling in anticipation.
Step 2. Heat the Mixture
Next, you'll need to heat the coconut milk and rice flour mixture.
Grab a small saucepan and pour in the blended coconut milk and rice flour. Place the pan over medium heat on your stovetop. Stir the mixture constantly with a whisk or wooden spoon, making sure to scrape the bottom of the pan to prevent burning.
As the mixture heats, you'll notice it start to thicken and bubble. Keep stirring until it reaches a smooth, pudding-like consistency, which should take about 5-7 minutes.
Be patient and don't rush this step – the key is to cook the mixture thoroughly to ensure the batter will set properly when you pour it into the molds.
Once the mixture has thickened to your desired consistency, remove the pan from the heat.
You're now ready to spoon the batter into the khanom krok molds to create those classic coconut pancake cups. Get ready for the next step!
Step 3. Pour Mixture Into Molds
With the thickened batter ready, you can now start pouring it into the khanom krok molds. Grab your trusty ladle and scoop up some of the creamy coconut mixture. Gently pour it into the center of each well-greased mold, filling them about three-quarters full.
Be sure to work quickly, as you want the batter to retain its nice, thick consistency.
Once all the molds are filled, you'll need to steam the khanom krok. Place the filled molds onto a heat-proof surface, like a steamer basket or baking sheet, and set it over a pot of gently simmering water.
Cover the pot with a lid and let the khanom krok steam for about 8 to 10 minutes, until the tops are set and the edges are slightly crisp.
Carefully remove the molds from the steam, being mindful of the hot surfaces. With a small spoon or spatula, gently release each khanom krok from its mold.
They should slide out cleanly, ready to be enjoyed!
Step 4. Cook Until Set
Steaming the filled molds is the next crucial step in perfecting your khanom krok.
Place the filled molds in a steamer basket, making sure they don't touch each other. Bring the water in the steamer to a boil over high heat. Once boiling, reduce the heat to maintain a gentle simmer and steam the khanom krok for 12-15 minutes.
You'll know they're done when the tops are set and a toothpick inserted comes out clean. Be careful not to overcook, as the khanom krok can become tough.
Once cooked, remove the molds from the steamer and let them cool slightly before gently popping the pancakes out. Serve warm, as the crisp exteriors and soft, custardy centers are the hallmarks of perfectly cooked khanom krok.
Enjoy the sweet, coconut-y goodness of this beloved Thai treat!
Step 5. Serve Warm With Desired Toppings
Once the khanom krok have cooled slightly, gently release them from the molds. They should come out easily, with their signature round, golden-brown shape.
Now it's time to add your favorite toppings and serve them warm.
You can keep things simple by dusting the khanom krok with some toasted shredded coconut or a sprinkle of sugar. For a more indulgent treat, try drizzling them with honey or sweetened condensed milk. The creamy, lightly sweet flavors pair beautifully with the coconut pancake base.
Don't be afraid to get creative with your toppings. Fresh fruit like mango, banana, or pineapple can provide a bright, tropical twist. You could also top them with crushed peanuts, sesame seeds, or a savory element like a sprinkle of salt. Experiment and find the flavor combinations you enjoy most.
Serve the khanom krok immediately while they're still warm and soft. Their texture is simply divine when freshly cooked. Invite your family and friends to dig in and enjoy this delightful Thai treat.
Final Thoughts
Ultimately, khanom krok is a captivating Thai delicacy that transcends mere sustenance.
These tiny coconut-based pancakes, with their soft and pillowy centers, offer a delightful interplay of flavors and textures. Whether you prefer them plain or topped with savory fillings, they're sure to delight your taste buds.
As you've learned, the key to mastering khanom krok lies in the precision of your preparation.
From mixing the batter to carefully cooking the pancakes, each step requires attention to detail.
But don't let that intimidate you – with a little practice, you'll be whipping up these treasures in no time.
Frequently Asked Questions
What Is the Traditional Serving Style for Khanom Krok?
The traditional serving style is typically presented in small individual portions, often served on a platter or plate. You'll usually find these bite-sized treats arranged neatly, ready to be enjoyed by guests at a gathering or as a snack.
How Long Do Khanom Krok Typically Take to Prepare?
Preparing khanom krok typically takes about 30-45 minutes. You'll need to mix the batter, heat the special molds, and carefully cook each bite-sized pancake. The process involves several steps, but with practice, you can get the timing down efficiently.
Can Khanom Krok Be Made in Advance?
Yes, you can make these in advance. They'll keep well in the fridge for up to 3 days. Just reheat them before serving to enjoy their fresh, fluffy texture.
What Variations of Khanom Krok Exist?
Variations of this dish can include different fillings like sweet corn, taro, or custard. You can even experiment with savory versions by adding things like cheese or savory meats. Get creative and try new flavors!
Are There Any Gluten-Free or Vegan Khanom Krok Recipes?
Yes, there are gluten-free and vegan versions of this traditional Thai dessert. You can make it with rice flour and non-dairy milk for a delicious, allergy-friendly treat.
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