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Thai Coconut Pancakes

Delight in these crispy and creamy Thai Coconut Pancakes (Kanom Krok) that promise an authentic taste of Thailand, perfect for snacking or dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 20 pancakes
Course: Dessert, Snack
Cuisine: Thai
Calories: 70
Ingredients Method Notes

Ingredients
  

For the Batter
  • 50 g cooked jasmine rice Freshly cooked rice yields the best result.
  • 50 g rice flour Look for high-quality rice flour for the best results.
  • 1 cup water Adjust according to your desired consistency.
  • 1/4 cup coconut milk Preferably full-fat for richness.
  • 1/4 cup shredded dried coconut Adds texture and concentrated coconut flavor.
  • 30 g palm sugar, chopped Authentic sweetener; brown sugar can be substituted.
  • 1/4 tsp salt Balances the sweetness.
For the Filling
  • 1 cup coconut milk Same as above, go for full-fat.
  • 2 Tbsp granulated sugar Just a touch to sweeten the filling.
  • 1/4 tsp salt Enhances flavors.
  • 2 Tbsp rice flour Helps thicken the filling for a creamy texture.
For Cooking
  • Coconut oil For greasing the pan; aim for high-quality.
  • Chopped green onions (optional) For a fresh bite.
  • Cooked sweet corn (optional) Provides a sweet and savory balance.
  • Cooked taro cubes (optional) For a lovely earthy flavor.

Method
 

Preparing the Shell Mixture
  1. In a blender, combine the cooked jasmine rice, rice flour, water, coconut milk, shredded dried coconut, palm sugar, and salt. Blend until smooth.
  2. The mix should be slightly runny but creamy (about 1-2 minutes).
Making the Filling
  1. In a bowl, whisk together the remaining rice flour, granulated sugar, and salt until smooth.
  2. Add the coconut milk, whisking for about 1-2 minutes, until you have a lump-free, creamy mixture.
Cooking the Pancakes
  1. Preheat a cast-iron or nonstick pan over medium heat (about 325°F).
  2. Brush half of the pancake holes with coconut oil.
  3. Pour 1/2 tablespoon of the shell batter into each pre-heated hole and add 1 teaspoon of the filling into the middle.
  4. Let them cook for about 5 minutes until golden brown and crispy, adding toppings after 2-3 minutes once the cakes begin to set.
  5. Use a toothpick or skewer to remove the pancakes and let them cool on a rack.

Notes

Ensure ingredients are at room temperature for the best consistency. Experiment with flavors like pandan leaves or chocolate.