Thai Coconut Pancakes (Khanom Krok)

Thai Coconut Pancakes, known as Khanom Krok, are a popular Thai street food dessert made with rice flour and coconut milk. They have lightly crisp edges, soft centres, and a rich, creamy coconut topping.

These small pancakes are traditionally cooked in a special Khanom Krok pan and finished with spring onions, sweet corn, taro, or other colourful toppings.

Prep Time: 20 minutes
Resting Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: Approximately 1 hour
Servings: Approximately 24 small pancakes

Ingredients

For the Pancake Batter

• 150 g rice flour

• 30 g cooked jasmine rice

• 250 ml coconut milk

• 150 ml water

• 30 g granulated sugar

• ¼ teaspoon salt

For the Coconut Topping

• 250 ml thick coconut milk

• 30 g granulated sugar

• ¼ teaspoon salt

• 1 tablespoon rice flour or cornflour

Optional Toppings

• 2 spring onions, finely sliced

• 3 tablespoons cooked sweet corn

• 3 tablespoons cooked taro, cut into small cubes

• Shredded coconut

• Small pieces of pumpkin

• Pandan pieces, optional

For Cooking

• Vegetable oil or coconut oil, for greasing the pan

Instructions

Prepare the Pancake Batter

1. Blend the rice.
   Add the cooked jasmine rice, coconut milk, and water to a blender.

2. Blend until smooth.
   Process until the rice is finely blended and the mixture becomes smooth.

3. Add the dry ingredients.
   Add the rice flour, sugar, and salt.

4. Blend again.
   Blend until the batter is smooth and free from lumps.

5. Rest the batter.
   Pour the batter into a bowl and leave it to rest for approximately 20 minutes.

6. Check the consistency.
   The batter should be thin and pourable, similar to a light pancake batter. Add a small amount of water if it becomes too thick.

Prepare the Coconut Topping

1. Add the thick coconut milk, sugar, salt, and rice flour to a small saucepan.

2. Whisk until the flour is completely dissolved.

3. Heat gently over low heat, stirring continuously.

4. Cook for approximately 2–3 minutes until the mixture thickens slightly.

5. Remove it from the heat. The topping should remain smooth and pourable.

6. Set it aside to cool slightly.

Prepare the Toppings

1. Finely slice the spring onions.

2. Drain the cooked sweet corn thoroughly.

3. Cut cooked taro, pumpkin, or other toppings into very small pieces.

4. Keep all the toppings nearby because the pancakes cook quickly.

Heat the Khanom Krok Pan

1. Place the Khanom Krok pan over medium heat.

2. Allow the pan to heat gradually.

3. Lightly brush each cavity with vegetable or coconut oil.

4. Avoid adding too much oil, as the pancakes may become greasy.

Cook the Pancakes

1. Stir the batter.
   Stir the pancake batter before pouring because the rice flour may settle at the bottom.

2. Fill the cavities.
   Pour the batter into each cavity until it is approximately two-thirds full.

3. Cook the base.
   Allow the batter to cook for approximately 1 minute, or until the edges begin to set.

4. Add the coconut topping.
   Spoon a small amount of coconut topping into the centre of each pancake.

5. Add the toppings.
   Sprinkle spring onions, sweet corn, taro, pumpkin, or shredded coconut over the pancakes.

6. Cover the pan.
   Cover with a lid and cook for approximately 4–6 minutes.

7. Check the pancakes.
   The centres should be set and creamy, while the edges and bottoms should be lightly golden and crisp.

8. Remove carefully.
   Use a small spoon, skewer, or thin spatula to loosen each pancake from the pan.

9. Serve as pairs.
   Khanom Krok are often served by placing two pancakes together with the creamy sides facing inward.

10. Repeat.
    Lightly grease the pan again and continue cooking the remaining batter.

Cooking Without a Khanom Krok Pan

A takoyaki pan or Danish aebleskiver pan can be used as an alternative.

Fill each cavity only partially so the pancakes remain shallow rather than becoming round.

A mini-muffin pan can also be used in the oven, but the traditional crisp texture is best achieved on the stovetop.

Serving Suggestions

Serve Thai Coconut Pancakes warm as:

• A sweet snack

• A light dessert

• A breakfast treat

• A party appetiser

• Part of a Thai dessert selection

They are delicious with Thai tea, coffee, green tea, or fresh coconut water.

Kift’s Tips

• Use rice flour rather than glutinous rice flour for the correct texture.

• Cooked jasmine rice helps make the centres soft and creamy.

• Use full-fat coconut milk for a richer flavour.

• Stir the batter before every batch because rice flour settles quickly.

• Heat the pan gradually so the bottoms do not burn.

• Keep the heat at medium or medium low once the pan is hot.

• Grease the cavities lightly before each batch.

• Do not overfill the cavities.

• Add the coconut topping only after the batter begins to set.

• Covering the pan helps the centres cook evenly.

• The pancakes are ready when the edges look crisp and lift easily from the pan.

• Spring onions provide a traditional sweet and savoury flavour.

• Sweet corn and taro are excellent toppings for a sweeter version.

• Enjoy Khanom Krok while warm for the best contrast between crisp edges and creamy centres.

Storage Instructions

Thai Coconut Pancakes are best eaten immediately after cooking.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat them in a lightly greased pan, oven, or air fryer until warm and slightly crisp.

Avoid reheating them only in the microwave because they may become soft.

Freezing is not recommended, as the coconut filling and pancake texture may change after thawing.

Watch the Recipe Video

See how Kift makes these crispy and creamy Thai Coconut Pancakes (Khanom Krok) step by step:

YouTube:https://youtu.be/GCJvZt8WjkQ

Cook With Kift — Bringing authentic Thai flavours to your kitchen.