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Kanom Krok, Thailand’s beloved coconut rice pancakes, are more than just a street food favourite, they’re a delightful representation of Thai culinary ingenuity.
Crispy on the outside and soft, almost custard-like on the inside, these bite sized treats are rich in flavor and texture.
Whether enjoyed as a snack or dessert, Kanom Krok offers a unique experience that highlights the beauty of simplicity in Thai cuisine.
What Is Kanom Krok?
Kanom Krok are traditional Thai coconut rice pancakes, made from a mixture of rice flour, coconut milk, and sugar. Cooked in a special griddle with half spherical moulds, these pancakes are golden brown on the outside, with a creamy, tender centre.
Typically, they are served in pairs, with their slightly crispy edges providing a delightful contrast to the smooth, sweet filling.
What makes Kanom Krok truly special is the combination of textures and flavours. The batter, made primarily from rice flour and coconut milk, yields a soft, rich interior, while the hot griddle ensures a thin, crispy shell.
Toppings such as chopped green onions, sweet corn, or taro provide an extra layer of flavour, balancing the sweetness with subtle savoury notes. Each bite is a harmony of creaminess, sweetness, and a touch of crispiness, an irresistible combination.
Ingredients and Taste
The magic of Kanom Krok lies in its simplicity. The base ingredients are rice flour, coconut milk, and a little sugar, each contributing to the pancake’s smooth, velvety texture and rich coconut flavour.
Coconut milk is the star of the dish, infusing every bite with a fragrant, creamy sweetness. The rice flour gives the pancakes their characteristic structure, holding everything together while allowing the centre to remain soft and custardy.
Optional toppings like green onions, taro, or sweet corn enhance the experience by adding layers of flavour and texture. Green onions lend a slight savoury kick that balances the sweetness of the coconut milk, while taro and sweet corn offer mild, natural sweetness that complements the creamy base.
When cooked, the edges of the pancakes become crisp and golden, while the centre remains soft and luscious, creating a perfect bite each time.
The overall flavour is a delightful combination of creamy coconut, gentle sweetness, and subtle hints of savoury or earthy undertones, depending on the toppings used.
A Taste of History
Kanom Krok has been a popular treat in Thailand for centuries, tracing its origins back to the country’s traditional way of life.
Historically, these pancakes were made in rural communities, using simple, locally available ingredients such as rice and coconut milk.
Over time, Kanom Krok became a beloved street food, found in bustling markets and on street corners across the country.
The use of coconut and rice, both staples of Thai cuisine speaks to the dish’s deep connection to Thailand’s agricultural roots.
Today, Kanom Krok remains a staple of Thai street food culture, enjoyed by locals and tourists alike. Vendors prepare these pancakes fresh throughout the day, often to the delight of passers-by who are drawn in by the sweet, aromatic scent of coconut and the sizzle of batter hitting the hot griddle.
Though modern variations may include additional ingredients or creative toppings, the essence of Kanom Krok remains unchanged, simple, comforting, and utterly delicious.
Kanom Krok (Thai Coconut Rice Pancakes) Recipe
Serves: 4 people
Ingredients:
For the Batter:
- 1 cup rice flour
- 1/4 cup glutinous rice flour
- 1 cup coconut milk
- 1/2 cup water
- 2 tbsp sugar
- 1/4 tsp salt
For the Topping:
- 1/2 cup coconut cream
- 1 tbsp sugar
- 1/4 tsp salt
- 1/4 cup finely chopped spring onions (optional)
- 1/4 cup sweet corn kernels (optional)
- 1/4 cup diced taro (optional)
Directions
To begin, preheat your Kanom Krok pan (or an aebleskiver pan) over medium heat. In a large bowl, combine the rice flour, glutinous rice flour, sugar, and salt. Gradually add the coconut milk and water while stirring until the batter is smooth and lump free.
In a separate bowl, prepare the topping by mixing the coconut cream with sugar and salt. Adjust the sweetness to your taste if necessary. This topping adds a rich, slightly sweet layer to the pancakes, complementing the crispy exterior.
Once the pan is heated, lightly grease each cavity of the pan with a bit of oil using a brush or paper towel. This prevents the batter from sticking and helps achieve a crispy finish.
Pour the rice batter into each cavity of the pan, filling them about two-thirds of the way up. Allow the pancakes to cook for 2-3 minutes until the edges begin to set but the centre remains soft.
Spoon a small amount of the coconut cream mixture over each pancake, just enough to cover the surface. This will create a contrast between the crispy rice base and the creamy topping.
If desired, sprinkle toppings such as chopped spring onions, sweet corn kernels, or diced taro on top of the coconut cream. These optional toppings add texture and flavour, offering a balance of savoury and sweet.
Cover the pan with a lid to allow the pancakes to cook through gently, steaming the topping while crisping the base. Let them cook for an additional 3-5 minutes until the edges are golden and the centre is firm but still soft.
Once cooked, carefully remove the Kanom Krok from the pan using a small spoon. Serve them warm, allowing the crispy exterior and soft, creamy interior to shine. You can garnish with extra spring onions or serve with a side of coconut cream for dipping.
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