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Photo: Jenny Huang / Random House
Active Time:1 hr 10 minsTotal Time:1 hr 10 minsServings:10Jump to Nutrition Facts
Active Time:1 hr 10 minsTotal Time:1 hr 10 minsServings:10
Active Time:1 hr 10 mins
Active Time:
1 hr 10 mins
Total Time:1 hr 10 mins
Total Time:
Servings:10
Servings:
10
Jump to Nutrition Facts
Jump to recipe
When I was ten years old, my first job was selling kanom krok, which are little half-moon coconut pancakes that are crispy on the outside with a soft and smooth coconut cream topping, and since Thai people love a little savory with their sweet, we often sprinkle on some kernels of sweet corn or finely chopped scallions to add a pop of flavor and color. Popular all over Thailand, I would wake up very early to make the rice flour batter, then cook them outside and sell them to people heading to work—all before I left for school at 7 a.m. I still remember that feeling of counting the little stack of money in my hand and being so excited.
In our family, kanom krok is a tradition that is passed down from mother to daughter. My grandma taught my mom, and my mom taught me. Even before we were allowed to use the stove, my sisters and I would play in the dirt and pretend we were making little mud pie versions of kanom krok. When Chrissy and Tina were little, I taught them how to make the pancakes so they were just the right texture. They were really skilled at it, too! It was the perfect food for us to cook and eat together. When I was working on this book, Luna got to make her first kanom krok, ladling the batter in the hot pan and watching the edges bubble. She was a natural, so it must be in our genes.
Cook Mode(Keep screen awake)IngredientsFor the Batter1cuprice flour¼cupcooked jasmine rice¼cupfull-fat coconut milk¼cupunsweetened shredded coconut3tablespoonslight brown sugar½teaspoonkosher saltFor the Topping1cupfull-fat coconut milk1tablespoontapioca starch or cornstarch2tablespoonsgranulated sugar¼teaspoonkosher saltTo FinishMelted coconut oil, for cooking, or vegetable oil8scallions, finely chopped½cupcanned corn kernels, drained
Cook Mode(Keep screen awake)
Ingredients
For the Batter
1cuprice flour
¼cupcooked jasmine rice
¼cupfull-fat coconut milk
¼cupunsweetened shredded coconut
3tablespoonslight brown sugar
½teaspoonkosher salt
For the Topping
1cupfull-fat coconut milk
1tablespoontapioca starch or cornstarch
2tablespoonsgranulated sugar
¼teaspoonkosher salt
To Finish
Melted coconut oil, for cooking, or vegetable oil
8scallions, finely chopped
½cupcanned corn kernels, drained
Directions
Make the batter: In a blender, combine 2 cups warm water, the rice flour, cooked rice, coconut milk, shredded coconut, brown sugar, and salt and blend until smooth. Set the blender jar aside (you can use it to pour the batter later).
Make the topping: In a small bowl, whisk together the coconut milk, tapioca starch, granulated sugar, and salt until dissolved and no lumps remain.
Reduce the heat to medium-low and loosely cover the pan with a lid (any large lid will do) or tent with foil. Cook, covered, until the edges of the pancakes are golden brown and the tops are no longer watery, about 6 minutes (since the pan is nonstick, use a small spoon to check the bottom of the pancakes to see if they’re browned). Using a small spoon or butter knife, gently lift the pancakes from the pan and place on the wire rack. Repeat with the remaining batter. Serve the kanom krok warm.
Muffin Pan Method
Preheat the oven to 450°F. Place a muffin pan in the oven and heat for 5 minutes.
Carefully remove the muffin pan from the oven and add a few drops of oil to each cup, using a heatproof brush or paper towel to evenly coat the cups. Place the pan back in the oven to heat the oil, 2 minutes.
Remove the pan from the oven and fill each cup about ¾ inch deep with batter; you should hear it sizzle. Gently tilt the pan so the batter spreads evenly.
Bake until the batter has formed a skin, 3 to 4 minutes. Carefully spoon a generous tablespoon of the topping into the center of the mostly cooked batter, filling each cup another ¾ inch or so. Sprinkle each with corn and scallions.
Return the pan to the oven and cook until filling is firm, 12 to 15 minutes. Use a butter knife to carefully loosen the kanom krok from the surface of the pan tray. Repeat with the remaining batter.
Serve the kanom krok warm.
Notes
Both the batter and topping can be made in advance and stored in the fridge for up to a day. If the batter has thickened too much, add water until it’s thin enough to pour easily.
To make kanom krok, you need a special pan/griddle, which has several circular cups to cook the batter. I’ve had my cast-iron kanom krok griddle forever, but you can find them very easily online or at most Thai supermarkets. You can also use a pan designed for Dutch aebleskiver or Japanese takoyaki, or an electric cake pop maker, though the capacity of the cups may vary slightly.
If you’re not able to find a special pan for kanom krok, you can use an oven and a muffin pan to get pretty close to the real deal.
To make ahead
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Nutrition Facts(per serving)177Calories8gFat24gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
