Kanom krok is a special coconut pancake that’s unique to Thailand, often prepared by street vendors who make it to order. There are different variations, depending on the cook–this is Faisal’s version. Some khanom khrok are more savory than others–sometimes even adding seafood (see picture below) but Faisal’s is a slightly sweet one that is good for breakfast or dessert. Khanom khrok is always prepared in a cast iron “kanom krok pan” as pictured here.
- 1 can (13.5 or 14 oz) coconut milk (Faisal like Aroy-D brand)
- 8 oz rice flour
- 8 oz glutinous rice flour
- 1/4 cup sugar
- 1/2 teaspoon salt
In a 2-cup measuring cup, add the entire can of coconut milk. Then add the two flours, sugar and salt. Faisal says should fill the the measuring cup full up. This is a strange method for measuring a recipe and I will have him try to make some “proper” measurements the next time he make it. Then whisk (or immersion blend) the batter.
Next, grease the wells in the preheated pan with cooking spray and fill each well just short of the top. Cover with lid. Scoop them out when brown. Serve hot so the crunchy outside texture contrasts with the gooey inside.
If you’ve already bought a pan and made these, I recommend you Google kanom krok and try some variations. Here is a picture of a Thai street vendor making seafood kanom krok.