Khanom Krok — Thai Coconut-Rice Pancakes with Spring Onion

⏱ 45 min · Serves 4

Crisp-edged, molten-centred little coconut pancakes from the Bangkok street carts: a savoury-sweet rice batter base topped with thick salted coconut cream and a scatter of spring onion or sweetcorn. They take minutes to cook and vanish even faster.

Per serving: 395 kcal · 4.2g protein · 41.0g carbs · 24.0g fat

Ingredients

• 120g rice flour
• 2 tbsp cooked jasmine rice (or 1 tbsp glutinous rice flour)
• 1 tbsp fine desiccated coconut (optional, for texture)
• 250ml coconut milk
• 100ml water
• 2 tbsp caster sugar
• 1/2 tsp fine salt
• 1/4 tsp baking powder
• For the topping: 200ml thick coconut cream
• 2 tbsp caster sugar
• 1/2 tsp fine salt
• 1 tbsp rice flour
• 2 spring onions, finely sliced
• 3 tbsp sweetcorn kernels (optional)
• Neutral oil, for greasing

Method

1. Blend the rice flour, cooked rice, desiccated coconut, coconut milk, water, 2 tbsp sugar and 1/2 tsp salt until completely smooth. Rest 20 minutes, then stir in the baking powder.
2. Whisk the topping: coconut cream, 2 tbsp sugar, 1/2 tsp salt and 1 tbsp rice flour until lump-free. It should be pourable but thick.
3. Heat a khanom krok pan (or aebleskiver/takoyaki pan) over medium heat until a drop of batter sizzles instantly. Brush each well generously with oil.
4. Fill each well about two-thirds with the base batter. Cook 1–2 minutes until the edges set and lace up crisp.
5. Spoon the coconut cream topping over each to fill, then scatter with spring onion or sweetcorn.
6. Cover and cook 3–4 minutes, until the edges are golden and lift cleanly but the centres are still soft and custardy.
7. Run a small spoon or skewer around each, lift out, and press two together face to face — the classic way. Serve hot; repeat, re-oiling between batches.