Khanom krok, a beloved Thai dessert, offers a delightful explosion of textures and flavors in every bite. These small, crispy coconut pancakes are a ubiquitous street food treat, found sizzling on hotplates across Thailand. Their unique charm lies in the perfect balance of subtly sweet coconut milk batter and the satisfying crispiness achieved through the traditional cooking method. The slightly chewy interior contrasts beautifully with the perfectly browned, lacy edges, creating a truly unforgettable taste experience. Each bite is a miniature culinary journey, transporting you to the bustling streets and vibrant culture of Thailand.
Prepare to embark on your own Khanom krok adventure! This recipe will guide you through each step, ensuring you achieve the perfect golden-brown, crispy-on-the-outside and soft-on-the-inside texture that defines this iconic Thai dessert. From preparing the batter to mastering the art of cooking on the specialized pan, we’ll cover everything you need to know to create these delectable treats at home.
Tools Needed
- Khanom Krok pan
- Mixing bowl
- Whisk
- Pot
Ingredients
- Eggs: 2
- Coconut Sugar (good quality): 1 tablespoon
- Water: 1200 ml
- Wheat Flour (All-purpose): 250 grams
- Rice Flour: 150 grams
- Instant Coconut Milk: 650 grams
- Sugar: 160 grams
- Salt: 1/2 teaspoon
- Evaporated Milk: 1/2 cup
- Vegetable Oil
- Toppings (optional)
Step-by-Step Instructions
Step 1. Prepare the Batter and Topping
- Mix flour, eggs, and coconut sugar.
- Gradually add water, dissolving sugar and eggs first.
- Recipe scales up to 2kg flour)
- Combine coconut milk, sugar, salt, and evaporated milk in a pot. Stir over medium heat until sugar dissolves and slightly thickens. Avoid boiling too hard or letting it separate.
Step 2. Cook the Khanom Krok
- Lightly oil the Khanom Krok pan. Avoid using too much oil.
- Heat the pan. Test by pouring in a small amount of batter to check if it sticks to the mold.
- Pour batter into the molds, creating an outer and inner circle. Shake the pan to distribute the batter evenly.
- Pour coconut cream topping over the batter.
- Cook over low heat until the Khanom Krok is golden yellow and crispy (about 10 minutes per batch). Monitor heat carefully to avoid burning or uneven cooking.
Step 3. Serve
- Remove the cooked Khanom Krok from the pan and cut into 3 pieces.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Use good quality coconut sugar. Avoid those mixed with granulated sugar.
- Adjust the consistency of the batter based on the rice flour used. Test the batter by pressing a small amount between your fingers. It should stick slightly.
- For the best flavor, use fresh coconut milk for the topping.
- Keep a close eye on the coconut cream topping while cooking to prevent boiling over or separation.
- Use low heat and frequently rotate the pan to ensure even cooking.
- A non-stick pan is recommended for easier removal of the Khanom Krok.
Nutrition
- N/A
FAQs
1. What is Khanom Krok?
Khanom Krok are small, crispy coconut pancakes, a popular Thai street food. They're known for their delicate texture and subtly sweet flavor.
2. What kind of pan do I need to make Khanom Krok?
You'll need a special Khanom Krok pan with many small round molds. These are readily available online or in Asian grocery stores.
3. Can I substitute ingredients in the recipe?
While the traditional recipe uses coconut milk and rice flour, some minor substitutions are possible. Experiment carefully, as altering ingredients might affect the texture and flavor.
With a little practice and this recipe as your guide, you'll be creating delicious, authentic Khanom Krok in no time. Enjoy the satisfying crunch and subtle sweetness of this beloved Thai dessert, perfect for sharing with friends and family or indulging in as a delightful treat. So go ahead, embrace the culinary adventure and savor the taste of Thailand!