Kanom Krok (Thai Coconut Rice Pancake) ขนมครก

Kanom Krok is one of my favorite Thai dessert/snacks. Every morning you can find a food cart selling this delicious dessert. It's crispy on the outside and custard-like on the inside. Kanom Krok is composed with two batters, one for outer shell and one for filling. The salty outer shell batter is made with coconut milk, rice flour, cooked rice, salt and shredded coconut. The sweet filling batter is made with coconut milk and sugar. These two batters cook together in a a hot cast iron pan, and create little cups - perfect finger food. Then top with sweet corn, kabocha, chives - or you can eat it just the way it is.

NOTES:

Traditionally in Thailand we use cast iron indented pan but you can use Ebelskiver pan or Takoyaki pan. That's what I use, It's slightly bigger hole then the original Kanom Krok pan but it works for home cooking.

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INGREDIENTS

For Outer Shell Batter

1 c. Rice Flour

1/2 c. Cooked Rice ( I used Jasmine Rice)

1/2 c. Unsweet Shredded Coconut

1 c. Coconut Milk

1 tsp. Salt

1 c. Water

For Sweet Filling Batter

1/2 c. Coconut Milk

1/4 c. Sugar

1 tbsp. Rice Flour

1/4 tsp. Salt

Coconut oil for pan frying

For Topping (optional)

Cooked corn

Cooked Kabocha, cut into small pieces

Chives, Chopped

Cooked Sweet Potato, cut into small pieces

DIRECTIONS

1. First making outer batter. Using a blender and blend all the ingredients until become smooth. Set aside.

2. For sweet filling: In a medium bowl whisk rice flour, sugar, salt and 1/4 cup of coconut milk. Whisk until smooth and no lump. Add the rest of the coconut milk and mix till sugar become dissolved. Set aside.

3. Heat the pan on medium heat until is hot.

4. Brush each hole with oil.

5. Take 1 tablespoon of outer batter and pour into each hole.

6. Gently move the pan in circle motion so the batter is covering the hole.

7. Cover with a lid and cook for about a 30 seconds.

8. Then add 1 teaspoon of sweet filling into each hole and give it a wiggle and cover with a lid..

9. Let it cook for about 5 minutes or until it bubbles up a little.

10. Then top with topping and let it cook for about a minute or two till the outer shell turns golden and crispy.

11. Scoop them out with spoon and let it set on a plate. Serve warm.