So easy Kaom Step Decusper It brings you the best Thai coconut pancakes: crunchy, sweet and creamy! Made with rich coconut milk cooked in a hot pan, they are infallible and turn out perfectly every time.
Quick suggestion: If you love these nice small delicacies, you have to try rotates later! It is another Thai pancake that is a staple of food in Thailand.
Kanom Krok is a traditional Thai dessert based on rice flour and coconut milk, cooked in a special pan with small round molds. These mini pancakes have a crunchy outside and a soft center, similar to a custard and can be seasoned with many different seasonings for an added flavor.
Recipe highlights
- Dairy and gluten -free: 100% Family and perfect for anyone who avoids dairy products or gluten.
- Infinite curtains: You can mix and combine the condiments as you prefer: mature, Taro or even something unique such as cheese or walnuts.
- Great for any time: These are perfect to do with children on a lazy weekend, which you like for desserts or a tasty snack during the day!
- Easy instructions: Detailed instructions with images will make you make these coconut milk pancakes as a Thai chef.
- Street food at home: Making this dessert will smell your cuisine as a Bangkok Street market, and they are easier than you think: promised!
What is the best Kanom Krok Pan?
The right pan makes the difference when it comes to these coconut pancakes. It is what gives them that crunchy and creamy bottom. I have two excellent tips for you: both can be found online or in an Asian supermarket.
Cast iron pan
This is the traditional choice: the type you would see in the street food markets in Thailand. Made of cast iron, it uniformly distributes the heat, giving each pancake its crunchy bottom signature. If you are lucky enough to find one, make sure it is heavy (in heavy cast iron) and well done. Even the lighter ones do not retain the heat, and it is the key to obtaining the right consistency. Take it on Amazon.
A Takoyaki Kinestyk Pan It works just as well for home cooking and is much cheaper!
Don’t forget the season: If you are using a cast iron pan, it must be seasoned before starting. I usually heat my coal until it smokes, fill each mold with a high -figure flagship oil (such as Canola oil or vegetable oil) and I let it rest for an hour. This ensures that nothing is attacking and everything is perfectly masters.
Takoyaki pan
For a simpler option, a Electric Takoyaki cream It works big too! It is non -stick, therefore no condiment is needed. Just connect it, set the temperature and you are fine.
Note: While navigating on Amazon, I came across two similar pans that is worth trying: a Danish Aebleskiver Pan and Dutch Pan Poffertjes!
Note ingredients
You can collect everything you need from your closest Asian Asian food store or from the Asian market. For exact measurements, do not forget to check the recipe card at the end of this post!
Batter
- Coconut -Usa coconut milk fully quality of high quality such as Aroy-D both for the batter and the filling (not coconut cream).
- Rice flour – It provides structure, keeping the pancakes light and crunchy (not glutinous rice flour).
- Waterfall – combines the ingredients together.
- Palm sugar
- Salt
Filling of coconut milk
- Coconut -Crea a creamy filling, similar to a custard that melts in your mouth.
- White sugar
- Salt
Optional gaskets
- Toasted coconut flakes
- Chopped green onions
- Toasted sesame seeds
- Fresh coconut choose
- A thread of honey
- Chocolate
Detailed instructions
Prepare the batter
Step 1: In a large bowl, pour the water and add the rice flour.
Step 2: Leave the mixture to rest for 20 minutes.
Step 3: Knead the mixture until completely smooth and lumps.
Step 4: Add the coconut milk, palm sugar and salt. Continue to knead until palm sugar completely dissolves.
Make the coconut filling
Step 5: In another bowl, beat the coconut milk, white sugar and salt together with it as smooth.
Cook the pancakes
Step 6: Preheat your pan. If you use a cast iron pan, heat it on coal. If you use a pan from the hob, heat it over medium heat.
Step 7: Brush a light layer of oil in each mold. Mix the batter and fill each mold for about two thirds, starting from the outer edge and working towards the center.
Step 8: Once the batter has entered, mix the coconut filling and spoon over each mold.
Step 9: Sprinkle the chopped green onions or your desired dressing on each pancake.
Step 10: If possible, cover the pan with a lid to trap the heat. This helps to cook the fritters evenly and guarantees a crunchy bottom and settles.
Step 11: Once cooked, use a small spoon to gently raise Kanom Krok from the pan. Serve hot, fresh from the pan, when they are crunchy outside and creamy inside.
Kitchen tools
- Measure cups and spoons
- Two mixing bowls: One for the batter, one for the filling.
- Whip
- Kanom Step Pan
- Heat -resistant cooking brush: To gain the pan.
- Violate Juug: To easily pour the batter and fold into the pan.
- Table spoon: To launch or remove the pancakes from the pan.
Tips and tricks for recipes
- Cook over medium heat: This guarantees that your pancakes do not burn (if too high) or do not miss crunchiness (if too low). You can start with a pancake as a test.
- Taste test: Starting from a trial pancake it allows you to adjust the flavors in the batter and filling. It points to a balance of creamy, sweet and thin flavors.
Did you know? The name Lao for this dessert is Khao nom kok, and is full of the same irresistible goodness full of coconut!
Kanom translates into candies or desserts, while Krok means mortar. It is not clear if the batter was originally made using a mortar and a pestle, even my Thai grandmother could not confirm it!
How to keep coconut milk pancakes
- Conservation: Leave the pancakes completely cool before putting them in an airtight container. Use the parchment paper to separate the layers and keep in the fridge for a maximum of 2 days.
- Heating: He warm up in the oven or in the Kanom Krok pan or enjoy the cold.
- Do in advance: The batter and the filling can be made one day in advance and kept in the fridge.
Other Thai coconut dessert recipes that you will love!
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Kanom Krok recipe (authentic Thai coconut pancakes)
This Kanom Krok recipe creates the best Thai coconut pancakes: creams, easy to prepare and full of flavor. A street food not to be missed from Thailand!
For the batter
- 10.5 ounce rice flour
- 34 Fluid ounces waterfall
- 1.7 honor coconut
- 4.2 ounce palm sugar
- 0.5 teaspoon salt
For the coconut filling
- 13.5 Fluid ounces coconut
- 1 ounce white sugar
- 1 teaspoon salt
Prepare the batter
-
In a large bowl, pour the water and add the rice flour.
-
Leave the mixture to rest for 20 minutes.
-
Knead the mixture until completely smooth and lumps.
-
Add the coconut milk, palm sugar and salt. Continue to knead until palm sugar completely dissolves.
Make the coconut filling
-
In another bowl, beat the coconut milk, white sugar and salt together with it as smooth.
Cook the pancakes
-
Preheat your pan. If you use a cast iron pan, heat it on coal. If you use a pan from the hob, heat it over medium heat.
-
Brush a light layer of oil in each mold. Mix the batter and fill each mold for about two thirds, starting from the outer edge and working towards the center.
-
Once the batter has entered, mix the coconut filling and spoon over each mold.
-
Sprinkle the chopped green onions or your desired dressing on each pancake.
-
If possible, cover the pan with a lid to trap the heat. This helps to cook the fritters evenly and guarantees a crunchy bottom and settles.
-
Once cooked, use a small spoon to gently raise Kanom Krok from the pan. Serve hot, fresh from the pan, when they are crunchy outside and creamy inside.
- Use the nutritional card in this recipe as a guideline.
- For this recipe, you will need a Kanom Krok pan. You can buy one online on Amazon. For more information, consult the recipe under “Kanom Krok Pan”.
- The batter and condiments can be prepared with a day in advance and stored in the refrigerator.
Calories: 247Kcal | Carbohydrates: 38G | Protein: 3G | Fat: 10G | Saturated fat: 9G | Polynsaturo fat: 0.2G | Monolysatuine fat: 1G | Sodium: 383mg | Potassium: 122mg | Fiber: 1G | Sugar: 11G | Vitamin C: 0.4mg | Soccer: 14mg | Iron: 2mg
