Thailand Khanom Krok
Khanom krok are small coconut cakes that can be eaten plain or topped with green onions, taro, pumpkin, or sweet corn kernels. Best served warm, these are a popular street food in Thailand. Recipe Servings: Serves 6–8
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (475 ml) coconut milk
- 3 cups plus 2 Tbsp (375 g) rice flour
- 2/3 cup (150 g) caster (superfine) sugar
- 2 cups (475 ml) water
- Pinch of salt
- Vegetable oil, for brushing
Directions
- In a large bowl, combine coconut cream, rice flour, and sugar.
- Add salt and water. Whisk until mixture is smooth.
- Heat a khao nom kok (or aebelskiver) pan over medium heat. Oil each recessed area.
- Pour batter into recessed areas. Cover and cook until cakes are crisp, about 5 minutes.
- Remove cakes from pan with an oiled metal spoon.
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