Cooking Lucid
Kanom Krok (Coconut Rice Pancakes)
Mini crispy-outside, custardy-inside coconut rice cakes cooked in a special pan. A beloved Thai street dessert — sweet, fragrant, and addictive.
Prep 15 min
Cook 20 min
Total 35 min
Serves 6
Ingredients
Step 1 — Batter
- 1 cup rice flour
- ¼ cup tapioca flour
- 1 cup coconut milk
- ¼ cup sugar
- ½ tsp salt
- ½ cup cooked sweet corn or scallions (topping)
Step 2 — Topping batter
- ½ cup coconut cream
- 1 tbsp rice flour
- 2 tbsp sugar
- Pinch of salt
Instructions
- 1
Make batters
Whisk rice flour, tapioca flour, coconut milk, sugar, and salt for the base. Mix topping batter separately.
- 2
Cook in pan
Heat a kanom krok pan or mini muffin tin. Fill cups halfway with base batter. Cook until edges set, add topping batter and corn.
- 3
Finish
Cover and cook until set. Pair two halves together to form little cakes. Serve warm.
Nutrition per serving: 180 cal · 2g protein · 28g carbs · 8g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
