Kanom Krok (Creamy Coconut Rice Flour cake) is a popular street food in Thailand and is one of my favourite snacks. I used to buy this very often when I was in Thailand and I never thought I would one day make it by myself. When shopping I saw the Dutch pancake maker and I suddenly thought that I can use this to make Kanom Krok too! The recipe I use came from a Thai temple a long time ago when they were teaching Thai cooking.
For the base
Rice flour 2 cup
Coconut milk 2/3 cup
Water 1 1/2 cup
>> Mix all the ingredients together then allow them rest
Boiled Rice 2/3 cup
Shredded coconut 1/2 cup
Boiling water 1 cup
Salt 1 tsp
1. Use the blender to combine the ingredients in Part 2 until smooth
2. Mix the ingredient in Part 1 and Part 2
For the coconut cream topping you will need;
Coconut milk 1 2/3cup
Sugar 1/2 cup
Salt 1 tsp
The mixture of flour base part 1&2 1/2 cup
1. Mix all the ingredient until the sugar is dissolved
(Optional for the topping is adding chopped spring onion/corn/pumpkin)
2. If you are using a duchess pancake or small muffin maker machine, heat it up and spray it with some cooking oil. The key is to only fill 3/4 of each mould with flour base. Add the coconut cream topping, again with optional chopped spring onion/corn/pumpkin.
You will know when it is cooked as it will be firm and not too watery. Scoop it out of the mould and serve hot!
3 thoughts on “Kanom Krok ขนมครก”
How much does the pan cost?
Hi Jessie. I bought this one from ALDI only $10 :-))
Hi, I noticed that you are Aussie. I would love to cook this one day, but do you know if there are their any places you can buy it to eat in Sydney? I used to buy it from Chat Thai years ago, but they don’t make them anymore…