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.

Ingredients

For the base

Part 1

• Rice flour 2 cup
• Coconut milk 2/3 cup
• Water 1 1/2 cup
  >> Mix all the ingredients together then allow them rest

Part 2

• 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!