Khanom Krok: A Charming Thai Dessert That's Easy to Make

Khanom krok (Thai coconut-rice pancakes) is one of Thailand's oldest desserts, with a very long history. Today MK Unigroup shares its story and a method that isn't complicated at all. Let's take a look.

Khanom krok is an ancient Thai dessert that has been around since long ago. It is made from flour, sugar and coconut milk poured into a special pan on the stove, and lifted out whenever you want to eat. Khanom krok is also found in Myanmar, Laos and Indonesia, where it is called serabi.

There is evidence that khanom krok has been popular since the Ayutthaya period, when khanom krok pans were already being made and sold. Originally the base was made from soaked rice ground with thin coconut milk, cooked rice and shredded semi-mature coconut, with a little salt, while the top was coconut cream. Royal-court versions created more unusual toppings, such as egg, pork, shrimp, taro, corn and spring onion.

Khanom Krok Ingredients

For the Batter

1. 30 g glutinous rice flour
2. 200 g rice flour
3. 1 tbsp sugar
4. 1 tsp fine salt
5. 1 ½ cups coconut cream
6. 1 ½ cups hot water
7. 3 tbsp vegetable oil

For the Coconut Topping

1. 1 ½ cups coconut cream
2. 1 tbsp rice flour
3. 1 tsp salt
4. 1/2 cup sugar
5. Sliced spring onion, taro, sweet potato, corn or other toppings of your choice

How to Prepare the Batter

1. Put the rice flour in a mixing pot, then add the glutinous rice flour, sugar and salt and mix well.
2. Gradually pour in the coconut cream, mixing it with the other ingredients.
3. Once combined, slowly pour in the hot water, stir everything together again and set aside.

How to Prepare the Coconut Topping

1. Put the rice flour in another mixing bowl, followed by the sugar, coconut cream and salt.
2. Mix everything together and set aside.

How to Cook Khanom Krok

1. Use a cloth dipped in vegetable oil to grease every hole of the khanom krok pan before adding the batter.
2. Heat the pan over medium heat, then spoon the batter into each hole, leaving room at the top for the coconut topping.
3. When the batter starts to set, fill each hole to the rim with the coconut topping and cover for a moment.
4. Sprinkle on your choice of toppings and cover again.
5. Uncover, and when the edges are cooked and golden brown, use a spoon to lift the khanom krok out of the pan. Arrange on a plate or bowl and serve.

And there you have it: sweet, fragrant khanom krok you can enjoy whenever you like. Add whichever topping you prefer. Khanom krok suits all ages and every occasion, and however many you make, they're bound to disappear.