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Thai Coconut Pancakes (Kanom Krok)

Delightful bite-sized pancakes with a crispy outer shell and a creamy coconut filling, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 20 pancakes
Course: Breakfast, Dessert, Snack
Cuisine: Asian, Thai
Calories: 80
Ingredients Method Notes

Ingredients
  

For the Coconut Shell
  • 50 g cooked jasmine rice Use sticky rice for a sweeter flavor.
  • 50 g rice flour Ensure it's finely milled for best results.
  • 1 cup water Room temperature is best.
  • 1/4 cup coconut milk Choose high-quality coconut milk.
  • 1/4 cup shredded dried coconut Optional for enhanced coconut taste.
  • 30 g palm sugar, chopped Can be substituted with brown sugar.
  • 1/4 tsp salt Balances the sweet flavors.
For the Coconut Filling
  • 1 cup coconut milk Full fat recommended for better flavor.
  • 2 Tbsp granulated sugar Adjust based on sweetness preference.
  • 1/4 tsp salt Essential for enhancing flavors.
  • 2 Tbsp rice flour Thickens the filling slightly.
For Cooking
  • Coconut oil for greasing the pan Helps prevent sticking and adds flavor.
Optional Toppings
  • Chopped green onions Savory topping.
  • Cooked sweet corn Adds a pop of flavor.
  • Cooked taro cubes For added texture.

Method
 

Making the Shell
  1. In a blender, combine cooked jasmine rice, rice flour, water, coconut milk, shredded dried coconut, chopped palm sugar, and salt. Blend until smooth.
  2. Preheat your pan over medium heat to about 325°F (165°C).
  3. Lightly grease each mold with coconut oil.
  4. Stir the batter well and pour in 1/2 tablespoon into each mold.
Making the Filling
  1. In a medium bowl, whisk together rice flour, granulated sugar, and salt until no clumps remain. Add coconut milk and mix until sugar dissolves.
  2. Pour 1 teaspoon of the filling mixture into the center of each mold filled with shell batter.
  3. Cover the pan with a lid and let cook for about 5 minutes, or until the bottom is golden brown.
  4. After cooking for a minute or two, sprinkle your chosen toppings on top.
  5. Use a toothpick or skewer to gently lift out the pancakes and let them cool briefly before serving.

Notes

Use fresh, high-quality coconut milk for best flavor. Store leftovers in an airtight container for up to 2 days.