Kanom krok is a tasty Thai coconut milk based mini pancakes popular street food as well. Learn how to make these at home with step by step photos and video.
Kanom krok is popular street food sold throughout the day in Thailand.
Check out this Corn fritters and Thai green mango salad recipe in this website.
I came across these beauties through Instagram and prepared mini appams inspired by it and it went viral in Facebook.
But never thought I would try the proper recipe until I made it for Television show in Mediacorp Vasantham Vanakkam Singai show.
I have made it quite a few times now and Vj too likes this. Have altered the recipe from here according to our taste buds.
So it may not be perfectly authentic yet very close to it.
Ingredients
Only thing you need to source specially for this recipe is Thai rice flour. Both regular and glutinous rice flour.
If you do not find it, you can also use cooked glutinous rice, ground in this
- Rice flour - I used Erawan brand rice flour (Thai brand).
- Coconut milk - Fresh works best, I used Ayam UHT coconut milk.
- Sugar
- Salt - I actually divided the salt in both batter and coconut milk filling for balanced taste.
- Toppings - Sweet corn, spring onion
See recipe card for quantities.
Instructions
1. Take all the ingredients needed firstly. Let's prepare batter for kanom krok.
2. In a mixing bowl, take 1 cup of regular rice flour, glutinous rice flour, half the salt. Mix roughly.
3. After that, add coconut milk to it.
Boil 1 cup water.
Then pour to the flour.
Whisk well furthermore to get a smooth batter.
Coconut milk filling
4. For coconut milk filling, take ¾ cup of coconut milk, remaining salt, sugar and 1 tablespoon rice flour in another mixing bowl.
5. Mix until sugar dissolves.
6. Meanwhile heat a kanom krok or Takoyaki pan over medium heat.
7. If you test sprinkling water, it should sizzle. Grease it well with coconut oil or any oil.
Hint: I used my paniyara kal (non stick) so I did not grease, it came out effortlessly. Here's the amazon link (affiliate) to it.
8. Now fill the shallows with ¾th of the batter in each. All should be of same level. Otherwise it will be uneven.
9. Hold the pan and rotate gently for the batter to form a bowl shape until the rim of the shallow.
10. This step is very crucial for easily taking out the kanom krok. If not, the filling you add will be sticky on the top, making it difficult to take out.
11. Now fill the coconut milk inside each shallow (about a teaspoon or 2).
12. Continue covered in medium flame for a minute.
13. After that, it will be half done. Open the lid and add toppings now.
14. Cook covered furthermore for 2-3 minutes in medium flame.
15. The top of the kanom krok should be non sticky when you touch with fingers gently.
To take out, loosen the sides and insert a spoon underneath the kanom krok.
16. Take out gently using another spoon. You can use chopsticks or fork to take out easily.
17. Repeat to finish the batter. Each time stir the batter as well as coconut milk well.
Serve hot immediately for best taste.
Substitutions
- Glutinous rice flour - instead of rice flour, you can use cooked glutinous rice, ground in this recipe.
- Toppings - You can use Taro as topping as well.
The recipe is naturally vegan and gluten free. The glutinous rice flour is just named after it's texture, it doesn't have any gluten.
Variations
- Sweet - You can make it more sweet like a dessert by using ¼ to ½ cup sugar in this same recipe. In that case add more rice flour (double) in the filling coconut milk.
- Serving suggestion - place one kanom krok over the other to cover it like a globe and gobble it hot!
Equipment
If you are using cast iron pan, it is very important to season it well firstly. Also grease well before each batch.
Cast iron gives best texture. Mine was non stick, so effortlessly comes out, it has crisp outcome, but nothing comparable to cast iron.
I used my paniyaram utensil (non stick) so I did not grease, it came out effortlessly. Here's the amazon link (affiliate) to it.
Storage
You can prepare the batter and coconut milk ahead for the day and store in refrigerator.
Not more than a day as we are handling coconut milk.
These are not for freezing.
Top tip
Swirling the batter is the key step for easy demolding and perfect shape. See the video for better understanding.
If your pan is heavy or large and you cannot carry and swirl, you can also use a spoon and give a swirl from inside so that the batter coats the walls of the shallow until the rim. Then fill with coconut milk.
Recipe card
Kanom krok recipe
Equipments (Amazon Affiliate links)
Ingredients
For batter
- 1 cup Rice flour I used Thai rice flour (Erawan brand)
- ¾ cup Coconut milk
- ½ tablespoon Glutinous rice flour Erawan brand
- 1 cup Hot water
- ¼ teaspoon Salt
Kanom krok filling
- ¾ cup Coconut mik
- 1 tablespoon Rice flour
- ¼ teaspoon salt
- 2 tablespoon Sugar
For topping
- Sweet corn Boiled
- Spring onion
Instructions
- Take all the ingredients needed firstly. Let's prepare batter for kanom krok.
- In a mixing bowl, take 1 cup of regular rice flour, glutinous rice flour, half the salt. Mix roughly.
- After that, add coconut milk to it.
- Boil 1 cup water.
- Then pour it to the flour.
- Whisk well furthermore to get a smooth batter.
- For coconut milk filling, take ¾ cup of coconut milk, remaining salt, sugar and 1 tablespoon rice flour in another mixing bowl.
- Mix until sugar dissolves.
- Meanwhile heat a kanom krok pan or Takoyaki pan over medium heat.
- If you test sprinkling water, it should sizzle. Grease it well with coconut oil or any cooking oil.
- Hint: I used my paniyaram pan (non stick) so I did not grease, it came out effortlessly. Here's the amazon link (affiliate) to it.
- Now fill the shallows with ¾th of the batter in each. All should be of same level for easy swirling.
- Hold the pan and swirl gently for the batter to form a bowl shape until the rim of the shallow.
- This step is very crucial for easily taking out the kanom krok. If not, the filling you add will be sticky on the top, making it difficult to take out.
- Now fill the coconut milk inside each shallow (about a teaspoon or 2).
- Cook covered in medium flame for a minute.
- After that, it will be half done. Open the lid and add toppings now.
- Cook covered furthermore for 2-3 minutes in medium flame.
- The top of the kanom krok should be cooked and non sticky when you touch with fingers gently.
- To take out, loosen the sides and insert a spoon underneath the pancakes.
- Take out gently using another spoon. You can use chopsticks or fork to take out easily.
- Repeat to finish the batter. Each time stir the batter as well as coconut milk well.
Video
Notes
- Swirling the batter is the key step for easy demolding and perfect shape. See the video for better understanding.
- If your pan is heavy or large and you cannot carry and swirl, you can also use a spoon and give a swirl from inside so that the batter coats the walls of the shallow until the rim. Then fill with coconut milk.
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