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Thailand · Dessert

Khanom Krok (Thai Coconut Pancakes)

45 min
300 kcal
4 servings

By eatmundo · July 9, 2026

Khanom Krok (Thai Coconut Pancakes)🇹🇭AI-generated image

Khanom Krok are delightful Thai coconut pancakes, a popular street food and dessert. With a crispy exterior and a warm, creamy, slightly sweet interior, these bite-sized treats are made from two distinct batters cooked simultaneously in a special concave griddle, offering a comforting burst of coconut flavor.

Ingredients

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4 servings

How to Make It

  • 1

    In a bowl, combine 100g rice flour, 2 tablespoons cooked jasmine rice (mashed), 1 tablespoon cornstarch, 1 teaspoon sugar, 1/2 teaspoon salt, and 150ml thin coconut milk. Whisk (or blend) until smooth with no rice lumps. Set aside for 15 minutes to hydrate.

  • 2

    In another bowl, combine 15g rice flour, 1 tablespoon sugar, 1/4 teaspoon salt, and 200ml thick coconut milk. Whisk until smooth and the sugar dissolves. This coconut-cream topping will be loose and rich.

  • 3

    Lightly grease a Khanom Krok griddle (or a Danish æbleskiver pan) with a little vegetable oil and heat over medium-low flame until hot. The oil should shimmer but not smoke.

  • 4

    Fill each concave well about one-third full with the outer base batter. Immediately cover with a lid and cook for 2-3 minutes until the edges set and start to crisp.

  • 5

    Uncover and spoon 2 teaspoons (10ml) of the coconut-cream topping into the center of each partially cooked well. If desired, sprinkle with 1/2 teaspoon chopped green onion, cooked corn kernels, or shredded taro.

  • 6

    Cover again and cook for another 5-7 minutes, or until the Khanom Krok are golden brown and crispy around the edges, and the centers are fully set and creamy. The tops should look cooked through and slightly puffed.

  • 7

    Gently remove the Khanom Krok from the griddle using a small spoon or spatula. Serve warm, either as individual half-spheres or by joining two halves together to form a full circle.

Frequently Asked Questions

What is Khanom Krok?

Khanom Krok is a Thai street food dessert consisting of small, hemispherical pancakes made from rice flour, coconut milk, sugar, and salt. Often topped with ingredients like taro or corn, these snacks are typically consumed freshly prepared as a warm, sweet treat.

What if I don't have a Khanom Krok pan?

A Danish æbleskiver pan is a perfect substitute. Failing that, a takoyaki pan or even mini muffin tins (though they won't have the classic spherical shape) can work, adjusting cooking times.

How do I get the crispy edges and creamy center?

The two mixtures are key: the base batter of rice flour, mashed rice and thin coconut milk creates the crispy shell, and the rich, lightly thickened coconut-cream topping forms the creamy center. Don't overcook or undercook.

Can I add other toppings?

Absolutely! Besides green onion, popular toppings include taro, corn, pumpkin, or even a sprinkle of sweet condensed milk after cooking.

What's the difference between thin and thick coconut milk?

Thin coconut milk comes from the second pressing of coconut pulp, while thick (or "cream") is from the first pressing, yielding a higher fat content and richer flavor.

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