🇹🇭 Thailand · Dessert
Khanom Krok (Thai Coconut Pancakes)
By eatmundo · July 9, 2026
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
check them off as you prepareHow to Make It
- 1
In a bowl, combine 100g rice flour, 1 tablespoon cornstarch, 1 teaspoon sugar, 1/2 teaspoon salt, and 150ml thin coconut milk. Whisk until smooth. Set aside for 15 minutes to hydrate.
- 2
In another bowl, combine 50g rice flour, 1 tablespoon sugar, 1/4 teaspoon salt, 50ml thick coconut milk, and 2 tablespoons cooked jasmine rice (mashed). Whisk until smooth. This batter will be thicker.
- 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 thin outer batter. Immediately cover with a lid and cook for 2-3 minutes until the edges set and start to crisp.
- 5
Uncover and carefully spoon a small amount of the thicker inner batter 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 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 batters are key: the thin batter creates the crispy shell, and the thicker, richer batter forms the creamy filling. 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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