Khanom Krok is a popular Thai dessert: small pancakes made from rice flour and coconut milk, cooked in a special multi-cavity mold. I baked them in a similar silicone mold (with small cavities). This dessert is naturally gluten-free and offers a crispy exterior and a soft, melt-in-your-mouth interior, with a mild, slightly sweet flavor. Often topped with corn or scallions, it can be enjoyed as a snack or dessert, perfect for those who love discovering authentic Asian flavors.

Small Thai rice pancakes with coconut milk (Khanom Krok)

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Thailand

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Preparation time: 5 minutes Cooking time 10 mins Total time 15 minutes

Difficulty: Beginner

Cooking method: Traditional

Ingredients

Servings

• 75g of rice flour

• 60 g of sugar

• 1 pinch of salt

• 250 ml of coconut milk

• 60 ml of water

• ^3/4 _tbsp cornstarch​​

• 1 tbsp sweetcorn or chopped chives (for garnish)

Preparation

1. In a bowl, mix the rice flour, cornstarch, sugar and salt.
2. Add the coconut milk and water, and mix until you get a smooth, slightly runny paste.
3. Version 1: Heat a khanom krok mold over medium heat and lightly oil the cavities. Pour the batter into the mold cavities, then add a little sweetcorn or chopped chives as a garnish.
4. Cover and cook for about 5 to 7 minutes, until the edges are golden brown and the inside is cooked through but still soft.
5. Version 2: Pour the batter into a small silicone mold (see image) and bake for about ten minutes in a preheated oven at 200 degrees.
   
6. Carefully remove the khanom krok from the mold and serve them hot.

Keywords: Khanom Krok recipe, gluten-free Thai pancake recipe, gluten-free dessert recipe

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