Khanom Krok is a popular Thai dessert: they are small pancakes made from rice flour and coconut milk, cooked in a special mold with several cavities. I baked them in a similar silicone mold (with small indentations). This dessert is naturally gluten-free and offers a crunchy texture on the outside and melting texture on the inside, with a soft and slightly sweet flavor. Often garnished with corn or spring onions, it can be enjoyed as a snack or dessert, perfect for those who like to discover authentic Asian flavors.

Small Thai Coconut Milk Thai rice pancakes (Khanom Krok)

5 from 1 vote

Thailand

Print the recipe

Pin Recipe

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

Difficulty: Beginner

Author: Gluten Escape Cooking method: Traditional

Ingredients

Servings

• 75 g rice flour

• 60 g of sugar

• 1 pinch of salt

• 250 ml coconut milk

• 60 ml of water

• ³ ⁄ ₄ Tbsp cornstarch

• 1 tbsp sweet corn 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 have a smooth, slightly liquid paste.
3. Version 1: Heat a khanom krok mold over medium heat, and lightly oil the cavities. Pour the batter into the cavities of the mold, then add a little sweet corn 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 dough into a silicone mold with small indentations (see image) and bake for around ten minutes in an oven preheated to 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

Rate this recipe: