Small Thai rice pancakes with coconut milk (Khanom Krok)

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.

Preparation time: 5 minutes

Cooking time: 10 minutes

Total time 15 minutes

Ratings: 5 out of 1 vote

Cooking method: Traditional

Difficulty: Beginner

Ingredients

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