Small Thai Coconut Milk Thai rice pancakes (Khanom Krok)

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.

Preparation time 5 mins

Cooking time 10 mins

Total time 15 mins

Evaluations: 5 of 1 votes

Cooking method: traditional

Difficulty: beginner

Ingredients

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

Read it online: https://glutenevasion.fr/recette/khanom-krok-thailande/