World Flavors Cookbook

Kanom Krok (Coconut Rice Pancakes)

Sweet and savory coconut milk pancakes cooked in a specialized dimpled pan, with a crispy exterior and a molten, custardy center.

Cuisine: Thailand

Ingredients

• Bottom Layer: 1 cup rice flour, 1/2 cup cooked jasmine rice (blended), 1.5 cups coconut milk, 1/2 tsp salt
• Top Layer: 1 cup coconut cream, 1/2 cup sugar, 1/4 tsp salt
• Fillings: Sliced scallions, sweet corn, or taro
• Oil for greasing the pan

Instructions

1. Mix the bottom layer ingredients until smooth. Let rest for 15 minutes.
2. Whisk the top layer ingredients in a separate bowl.
3. Heat a Kanom Krok pan (or ebelskiver pan) over medium heat and grease with oil.
4. Pour the bottom batter into each hole, filling it about 3/4 full.
5. Once the edges start to crisp, pour the top layer coconut cream over each.
6. Sprinkle with your choice of filling (scallions are traditional).
7. Cover with a lid for 3-5 minutes until the center is set.
8. Scoop out with a spoon and serve warm.