Khanom-Krok is one of my favorite Thai desserts that includes all delicious ingredients such as coconut milk, flour, and palm sugar. There are a variety of toppings such as green onions, corn, pumpkin, taro, or your favorites. This sweet indulgence is composed of two batters, one salty and one sweet, both are cooked in a hot pan. Once they are firm combining two half-circular cakes into a circular shape.
Thai Coconut Pudding : Khanom-Krok (ขนมครก)
Ingredients
Khanom-krok pan, I use the non stick pan: TABAKH-Bright-AppamPatra-Paniyaram-Stainless
1 tablespoon coconut or vegetable oil for brushing the pan
For the Batter
1 cup rice flour
1/2 cup glutinous rice flour
1 cup coconut milk
1/2 cup warm water
1/2 teaspoon salt
1 teaspoon palm sugar or granulated sugar
P.S. you can find rice flour, glutinous rice flour, and palm sugar in Asian stores or buy online.
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| Glutinous rice flour and rice flour |
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| The batter is on the right |
Topping
1/2 cup coconut milk
3 1/2 teaspoons palm sugar or granulated sugar
1/2 teaspoon salt
1 teaspoon rice flour
For garnish such as steamed corn, chopped scallion, steamed, and brunoise taro and pumpkin
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Directions
For the batter: mix rice flour, glutinous rice flour, and pour coconut milk and warm water. Sprinkle some salt, sugar, and whisk to combine.
Topping: mix coconut cream, sugar, salt, and rice flour in a bowl until dissolved.
Heat the Khanom-Krok pan over medium heat and brush the pan with coconut oil. Use the measuring cup or spoon to fill the batter mixture into each hole 3/4 full.
Wait for a second and drizzle the topping to fill it up. Cover with the lid for few minutes and sprinkle the toppings with chopped scallion, corn, pumpkin, or your favorites. Cook until the cups turn lightly brown, crispy around the edge, and they are firm. Gently spoon each cake to the plate. Serve immediately as a breakfast, lunch, or dinner. Yum!
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| fill the batter in each hole |
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| Add the toppings of choice |
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| Enjoy ka! |
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