Sweet and Savory Grilled Coconut-Rice Hotcakes

Home Page -> Recipe Index -> Coconut-Rice Hotcakes

Kanom Krok

A Recipe of Kasma Loha-unchit
Recipe Copyright © 2005 Kasma Loha-unchit. All rights reservedb.

More Recipes Cooking Classes Thai Cookbooks Food Articles

See also: Siripon, Maker of Kanom Krok

Ingredients for Kanom Krok

3 14-oz. cans coconut milk or:
1 3/4 cups coconut cream and 3 1/2 cups lighter coconut milk
1/4 cup plus 2 Tbs. sugar (keep separate)
2 1/2 Tbs. tapioca starch or arrowroot flour
3 Tbs. uncooked white rice
1/3 cup finely shredded fresh coconut or
1/4 cup dried, unsweetened shredded coconut
2 cups rice flour
2 tsp. sea salt
2-3 Tbs. peanut, palm or oil

Optional filling ingredients for Kanom Krok

1/4 cup green onions, cut in thin rounds
1/4 cup fresh corn kernels
2 Tbs. cilantro leaves

If using canned coconut milk, spoon into a small saucepan 1 3/4 cup of the creamiest part from the top of the three cans of coconut milk. Heat just enough to melt and smooth out the lumps. Add 1/4 cup sugar to the coconut cream and stir to dissolve. Cool before mixing in 2-1/2 Tbs. of tapioca or arrowroot flour. Stir until smooth. Set aside. (This is the sweet coconut cream mixture that goes on top of the hotcakes.)

Combine the remaining coconut milk from the cans. If there is less than 3-1/2 cups, add water to make this quantity. Stir until smooth, heating if necessary to melt the coagulated parts. Allow to cool. Grind the uncooked white rice in a clean coffee grinder as finely as possible. Do the same with the shredded coconut. Combine the two with the rice flour, salt and remaining 2 Tbs. sugar with this lighter coconut milk. Stir and mix until well blended and smooth. (This is the main rice batter.)

Heat a well-seasoned kanom krok griddle (or substitute with an Ebelskiver pancake griddle) on the stove, in a hot oven or over a small round barbecue kettle with medium-hot charcoals. When the griddle is hot, lightly brush the surface indentations with peanut, palm or coconut oil. Wait a few seconds before spooning the rice batter into each indentation to about 3/4 full. The batter should sizzle when it hits the hot metal. (If you have a tea kettle with a spout, you may find it helpful as a container from which to pour the rice batter onto the griddle.)

Immediately add a dab of the sweet coconut cream mixture over the top to fill and sprinkle the center of each hotcake with a little of one of the toppings, or leave plain. Cover with a round lid and cook for a few minutes, or until the hotcakes are firm and crispy brown on the bottom. Remove gently with a rounded spoon and place on a cooling rack. Regrease the griddle before making the next batch. Because rice flour tends to settle, stir the batter well each time before pouring onto the griddle.

Serve warm. Makes 20 - 24 small hotcakes – enough to satisfy 5 - 6 people.

A version of this recipe is found on page 200 of It Rains Fishes: Legends,Traditions and the Joys of Thai Cooking, by Kasma Loha-unchit. Published by Pomegranate Artbooks, 1995.

See also: Siripon, Maker of Kanom Krok

Options: Recipe index | Notes on Thai cooking | Return to top

Other Pages: Best Thai brands | Thai markets | Kasma's Thai cookbooks | Articles on Thai food and culture | Thai cooking classes

About this Site
Recipe Copyright © 2005 Kasma Loha-unchit. All rights reserved.
Watercolor Copyright © 1995 Toby Goodenough. All rights reserved.
All material on this website is Copyright © 1995 to 2008 Kasma Loha-unchit. All rights reserved.
For comments, feedback or questions, contact Kasma.
Page added 1 December 2001. Last Updated 11 April 2007.