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Grilled Coconut-Rice Hot Cakes – Kanom Krok

A Recipe of Kasma Loha-unchit
Recipe Copyright © 2008 Kasma Loha-unchit.

Kanom Krok – Sweet and Savory Grilled Coconut-Rice Hotcakes – are are a favorite street food in Thailand. Our favorite place to get them is nearby our hotel on Sukhumvit Soi 55 (Tawng Law), from Siripon, Maker of Kanom Krok.

(Click images to see larger version.)                

Grilled Coconut-Rice Hot CakesIngredients

  • Three 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. coconut oil (best!), palm oil or peanut 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
  • 1/4 cup cooked Kabocha squash

Pouring batterIf 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 tablespoons 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 tablespoons sugar with this lighter coconut milk. Stir and mix until well blended and smooth. (This is the main rice batter.)

Spooning out hot cakesHeat 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 to 24 small hotcakes – enough to satisfy 6 to 7 people.

Kasma taught this recipe in the Evening Series Advanced Set A-1.

Recipe Copyright © 2008 Kasma Loha-unchit. All rights reserved.

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