Authentic Kanom Krok Recipe – Thai Coconut Rice Cakes

Last Updated on 4 months by Neha Deshmukh

Authentic Kanom Krok Recipe – Thai Coconut Rice Cakes

Okay, let’s be real – these little Thai coconut rice cakes are addictive. I first stumbled upon Kanom Krok during a trip to Bangkok, and honestly, I was hooked after just one bite. The crispy edges, the creamy inside… pure heaven! It took a few tries to get the hang of making them at home, but trust me, it’s so worth it. Let’s dive in and I’ll show you how to make these delightful treats!

Why You’ll Love This Recipe

Kanom Krok (pronounced kah-nom krok) are these adorable, bite-sized coconut pancakes that are a staple of Thai street food. They’re wonderfully fragrant, with a beautiful contrast in textures – crispy on the outside, wonderfully soft and custardy on the inside. Plus, they’re surprisingly fun to make! It’s a bit of a project, but a really rewarding one.

Ingredients

Here’s what you’ll need to create these little pockets of joy:

• 1 cup Rice flour (approximately 120g)
• 0.75 cup Coconut milk (approximately 175ml) – for the batter
• 0.5 tablespoon Glutinous rice flour (approximately 8g)
• 1 cup Hot water (approximately 240ml)
• 0.25 teaspoon Salt (approximately 1.5g)
• 0.75 cup Coconut milk (approximately 175ml) – for the filling
• 1 tablespoon Rice flour (approximately 12g) – for the filling
• 0.25 teaspoon Salt (approximately 1.5g) – for the filling
• 2 tablespoons Sugar (approximately 20g)
• Toppings: Corn kernels or finely chopped spring onion (optional)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Glutinous Rice Flour: Don’t confuse this with regular rice flour! Glutinous rice flour (also known as sweet rice flour) is what gives Kanom Krok its lovely chewy texture. You can usually find it in Asian grocery stores.
• Coconut Milk: This is key. Full-fat coconut milk is best for richness and flavor. You can use canned coconut milk, but if you’re lucky enough to find fresh, even better! Different regions in Thailand use slightly different coconut milk – some prefer a thicker, creamier variety.
• Kanom Krok Pan: This is the specialized pan with little indentations. You can find these online or at Asian grocery stores. If you don’t have one, you can try using a mini muffin tin, but it won’t be quite the same. Cast iron pans work well, but definitely need greasing!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a mixing bowl, combine the rice flour, glutinous rice flour, and half the salt. Give it a good whisk to combine.
2. Now, pour in the coconut milk and hot water. Whisk everything together until you have a smooth, lump-free batter. Set this aside.
3. In a separate bowl, let’s make the coconut filling. Mix together the coconut milk, remaining salt, sugar, and rice flour. Stir well until the sugar dissolves.
4. Heat your Kanom Krok pan over medium heat. If you’re using a cast iron pan, lightly grease it with oil.
5. Pour batter into the pan cavities, filling them about ¾ full. Give the pan a gentle swirl to create a nice, even base.
6. Add 1-2 teaspoons of the coconut filling into each cavity. Don’t overfill!
7. Cover the pan and cook for about 1 minute. You’ll start to see the edges set.
8. Sprinkle with your choice of toppings – corn or spring onion work beautifully. Cover again and cook for another 2-3 minutes, or until the edges are crispy and the tops lose their stickiness.
9. Carefully remove the Kanom Krok using spoons or chopsticks. They’re delicate, so be gentle!
10. Repeat the process until all the batter is used, remembering to stir the batter and filling between batches to keep everything consistent.

Expert Tips

• Heat Control is Crucial: Medium heat is your friend. Too high, and they’ll burn before the inside cooks. Too low, and they won’t get crispy.
• Don’t Overcrowd the Pan: Give the Kanom Krok space to cook properly.
• Stir, Stir, Stir: Stirring the batter and filling between batches ensures even cooking and prevents settling.
• Patience is a Virtue: It takes a little practice to get the timing right. Don’t get discouraged if your first few aren’t perfect!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Easily made vegan by ensuring your sugar is vegan-friendly (some are processed with bone char).
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your rice flour is certified gluten-free.
• Spice Level – Sweetness Adjustment: Adjust the sugar to your liking. My grandma always added a tiny pinch of salt to the filling to enhance the sweetness.
• Festival Adaptations: In Thailand, Kanom Krok are often made for special occasions and festivals. You’ll find vendors selling them at temple fairs and street food markets.

Serving Suggestions

Kanom Krok are best enjoyed warm, straight from the pan! They’re perfect as a snack, a dessert, or even a light breakfast. Traditionally, they aren’t served with anything – they’re delicious enough on their own! A cup of Thai iced tea alongside is a perfect pairing, though.

Storage Instructions

These are really best eaten fresh, but if you have leftovers, you can store them in an airtight container at room temperature for a day. They will lose some of their crispness, but still taste good! Reheating them in a dry pan for a few minutes can help restore some of the texture.

FAQs

Let’s answer some common questions:

What is Kanom Krok traditionally served with?

Not usually with anything! They’re meant to be enjoyed on their own. But a cup of Thai iced tea is a lovely accompaniment.

What type of coconut milk is best for Kanom Krok?

Full-fat coconut milk is best for the richest flavor and creamiest texture.

How do I prevent the Kanom Krok from sticking to the pan?

Make sure your pan is well-heated and lightly greased (especially if using cast iron). Also, don’t try to remove them too early – wait until the edges are crispy and the tops are no longer sticky.

Can I make the batter ahead of time?

You can, but the texture might change slightly. It’s best to make it fresh, but if you need to, you can store it in the fridge for up to 24 hours. Give it a good whisk before using.

What is the best way to achieve a crispy exterior and soft interior?

Medium heat, patience, and not overcrowding the pan are key! The covering during cooking helps create steam, which cooks the inside while the heat crisps up the outside.