Kanom Krok Recipe

Hey foodies! Let me introduce you to a delightful culinary adventure that we’re about to embark on: creating your very own batch of Thai-inspired kanom krok, those irresistible coconut rice cakes with a crispy golden crust and a luscious, creamy center.

Kanom Krok is a wonderful Thai street food treat that I absolutely love for its singular mixture of textures and flavors. With a base of rice flour and glutinous rice flour, it creates a delicate shell that’s both crispy and chewy.

The rich coconut milk adds a luscious creaminess, while the touch of sugar balances the savory notes perfectly. I enjoy adding shredded coconut and a sprinkle of green onions to enhance the taste and nutritional profile, offering a delicious bite-sized snack that’s as healthy as it is scrumptious.

Kanom Krok Recipe Ingredients

• Rice Flour: Provides a light, crisp texture; main carbohydrate source.
• Glutinous Rice Flour: Adds chewiness and elasticity; gluten-free starch.
• Coconut Milk: Rich in healthy fats; gives creamy texture and tropical flavor.
• Sugar: Sweetens batter; balances coconut’s richness.
• Turmeric Powder: Optional color addition; contains anti-inflammatory compounds.
• Corn Kernels: Optional topping; adds sweetness and fiber.
• Diced Taro: Optional topping; offers dietary fiber and creaminess.
• Chopped Green Onions: Adds freshness; mild onion flavor.

Kanom Krok Recipe Ingredient Quantities

• 1 cup rice flour
• 1/4 cup glutinous rice flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 3/4 cup coconut milk
• 3/4 cup water
• 1/4 cup shredded unsweetened coconut
• 1 tablespoon chopped green onions
• 1/4 teaspoon turmeric powder (optional, for color)
• 1/4 cup corn kernels (optional, for topping)
• 1/4 cup diced taro (optional, for topping)
• 1/4 cup chopped chives (optional, for topping)

How to Make this Kanom Krok Recipe

1. In a mixing bowl, combine 1 cup rice flour, 1/4 cup glutinous rice flour, 1/4 cup sugar, and 1/2 teaspoon salt. Mix well.

2. Slowly mix in the 3/4 cup coconut milk and 3/4 cup water to the dry ingredients and stir continuously until the batter is smooth.

3. Mix in 1/4 cup of shredded unsweetened coconut and (if using) 1/4 teaspoon of turmeric powder to achieve a minimal color change.

4. Prepare a kanom krok pan, a cast-iron aebleskiver pan, or a takoyaki pan to be used for cooking. Heat the pan over a medium flame until it is quite hot.

5. Grease the pan with a little oil, making sure to coat each well to prevent sticking.

6. Pour the batter into each well, filling them about three-quarters full.

7. Top with a little chopped green onion, and if you like, add corn, diced taro, and chopped chives.

8. Put a lid on the pan and let the contents cook for roughly 5 to 7 minutes, or until the centers have set and the bottoms are a nice golden brown.

9. Gently take the kanom krok out of the pan with a small spatula or butter knife.

10. As a wonderful treat, serve it warm as a snack or dessert.

Kanom Krok Recipe Equipment Needed

1. Mixing bowl
2. Measuring cups
3. Measuring spoons
4. Whisk or mixing spoon
5. Kanom krok pan, cast-iron aebleskiver pan, or takoyaki pan
6. Stove or heat source
7. Pastry brush or small brush for greasing
8. Small spatula or butter knife
9. Lid for the pan

FAQ

• What is Kanom Krok?Traditional Thai desserts often amuse with their playful textures and charm. Few are as delightful as kanom krok, which are sometimes described as coconut pancakes or dumplings. They have a crispy outer layer that gives way—softly, not too easily—to a custardy interior. This contrasts deeply with the base of the dosa, around which hangs the quick-to-drain coconut milk that forms the batter.
• Can I make Kanom Krok without a special pan?Though a Kanom Krok pan makes for the ideal cooking vessel, you can achieve similar results using an æbleskiver or even a takoyaki pan.
• Is there a substitute for coconut milk?For the authentic flavor and texture, coconut milk is a must, but in a pinch, you can use a milk and coconut cream mixture as a substitute.
• How do I get the perfect crispy exterior?To achieve a crispy exterior, the pan must be well-greased and sufficiently hot before adding the batter.
• Are the turmeric, corn, taro, and chives necessary?These constituents are not required and are mainly deployed for deviation and tint; you can leave them out if you like a version that is classic.
• Can this recipe be made gluten-free?Indeed, this recipe is inherently gluten-free due to the rice flours used in it.
• How should Kanom Krok be served?Best enjoyed warm, Kanom Krok is often topped with your choice of toppings, such as green onions or sweet corn.

Kanom Krok Recipe Substitutions and Variations

All-purpose flour can be substituted for rice flour for a slightly different texture.
Almond milk can replace coconut milk, offering a nutty alternative. Evaporated milk can be used for a creamier texture if that’s what you desire in your dish.
Entirely omitting turmeric powder is an option, as is replacing it with a small pinch of saffron, which will provide a subtle amount of color and flavor.
Green peas can be used in place of corn kernels for even more sweet and textured profiles.
You can substitute small cubes of sweet potato for diced taro; their starchy goodness makes them similar.

Pro Tips

1. Consistency Check Ensure your batter is smooth and lump-free by straining it through a sieve after mixing. This step helps achieve a smooth texture in the final product.

2. Pan Preheating Allow the pan to preheat thoroughly before pouring the batter, which ensures even cooking and a crispy exterior.

3. Optimal Turmeric Use If using turmeric for color, dissolve it in a small amount of warm coconut milk before adding to the batter. This ensures it blends uniformly without creating clumps.

4. Even Cooking Rotate the pan a few times while cooking to prevent any hot spots and ensure all portions receive the same amount of heat.

5. Topping Balance Be careful not to overload the toppings, as too much can weigh down the kanom krok, affecting its desired light texture and even cooking.