Khanom Krok

Name: Khanom Krok
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Cuisine: Thai
Ingredients: 40 g rice flour; 15 g cooked jasmine rice; 15 g fresh grated coconut; 120 ml coconut milk; 30 ml water; 1 tsp caster sugar; 0.25 tsp salt; 60 ml coconut cream; 1.5 tsp caster sugar; 0.25 tsp salt; 1 tsp rice flour; 1 tbsp spring onion; 1 tbsp sweetcorn kernels; 1 tsp coconut oil

Little Thai coconut pancakes cooked in a cast-iron mortar pan: a crisp-edged rice flour base filled with sweet-salty coconut cream, scattered with spring onion or sweetcorn and served warm in pairs.

Snacks Desserts Vegan

45 min25 prep · 20 cookMedium731 kcalper serving

Method

Put 40 g of rice flour, 15 g of cooked jasmine rice, 15 g of fresh grated coconut and 30 ml of water into a blender and blend 1-2 minutes to a completely smooth, milky paste with no grains of rice left.
Scrape into a jug and stir in 120 ml of coconut milk, 1 tsp of sugar and 0.25 tsp of salt. The batter should be the consistency of single cream; leave it to rest 20 minutes so the flour hydrates.
For the topping, whisk 60 ml of thick coconut cream with 1.5 tsp of sugar, 0.25 tsp of salt and 1 tsp of rice flour until smooth. It should taste sweet and distinctly salty, as it balances the plain base.
Set a cast-iron khanom krok pan over medium heat for 3-4 minutes until a drop of batter sizzles at once. Dip a wad of kitchen paper in 1 tsp of coconut oil and wipe out every hollow.