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DIY Food

Thai Coconut Rice Pancakes

Thai Coconut Pancakes / Kanom Krok / Oh Joy!

Thai Coconut Pancakes / Kanom Krok / Oh Joy!

One of my favorite street vendor treats I've had in Thailand (and also here in the States) is called Kanom Krok—Thai Coconut Rice Pancakes. It reminds me of my childhood growing up as a Thai-American kid. We'd have them at our local Temple when there were celebrations or festive events. So today, I'm sharing the recipe I use with you! This recipe is from the now out-of-print book, "It Rains Fishes" by Kasma Loha-Unchit and is my go-to for authentic Thai recipes.

Makes:
50-60 mini pancakes

You'll need:
-(3) 14 oz. cans of coconut milk
-1/4 cup + 1 Tbs. sugar
-2-1/2 Tbs. tapioca flour
-3 Tbs. uncooked white rice, ground with a food processor
-1/4 cup of dried unsweetened coconut flakes, ground with a food processor
-2 cups of rice flour
-2 tsp. sea salt
-2-3 Tbs. peanut oil (to oil the pan)
Takoyaki or Ebelskiver pan

Bonus:
-1/4 cup fresh corn kernels
-1/4 cup cut scallions

Here's how:

  1. In a small saucepan, add 1-3/4 cup of the thickest part of the coconut milk from each can. Heat on low and add 1/4 cup sugar to dissolve. Remove from heat. Once cool, add the tapioca flour. Set aside.
  2. Combine the remaining coconut milk with the finely ground uncooked rice, the finely ground coconut flakes, rice flour, salt, and 1 Tbs. sugar. Stir and mix well until combined.
  3. Heat the pan on the stove to medium heat (this will vary based on your stove but you'll get a feel for the best heat level after the first batch). Brush the peanut oil onto each little opening of the pan. 
  4. Pour the salty coconut mixture into each indentation about 2/3-3/4 full. The batter should sizzle. Use something with a spout for easy pouring.
  5. Add a small spoonful of the sweet coconut mixture on top, then add any bonus toppings if choose.
  6. Cover with the lid from another pan and let cook for a few minutes until the bottom is golden and crispy and the top is still a tad moist.
  7. Remove gently with a spoon and rest on a cooling rack for a couple minutes before serving and eating.

* This recipe can be modified to your liking on the sweetness level. The base layer is savory, while the top layer is sweet! I have tried others where they make the base layer sweeter than I did, so it's up to you. I love this version because the two layers mix together for a perfect balance!

Thai Coconut Pancakes / Kanom Krok / Oh Joy!

Enjoy! They should be eaten while still warm. They mix crunchy, soft, sweet, salty, and creamy all in one amazing bite! Kids LOVE these, too. You can find a video of this recipe being made on my Instagram!

10 comments

  1. I am so excited to try this as I have only had the opportunity to have this once and loved it. If I can’t eat that many at once, does the batter keep in the refrigerator or should I make them all and store to eat within a few days?

  2. Hi Monica,
    I would cut the recipe in half!
    They don’t keep for long after you make them. So it’s best to make what you need. The batter could be saved for a day or two but needs to come to room temp before you use it again.
    Thanks!
    Joy

  3. Omg the memories. I haven’t had these in ages. The Ebelskiver pan is absolutely ingenious. I happen to have one offhand too, a gift that was hardly used. Totally making these because my kids aren’t familiar with them. I’m totally wierd and like to eat these with foy tong on top. Thank you!!

  4. I love Thai food and I go frecuently to Thai Restaurants, but I have never seen this coconut pankakes, they look delitious!
    I will not cut in two the recipe, in my house there’s always somebody else comming for food, jejeje

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