Kanom Krok (Thai Coconut Pancakes)
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Recipe Summary
Nutrition Profile:
When I was ten years old, my first job was selling kanom krok, which are little half-moon coconut pancakes that are crispy on the outside with a soft and smooth coconut cream topping, and since Thai people love a little savory with their sweet, we often sprinkle on some kernels of sweet corn or finely chopped scallions to add a pop of flavor and color. Popular all over Thailand, I would wake up very early to make the rice flour batter, then cook them outside and sell them to people heading to work—all before I left for school at 7 a.m. I still remember that feeling of counting the little stack of money in my hand and being so excited.
In our family, kanom krok is a tradition that is passed down from mother to daughter. My grandma taught my mom, and my mom taught me. Even before we were allowed to use the stove, my sisters and I would play in the dirt and pretend we were making little mud pie versions of kanom krok. When Chrissy and Tina were little, I taught them how to make the pancakes so they were just the right texture. They were really skilled at it, too! It was the perfect food for us to cook and eat together. When I was working on this book, Luna got to make her first kanom krok, ladling the batter in the hot pan and watching the edges bubble. She was a natural, so it must be in our genes.
Reprinted from The Pepper Thai Cookbook. Copyright © 2021 by Vilailuck Teigen with Garrett Snyder. Photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House. (Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.)
Ingredients
Directions
Notes
Both the batter and topping can be made in advance and stored in the fridge for up to a day. If the batter has thickened too much, add water until it's thin enough to pour easily.
To make kanom krok, you need a special pan/griddle, which has several circular cups to cook the batter. I've had my cast-iron kanom krok griddle forever, but you can find them very easily online or at most Thai supermarkets. You can also use a pan designed for Dutch aebleskiver or Japanese takoyaki, or an electric cake pop maker, though the capacity of the cups may vary slightly.
If you're not able to find a special pan for kanom krok, you can use an oven and a muffin pan to get pretty close to the real deal.
To make ahead
Both the batter and topping can be made in advance and stored in the fridge for up to a day. If the batter has thickened too much, add water until it's thin enough to pour easily.