Thai Coconut Pancake Recipe (Kanom Krok)

4.75 from 16 votes

Thai Coconut Pancake Recipe (Kanom Krok)

Crispy on the bottom, creamy in the middle, and slightly sweet throughout, Thai Coconut Pancakes (kanom krok) are a favorite street food snack in Thailand. These bite-sized treats are easy to prepare at home - you just need a Danish-style Ebelskiver pan to get started. These are naturally gluten-free and dairy-free.

Prep Time25

Cook Time10

Total Time35

Course: Dessert, Snack

Cuisine: Thai

Keyword: coconut pancakes, dairy free, DIY Thai, gluten free

Servings: pancakes

Author: Jess Smith via Inquiring Chef

Cost: $6.00

Equipment

Saucepan
Blender
Ebelskiver or Takoyaki pan

Ingredients

Inner Layer (Custard):

1 15 ounce can Coconut Milk (see note)
2 Tablespoons White Sugar
1 Tablespoons Rice Flour
2 teaspoons Tapioca Flour

Outer Layer (Shell):

1 15 ounce can Coconut Milk (see note)
1/2 cup Cooked Jasmine Rice (at room temperature)
1 1/4 cups Rice Flour
3 Tablespoons White Sugar
1/4 teaspoon Kosher Salt
1/2 cup Sparkling Mineral Water

For Cooking:

2 Tablespoons Coconut Oil sub any neutral-flavored cooking oil like vegetable or grapeseed)
Chopped green onions, corn kernels, or shredded coconut, for topping (optional)

Instructions

Prepare inner layer / custard: Combine all inner layer / custard ingredients in a small saucepan over medium heat. Whisk well to combine. Bring to a simmer. Simmer, whisking frequently, until the mixture visibly thickens, 2 to 4 minutes. Set aside.
Prepare outer layer / shell: Combine coconut milk, rice, rice flour, sugar and salt in a blender. Blend until smooth. Add mineral water and pulse blender once or twice just until incorporated. (The batter should be a smooth consistency that pours easily, similar to pancake batter. If it is too thick to easily pour, add more mineral water a bit at a time.)
Heat an Ebelskiver or Takoyaki pan over medium heat. When the pan is hot, brush the inside of the holes with coconut oil (you can melt the oil first and do this with a brush or use a paper towel to carefully rub oil on the insides).
Pour shell batter into each of the holes, leaving about 1/4 inch of headspace at the top. Then quickly use a 1 teaspoon measuring spoon to spoon the custard batter into the center.
Let the pancakes cook until golden brown on the bottom and still soft in the center, 5 to 7 minutes. (Note: You may need to adjust the heat of the pan and / or the cook time as you go to be sure that the pancakes get an even, deep golden brown color on the outside.)
If adding toppings, sprinkle them on top in the last 2 minutes of cooking.
When the pancakes are done, use a spoon to gently remove them from the pan and transfer them to a plate or cooling rack.
Repeat the process until all of the batter has been used.
Allow to cool slightly (they are piping hot right after they are cooked), but serve while still warm to retain the crisp shell and soft centers.

Notes

Coconut Milk - For this recipe, you’ll need regular (not light) coconut milk. Find this in cans in the international aisle at your grocery store.

Takoyaki or Ebelskiver Pan - A Takoyaki pan is a Japanese-style pan with small rounded spaces. An Ebelskiver pan is very similar in shape and is used to make Danish pancakes. The holes in an Ebelskiver pan are deeper and wider than the holes in a Takoyaki pan, so the pancakes will take longer to cook. In testing, I had a strong preference for this Ebelskiver pan which was easier to use and made it easier to remove the pancakes.

Nutrition