Khanom Krok
Rice-flour batter and coconut milk cooked in a dimpled cast-iron pan until crisp outside and custardy inside, finished with sweetcorn and spring onion. One serving is about 212 g.
Khanom krok is one of Thailand's oldest market sweets, cooked in a cast-iron pan with round hollows that give each pancake its crisp rim and soft centre. Vendors have sold them at morning markets for generations, ladling batter and coconut cream by hand and lifting the pancakes out two at a time with a small spoon.
Pairs well with: Thai iced tea, fresh mango & hot jasmine tea
Provenance
Thailand
Thai Street Food
East & South Asia
Time Dedication
45m
20m prep • 25m cook
Batch Yield
4 Servings
563 kcal per serving
1 serving ≈ 212 g
Technical Skill
Intermediate
Intermediate (Special Pan)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Inappropriate
Dinner
Inappropriate
Snack & Tea
Ideal Light Bite
Thai Street Food
Photo: Mattes, CC BY-SA 3.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $1–2 per serving at home (USD)
A good khanom krok is judged by contrast: a crisp, lacy golden edge around a soft, creamy coconut centre.
Execution Methodology & Culinary Technique
Prep Stage: Two Batters
20 Mins • Whisking
Whisk the rice flour, glutinous rice flour, 45g sugar, a pinch of salt, coconut milk and water into a smooth, thin batter and rest it 10 minutes. Whisk the coconut cream with the remaining 15g sugar and a pinch of salt for the topping, and set out the corn and spring onion.
Maestro Tip: Resting the batter lets the rice flour hydrate — skip it and the pancakes turn gritty.
10 Mins Room temperature, 20°C (68°F)
Sift the rice flour and glutinous rice flour into a bowl. Whisk in 45g sugar, a pinch of salt, the 400ml coconut milk and 120ml water until completely smooth, with no lumps. Rest 10 minutes.
Strain the batter through a fine sieve if any lumps remain.
Done when: Thin, smooth batter that coats a spoon like single cream.
3 Mins Room temperature, 20°C (68°F)
Whisk the 100ml coconut cream with 15g sugar and a pinch of salt until smooth. This rich topping is spooned over the batter in the pan and sets into the creamy centre.
The topping should be pourable but thick — if it is stiff, whisk in a spoonful of coconut milk.
Done when: Smooth, glossy cream with no lumps.
5 Mins Medium heat, about 180°C (350°F)
Set a khanom krok pan (or an aebleskiver pan) over medium heat for 3 minutes, then brush each hollow lightly with oil. The pan is ready when a drop of batter sizzles at once.
Too hot and the edges burn before the centre sets; too cool and the pancakes stick. Medium heat is the sweet spot.
Done when: A drop of batter sizzles and sets within seconds.
20 Mins, in batches Medium heat, about 180°C (350°F)
Fill each hollow two-thirds full with batter, then spoon a little coconut cream topping over the centre and sprinkle with corn or spring onion. Cover with a lid and cook 3–4 minutes until the edges are golden and crisp and the centre is just set. Lift out with a small spoon and repeat — this makes about 24 pieces.
Work in pairs: cook one hollow's topping while the next fills, and lift each pancake out the moment the edge turns golden.
Done when: Crisp golden rim, soft white creamy centre, topping just set.
2 Mins Serve warm, about 60°C (140°F)
Pile the pancakes on a plate and serve at once, while the edges are still crisp. Six pieces make one serving.
Khanom krok loses its crunch as it cools — cook the last batch as people sit down.
Done when: Warm, crisp-edged, creamy inside.
Finishing Touches & Plating
Eat khanom krok warm from the pan, with hot jasmine tea or Thai iced tea. The contrast is the whole point: a shattering crisp edge around a soft, sweet coconut centre.
Nutritional Physiology & Benefits
Energy
563
kcal / serving
Protein
6g
Complete AA
Carbs
57g
Complex
Fats
36g
Healthy
| Energy | 563 kcal |
| Protein | 6 g |
| Carbohydrates | 57 g |
| Fat | 36 g |
| Fibre | 4.0 g |
| Sugar | 19.8 g |
| Sodium | 314 mg |
| Energy | 266 kcal |
| Protein | 2.9 g |
| Carbohydrates | 27.1 g |
| Fat | 17.1 g |
| Fibre | 1.9 g |
| Sugar | 9.4 g |
| Sodium | 148 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin C (spring onion), B vitamins (rice flour), iron and magnesium (coconut milk), potassium (corn).
Naturally Gluten-Free
Rice flour and glutinous rice flour contain no gluten, so the pancakes suit gluten-free eaters.
Quick Energy
Rice flour and coconut give fast, satisfying energy — a proper market snack, not a light bite.
Plant-Based
No egg, no dairy and no meat — the whole recipe is plant-based as written.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Drinks
Thai Iced Tea
Sweet, spiced iced tea is the classic market companion — its coolness balances the warm, rich pancakes.
Hot Jasmine Tea
Unsweetened jasmine tea cuts through the coconut richness and keeps the snack from feeling heavy.
Sides
Fresh Mango
Ripe mango's bright acidity lifts the creamy coconut and makes the pancakes taste lighter.
Vegetables
Sweetcorn Topping
Corn is already in the recipe as a topping, but extra kernels on the side add sweetness and crunch.
Complete menu
Serve khanom krok warm as a snack with Thai iced tea, followed by fresh mango; for a fuller afternoon, add a small bowl of mango sticky rice.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Eating Them Cold and Soggy
Khanom krok goes soft and greasy as it cools, and reheating never restores the crisp edge — eat them fresh from the pan. This is general food information, not medical advice.
Very Sweet Drinks With Them
The pancakes are already sweet and rich in coconut fat; a very sweet drink on top adds sugar without adding flavour — choose unsweetened tea instead.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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