Why are my Thai coconut pancakes not crispy on the bottom?

Your pan may not be hot enough. Always heat the pan on medium until a drop of water sizzles, then add oil before pouring the batter.

Can I use light coconut milk instead of full fat?

You can, but the pancakes will not be as creamy. Full-fat coconut milk gives the top layer its soft custard-like texture.

Can I make kanom krok batter ahead of time?

Yes. You can make the batter a few hours ahead. Stir well before cooking because rice flour settles to the bottom of the bowl.

Why is the batter sticking to the pan?

Add a little more oil or let the pan heat fully before pouring the batter.

Kanom Krok (Thai Coconut Pancakes)

Name: Kanom Krok (Thai Coconut Pancakes)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 cup coconut milk; ¼ cup cooked jasmine rice; 5 tablespoons rice flour; ¼ cup sugar; ¼ teaspoon salt; ¼ cup oil, for greasing the pan (coconut oil or neutral oil); ½ cup coconut milk; 2 tablespoons rice flour; 2 tablespoons sugar; Pinch of salt (optional but recommended); 2 tablespoons corn kernels; 2 tablespoons chopped chives or green onions; 2 tablespoons fresh young coconut; 2 tablespoons steamed taro or sweet potato (optional)

Description

Make crispy bottom, soft top thai coconut pancakes kanom krok at home using a takoyaki pan or kanom krok pan in just a couple of minutes.

Ingredients

Scale

Outer Shell (Bottom Batter)

1 cup coconut milk
¼ cup cooked jasmine rice
5 tablespoons rice flour
¼ cup sugar
¼ teaspoon salt
¼ cup oil, for greasing the pan (coconut oil or neutral oil)

Inner Cream Layer (Coconut Topping)

½ cup coconut milk
2 tablespoons rice flour
2 tablespoons sugar
Pinch of salt (optional but recommended)

Fillings (Optional)

2 tablespoons corn kernels
2 tablespoons chopped chives or green onions
2 tablespoons fresh young coconut
2 tablespoons steamed taro or sweet potato (optional)

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Instructions

Blend the bottom batter. For the crispy base, add cooked jasmine rice, rice flour, coconut milk, sugar, and salt to a blender. Blend until completely smooth.
Make the coconut cream topping. In a small bowl, stir the coconut milk, sugar, and a small pinch of salt until everything is fully dissolved. This mixture creates the soft coconut cream top layer.
Heat the pan. Place your takoyaki pan, cast iron pan, kanom krok pan, or electric pan over medium heat. Coat each cup with melted coconut oil.
Pour the batter. Fill each cup halfway with the blended batter (bottom layer from step 1 above), and let it cook for 2 to 3 minutes until the edges begin to set.
Add the coconut cream. Spoon a little of the coconut topping into the center of each pancake so the top layer becomes soft and creamy.
Add the fillings. Add corn kernels, chives, fresh coconut meat, or steamed taro right into the center of each pancake.
Cover and cook. Place a large lid over the whole pan and cook for another 2 to 3 minutes until the bottoms turn golden brown and the tops are set.
Remove and cool. Lift the cooked pancakes with a small spoon or butter knife and cool them briefly on a wire rack to keep the bottoms crisp.

Notes

Use medium heat for even cooking.
Let the batter sit for a moment on the work surface so bubbles settle.
Use vegetable oil or peanut oil if your pan tends to stick.
If the edges of the pancakes brown too quickly, reduce the heat.At the very end, use a small spoon to scoop out the rounded bottom cakes. Trim any dark or burnt edges for a clean, pretty presentation.

Prep Time: 20
Cook Time: 10
Category: Desserts
Method: stovetop
Cuisine: Thai