Vida Recetas Editorial
Coconut rice pancakes, known as Kanom Krok, are a traditional Thai bite that wins you over with their contrast of textures: crispy on the outside and soft on the inside. This easy recipe lets you make these small pancakes at home, ideal as an appetizer, snack, or dessert. Their base is a simple mixture of rice flour, coconut milk, and water, cooked in a special pan with round molds to achieve their characteristic shape.
The magic of these pancakes lies in the cooking: the bottom browns and becomes crispy, while the top remains creamy and tender. They are perfect for those seeking an exotic bite without complications, as the ingredients are basic and the process is quick.
Serve the pancakes hot, freshly made, to enjoy their best texture. With this easy recipe, you will surprise your family with an authentic taste of Thailand.
Prep
30 min
Servings
20
In a bowl, whisk together rice flour, coconut milk, water, and salt until smooth.
Heat the Kanom Krok pan and grease the molds with oil.
Pour the batter into each mold, filling about halfway.
Add corn or green onions if making the savory version.
Cover the pan and cook until the edges are crispy and golden.
Use a skewer to lift the pancakes out of the molds.
Serve warm and enjoy these delightful Coconut Rice Pancakes!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is minutes.
This recipe is designed for 20 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
