Thai Coconut Pancake Recipe | Khanom Krok

Full Cooking Tutorial |Thai Coconut Pancakes | Khanom Krok

Khanom Krok | Thai Coconut Pudding or Thai Coconut Pancake

Ingredients for Khanom Krok Batter:

- 400 grams rice flour (14.1 oz)

- 3 cups coconut milk

- 2 tablespoons granulated sugar

- 2 teaspoons salt

- 4-5 tablespoons vegetable oil (for greasing the Khanom Krok pan)

Ingredients for Khanom Krok Topping:

- 2 cups coconut cream

- 3/4 cup granulated sugar

- 1 teaspoon salt

- 1 1/2 tablespoons rice flour

Step 1: Prepare the Khanom Krok Batter

1. Mix rice flour, sugar, and salt together.

2. Gradually pour in coconut cream while continuously stirring to incorporate the ingredients.

3. Stir the mixture continuously until well combined. Let it rest.

Step 2: Prepare the Coconut Topping

1. In another mixing bowl, combine granulated sugar, salt, and rice flour.

2. Gradually pour in coconut cream while stirring continuously until well combined. Let it rest.

Step 3: Making Khanom Krok and Serving

1. Use a cloth or coconut husk dipped in vegetable oil to grease the Khanom Krok pan thoroughly. Heat the pan over medium heat.

2. Gradually pour the Khanom Krok batter into the molds, filling them to 3/4 full, leaving a little space at the edges for the coconut topping.

3. When the edges of the batter start to set slightly, pour the coconut topping into each mold, making sure not to overflow. Cover the pan and let it cook for a moment.

4. Wait until the edges of the Khanom Krok start to become crispy and brown. Then, use a spoon to remove them from the molds and serve.

Family Tips and Memories:

- Mom's Tip: Pour less topping to avoid overflowing the molds. Watch for small bubbles, which indicate the Khanom Krok is cooked perfectly. When my mom checked the cooking initially, she suggested pouring less topping and watching for bubbles to ensure perfect cooking.

- Grandma's Legacy: My grandma used to make and sell Khanom Krok at the weekend morning market when my dad was a child. This treat holds nostalgic memories of his childhood. When my dad inspected, I jokingly offered him a piece for 20 baht. He replied he'd need more pieces for that price. We shared a laugh over the effort put into this special batch.

Enjoy your homemade Khanom Krok! 🥥

Thai Coconut Sticky Rice in Bamboo | Khao Lam

Khao Lam Recipe (Bulk recipe. Serve 50-100)

Ingredients

5 kg (11 lb.) sticky rice, soaked for 2-4 hours

1 kg (2 lb.) boiled white kidney beans

6 l (1.6 US gal) coconut milk

500 g (17 oz) sugar

2 Tbsp table salt

50 pc Bamboo (1.5-2.5 inch diameter. 12 inch long)

Coconut husk cut into 3 inch long pieces and adjusted diameter size for covering each bamboo tube

50 pc Banana leaves cut into 5x5 inches

Cooking by open fire on medium heat for 2 hours or until ready.

Thai Mango Sticky Rice with Mango Ice Cream Recipe | Khao Niew Mamuang

Mango Sticky Rice with Mango Ice Cream (serve 6)

Coconut sticky rice:

1 cup sticky rice

3/4 cup coconut milk

1/3 cup sugar

1/2 tsp salt

Coconut dressing :

1/2 cup coconut milk

1 tbsp sugar

1/3 tsp salt

2 tsp flour

Crispy mung bean:

1/2 cup Crispy mung bean

Soak peeled mung bean for 1 hour or give it a quick boil for 3 minutes. Dry the mung bean with kitchen towel and rest it in room temperature for another hour. Deep fry the well dried mung bean in medium hot oil for 3-4 minutes until they get a nice yellow and crispy texture. Rest the crispy mung bean on kitchen paper to get rid of excess oil. Mix mung beans with a pinch of salt.

Fresh mango (medium size 3 whole fruit)

Mango Ice Cream:

2 cups ripe mango meat (very sweet)

1 cup coconut milk

Blend until smooth then freeze in a clean container for 30 minutes or longer until the correct texture of ice cream is achieved.