Khanom khrok

Khanom khrok: small coconut hotcakes. They are made on a special cast-iron pan with indentations and two halves are eventually stuck to one another to form the finished mini-pancake. They can have different fillings or additives: sometimes sweet, sometimes savoury such as chives giving the sweet khanom khrok a surprising taste sensation.

Khanom khrok or coconut-rice pancakes (Thai: ขนมครก, pronounced [kʰā.nǒm kʰrók]) are one of the ancient Thai desserts. They are prepared by mixing rice flour, sugar, and coconut milk to form a dough. Usually, khanom khrok is composed of two batters, one salty and one sweet, both of which are cooked in a heating mantle–a hot indented frying pan. After heating, khanom khrok will be picked out of the mantle and the two half-circular doughs formed into a circular shape.

Khanom khrok is fragrant, sweet and the texture is also smooth from the coconut milk. It can also be found in Bangladesh, Myanmar, Laos and Indonesia. Indonesian people call it serabi. The Kueh lapis of Singapore is a similar dessert.

Overview

Ingredients typically include coconut milk and rice flour.[1] Additional ingredients may include sugar, tapioca or arrowroot flour, white rice, shredded coconut, peanut or corn oil, green onions, corn, taro, pandan essence and cilantro. The mixture is poured within the dimples on a hot heating mantle.[1]

See also

References

  1. 1 2 Thailand - Joe Cummings. p. 251.
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