Recipe details are AI-generated from the video and may contain errors — for reference only.
Keep fingers curled inward when chopping spring onion with a sharp chef's knife to prevent accidental cuts.
Cut 3 pieces of spring onion into small pieces on a wooden cutting board and place them into a small heart-shaped bowl.
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Cut spring onions evenly into small pieces so they fit nicely as a topping in the small pancake molds.
Hold the firm taro securely while slicing to prevent the knife from slipping.
Cut 100 g of taro into small cubes on the cutting board.
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Cut taro into very small cubes so they cook through quickly during the short steaming time.
Keep fingers clear of the knife blade when slicing vertically down the corn cob.
Slice the kernels off the core of 2 cobs of sweet corn into a glass bowl.
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Slice close to the core without cutting into the hard cob, and pick out any stray bits of cob.
Use heat-resistant gloves or tongs when handling hot glass bowls inside the steamer to avoid steam burns.
Place bowls of taro and corn into a multi-tier steamer over boiling water, cover with the lid, and steam for about 20 minutes until fully cooked and tender.
local_fire_departmentmedium high heat, 20 minutesWatch out
Ensure there is enough water in the bottom pot before steaming
running dry will scorch the pot
Combine 220 g rice flour, 50 g chopped palm sugar, coconut milk (1 1/2 cup), 3/4 tsp salt, and 375 ml limestone water in a mixing bowl. Knead and mix thoroughly by hand until all ingredients are blended into a smooth batter.
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Dissolve the palm sugar completely in the batter
unblended lumps will burn on the hot pan
Cover the bowl of outer layer batter tightly with plastic wrap and let it sit to rest for 30 minutes.
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Do not skip resting the batter
letting it rest allows the flour to hydrate fully for the right crispy texture
Make the inner custard layer by adding 250 g coconut milk, 15 g granulated sugar, 1/4 tsp salt, and 20 g rice flour into a mixing bowl, and whisk until all ingredients are blended with no lumps.
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Whisk vigorously until all the rice flour is fully incorporated, otherwise clumps of flour will form in the custard.
Do not touch the hot metal surface of the kanom krok pan directly with bare hands to avoid severe burns.
Heat a kanom krok pan over medium heat. Grease the holes with 30 ml canola oil using a brush, and when the pan is hot, wipe off excess oil with a paper towel.
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Wipe away excess oil after greasing
too much oil will fry the batter instead of creating a neat crispy shell
Use a spoon to give the outer batter a good stir before pouring about 1 tablespoon of custard batter into the center of each shell mold to form the outer crust.
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Stir the outer batter before every pour so the rice flour does not settle at the bottom of the pitcher.
Stir the inner custard batter with a spoon, then add inner custard batter into the center of each outer shell before the coconut pancakes are done cooking.
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Pour the inner custard gently right into the center so it does not overflow the outer shell edges.
Sprinkle traditional toppings like chopped spring onion, steamed corn, and steamed taro onto the center of each pancake.
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Do not overload each pancake with toppings, or the center will fail to set properly.
Lift the glass lid carefully away from your face to avoid escaping steam burns.
Cover the pan with a round lid and cook for about 5 to 7 minutes until the edge of the pudding turns slightly brown and crisp.
local_fire_departmentmedium heat, 5 to 7 minutesWatch out
Watch the heat carefully
if the pan is too hot, the bottoms will burn before the centers set
Remove the kanom krok from the pan molds using a small metal spoon and transfer them onto a wire cooling rack.
local_fire_departmentmedium heatWatch out
Use a specialized thin metal spoon to lift the pancakes out gently so the delicate crispy shell does not break.
Serve the kanom krok in pairs of two on a banana leaf boat and eat immediately.
Watch out
Serve and eat immediately while hot so the outer shell remains crispy.
