01
PreparationCut 2 pieces of spring onion into small pieces.
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Watch out
Keep fingers curled away from the blade to avoid cuts.
Ingredients:spring onion
Tools:knife
0:00 / 7:50
Classic Thai Coconut Pancakes (Kanom Krok)
groups4 servingsspeedMediumcountertopsPrep: 120 minsskilletCook: 30 minsscheduleTotal: 150 minsoutdoor_grillPan-fried
Allergens:warningSoy
Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
skilletInstruction
12 Steps Total
schedulePrepare in advance
- circleBatter needs to rest for 30 minutes in advance.30min
00:01:06
02
PreparationCut 1 piece of taro into small cubes.
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Watch out
Taro is hard, use a sharp knife and steady the taro to prevent slipping.
Ingredients:taro
Tools:knife
03
PreparationSlice 2 pieces of sweet corn kernels off the core.
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Watch out
Hold the corn cob firmly and slice downwards away from your hand.
Ingredients:sweet corn
Tools:knife
04
Active CookingwarningStay safe
Use oven mitts when handling the hot steamer lid to avoid steam burns.
Steam the taro cubes and corn kernels for about 20 minutes until tender.
local_fire_departmentmedium heat, about 20 minuteslightbulb
Watch out
Ensure the steamer has enough water, otherwise it will dry out and burn.
Ingredients:tarosweet corn
Tools:Steamer
05
Active CookingCombine 240g rice flour, 375ml coconut milk, 350ml limestone water, 50g palm sugar, and 0.5 tsp salt in a bowl. Mix until smooth and let sit for 30 minutes.
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Watch out
Ensure palm sugar is fully dissolved, otherwise the batter will have uneven sweetness.
Ingredients:white rice flour (240 g)Coconut milk (375 ml)limestone water (350 ml)palm sugar (50 g)Salt (0.5 tsp)
Tools:mixing bowl
06
Active CookingCombine 250ml coconut milk, 15g granulated sugar, 0.25 tsp salt, and 20g rice flour in a bowl. Whisk until smooth with no lumps.
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Watch out
Whisk thoroughly to remove all lumps, otherwise the custard will have an uneven texture.
Ingredients:Coconut milk (250 ml)granulated sugar (15 g)Salt (0.25 tsp)white rice flour (20 g)
Tools:Whisk
07
Active CookingHeat the pan over medium heat and grease with 1 tbsp coconut oil. Wipe off excess oil.
local_fire_departmentmedium heatlightbulb
Watch out
Do not overheat the pan, or the batter will burn before it sets.
Ingredients:coconut oil (1 tbsp)
Tools:kanom krok pan
08
Active CookingStir the outer batter and pour 1 tbsp (3/4 full) into each pan hole.
local_fire_departmentmedium heatlightbulb
Watch out
Stir the batter before each pour to prevent the flour from settling at the bottom.
Ingredients:white rice flour
Tools:Spoon
09
Active CookingStir the inner batter and pour into the center of each shell.
local_fire_departmentmedium heatlightbulb
Watch out
Add the inner batter quickly to ensure even cooking.
Ingredients:Coconut milk
Tools:Spoon
10
Active CookingSprinkle spring onion, corn, and taro on top of the pancakes.
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Watch out
Do not overload with toppings, or the pancakes will not cook through properly.
Ingredients:spring onionsweet corntaro
11
Active CookingCover with a lid and cook for 5 to 7 minutes until the edges turn slightly brown.
local_fire_departmentmedium heat, about 6 minuteslightbulb
Watch out
Watch the heat closely
if the edges brown too fast, lower the heat to prevent burning
Tools:lid
12
Active CookingRemove the pancakes with a small metal spoon and serve in pairs immediately.
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Watch out
Serve immediately while the shell is crispy, as it will soften quickly.
Tools:metal spoon
groceryAll Ingredients
white rice flour240 g
Coconut milk625 ml
limestone water350 ml
palm sugar50 g
Salt1 tsp
granulated sugar15 g
spring onion2 piece
sweet corn2 piece
taro1 piece
coconut oil1 tbsp
blenderAll Tools Needed
knifeSteamermixing bowlWhiskkanom krok panSpoonlidmetal spoon
