Khanom Krok
ขนมครก
Khanom Krok
Small coconut-rice pancakes with crisp edges, creamy centres and classic savoury or sweet toppings.
Adjust this recipe for your kitchen
Scale portions, convert measurements, change the heat, estimate cost and plan the cooking order.
Adjusted ingredients
Estimated shopping cost
—Editable guide price based on the regional table in WordPress. It is not a live retailer quote.
Cooking timeline
Equipment alternatives
Standard pan: Wok or Large frying pan or Heavy saucepan
Measurement converter
Use your leftovers tomorrow
Complete the meal
Cook this recipe with confidence
About this dish
Small coconut-rice pancakes with crisp edges, creamy centres and classic savoury or sweet toppings.
Nutrition per serving
Nutrition values are estimates per serving and may vary with brands, portions and substitutions.
Pantry check
Log in to compare this recipe with your saved pantry.
Ingredients
-
180 g rice flour
-
40 g cooked jasmine rice
-
500 ml coconut milkdivided
-
80 g sugar
-
1/2 tsp salt
-
2 tbsp spring onionfinely sliced, optional
-
3 tbsp Sweetcornoptional topping
Prepare and measure all ingredients before cooking. Thai dishes often come together quickly once the heat is on.
Method
-
1
Blend the base
Blend rice flour, cooked rice, half the coconut milk, a little sugar and salt until smooth.
-
2
Make the topping
Mix remaining coconut milk with sugar and salt.
-
3
Cook the shells
Oil the hot pan lightly and fill each well with the rice batter.
-
4
Top and finish
Add coconut topping and optional garnish; cover until set with crisp edges, then lift out carefully.
What it tastes like
Coconut-rich, lightly sweet and salty with crisp edges and a soft creamy middle.
Make it milder
Reduce fresh chillies and chilli paste, remove chilli seeds, and serve extra chilli separately at the table.
Ingredient substitutions
Use locally available equivalents while preserving the balance of salty, sweet, sour, spicy and aromatic flavours.
Vegetarian alternative
This recipe is already vegetarian; confirm that the pan is not greased with animal fat.
Common mistakes
Avoid overcrowding the pan, under-seasoning the final dish, or cooking delicate herbs for too long. Taste and adjust before serving.
Serving the dish
Serve at the temperature suggested, with steamed jasmine rice, noodles or the traditional accompaniment where appropriate.
Use the fresh herbs, lime, chilli or crisp aromatics listed in the recipe just before serving.
Community cooking notes
Share how it went, any substitutions you made, and whether you would cook it again.
Recipe comments use your JLIT username. Anonymous comments are not accepted.
Log in or registerCooking times and ingredient quantities are approximate. Ensure meat, seafood and eggs are thoroughly cooked, follow safe food-handling guidance, and adjust ingredients for allergies or dietary requirements.
Try another Thai recipe
Add this recipe to your plan
Khanom Krok
Khanom Krok
Adjust the servings, tick items off as you shop, then copy or print the list.
No cooking notes yet. Be the first to share how this recipe turned out.