Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Khanom Krok
Crispy-edged coconut milk pancakes poured into dimpled cast-iron molds — creamy in the center, golden below, and fragrant with fresh coconut and a whisper of pandan.
Contains common allergens
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Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
7 steps- 1
Whisk together the rice flour, tapioca flour, sugar, and salt, then gradually whisk in the thinner coconut milk until you have a smooth, pourable batter free of lumps. Let it rest 20 to 30 minutes.
- 2
Stir the grated coconut meat into the batter for texture, then whisk the reserved thick coconut milk with a pinch of salt separately to use as a topping cream.
- 3
Heat the khanom krok cast-iron mold over medium heat until very hot, then wipe each dimple lightly with oil.
- 4
Pour the batter into each dimple, filling about three-quarters full, and let cook undisturbed for 2 to 3 minutes until the edges turn golden and crisp and small holes form on the surface.
- 5
Spoon a small pool of the salted coconut cream on top of each pancake, scattering with scallion or corn if using, then cover the mold with a lid or tray for another minute to set the cream.
- 6
Reduce the heat slightly toward the end so the bottoms turn deep golden and crisp without scorching while the centers stay soft and custardy.
- 7
Use a thin spatula or bamboo skewer to gently pry two halves together into a taco-like shape, or lift them out singly, and serve warm straight from the mold.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving245
Calories
3 g
Protein
29 g
Carbs
15 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Khanom krok is a Thai street-food snack cooked in a distinctive cast-iron pan with rounded, dimpled molds, a design that shapes the batter into small half-sphere cakes rather than a flat pancake. The technique produces two different textures in a single bite: a crisp, browned bottom against a soft, custardy center.
Listahan note
This version pours a plain rice-and-coconut batter as the base layer, then adds a second, thinner coconut cream layer partway through cooking, which is what creates the dish's characteristic two-toned, custardy top over a crisped bottom.
Technique cues
- The dimpled cast-iron pan needs to be properly heated before the batter goes in, since a cool pan won't set the bottom into the crisp shell the dish depends on.
- Pouring the batter to fill each dimple most of the way, but not fully, leaves room for the topping layer that gives the cakes their contrast of textures.
- Cooking until the edges turn deeply golden and crisp is the visual cue that the bottom has set enough to release cleanly from the mold.
- Adding corn or scallions as a topping partway through cooking, rather than mixing them into the batter, keeps them visible and slightly crisp rather than buried and soft.
Kitchen flow
- Parallel prep
- While Khanom Krok is in the oven, measure out any garnish or topping — like the sweet corn kernels or — so it's ready the moment the bake finishes cooling. Everything else is quick — the cook is the one step that takes real time.
- Make-ahead
- Khanom Krok's dough or batter (built around sweet corn kernels or) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest. The cook step is what sets the pace here.
- Leftover move
- Leftover Khanom Krok freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the sweet corn kernels or. Everything else is quick — the cook is the one step that takes real time.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Khanom Krok right away — sugar and butter residue hardens fast once it cools. This one leans on the sweet corn kernels or. The cook step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Rice flour
Structural base
Purpose: Rice flour defines the shape and texture of the dish.
Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
coconut milk
Richness and texture
Purpose: coconut milk rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
sugar
Sweetness and aroma
Purpose: sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
corn/scallions
Aromatic base
Purpose: corn/scallions creates the savory foundation before stronger ingredients are added.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Use a thin offset spatula or a bamboo skewer to loosen each cake from its mold rather than a fork, which can tear the soft custardy center.
- Serve immediately, warm from the pan — the contrast between the crisp shell and soft center is strongest right off the heat and fades as they cool.
- A well-seasoned pan releases the cakes far more easily than a new one, so this is a dish that gets easier with a well-used pan.
Ingredient swaps
- Gluten-free direction
- Replace the rice flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the sweet corn kernels or.
- Dairy-free direction
- Swap the coconut milk for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the sweet corn kernels or.
- Nut-aware direction
- Omit the nuts here; a seed garnish keeps the texture without the tree-nut or peanut concern. This one leans on the sweet corn kernels or.
- Lower-sodium direction
- Salt in stages instead of all at once, tasting as you go — you'll likely need less than the full amount. This one leans on the sweet corn kernels or.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
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