Little Moons Khanom Krok
Bite-sized coconut pancakes with a crispy, caramelized shell and a molten, custardy coconut cream center, cooked in a special dimpled cast iron pan. Topped with sweet corn, green onions, or shredded coconut, these half-moon treats are the most charming Thai street breakfast you will ever taste.
Ingredients
- 1 cup rice flour
- 1/4 cup tapioca starch
- 1 cup coconut milk
- 1/2 cup water
+ 10 more ingredients
Instructions
Make the base batter by whisking rice flour, tapioca starch, coconut milk, water, sugar, and salt until completely smooth. Let it rest for 15 minutes.
Make the topping cream by stirring together the thick coconut cream, 2 tablespoons rice flour, and a pinch of salt until smooth. Set aside.
Heat a khanom krok pan (aebleskiver pan) over medium heat and brush each well generously with oil.
Fill each well about three-quarters full with the base batter. Let it cook for 2-3 minutes until the edges begin to set and turn golden.
Add a small spoonful of the coconut cream topping to the center of each pancake. Immediately add your choice of toppings: corn, green onion, coconut, or taro.
Cover the pan with a lid and cook for another 3-4 minutes until the tops are just set but still creamy and the bottoms are crisp and golden.
Use a skewer or small spoon to carefully pop the pancakes out of the wells. Press two halves together to form the traditional half-moon shape.
Serve warm, arranged on a plate with a mix of sweet and savory toppings.
Nutrition Estimate
Per serving • Estimated by Blinner AI