Khanom krok are small coconut cakes that can be eaten plain or topped with green onions, taro, pumpkin, or sweet corn kernels. Best served warm, these are a popular street food in Thailand. The recipe was introduced to America by immigrants.
Recipe Servings: 6
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups coconut milk
- 3 cups and 2 Tbsp rice flour
- ⅔ cup sugar
- 2 cups water
- Pinch of salt
- Vegetable oil, as needed for greasing
Directions
- Combine coconut milk, rice flour, and sugar in a large bowl.
- Add the water and salt, whisking until smooth.
- Grease a khao nom kok (or aebelskiver) pan and set it over medium heat.
- Pour batter into pan, cover, and cook until cakes are crisp, about 5 minutes.
- Remove cakes from pan with an oiled metal spoon.
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