Khanom khrok

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Khanom khrok: small coconut hotcakes. They are made on a special cast-iron pan with indentations and two halves are eventually stuck to one another to form the finished mini-pancake. They can have different fillings or additives: sometimes sweet, sometimes savoury such as chives giving the sweet khanom khrok a surprising taste sensation.

Khanom khrok or coconut-rice pancakes (Thai: ขนมครก, pronounced [kʰā.nǒm kʰrók]) is a traditional Thai dessert.[1] They are prepared by mixing rice flour, sugar, and coconut milk to form a dough. Usually, khanom khrok is composed of two batters, one salty and one sweet, both of which are cooked in a heating mantle–a hot indented frying pan. After heating, khanom khrok will be picked out of the mantle and the two half-circular doughs formed into a circular shape.

Khanom khrok is fragrant, sweet and the texture is also smooth from the coconut milk. It can also be found in Bangladesh, Myanmar, Laos and there is something similar in Indonesia. Indonesian people call it serabi.

Overview[edit]

Ingredients typically include coconut milk and rice flour.[2] Additional ingredients may include sugar, tapioca or arrowroot flour, white rice, shredded coconut, peanut or corn oil, green onions, corn, taro, pandan essence and cilantro. The mixture is poured within the dimples on a hot heating mantle.[2]

See also[edit]

References[edit]

  1. ^ CHAROENKIATPAKUL, WICHAN (18 August 2018). "Nuts about coconuts". Bangkok Post. Retrieved 18 August 2018.
  2. ^ a b Thailand - Joe Cummings. p. 251.