Photograph of the finished Khanom krok

Thailand · Bánh dừa nướng Thái

Khanom krok

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 180 g
  • Photograph of Coconut milk Coconut milk 480 ml
  • Photograph of Sugar Sugar 72 g
  • Photograph of Salt Salt 4 g
  • Photograph of Spring onion Spring onion 20 g
  • Photograph of Sweet corn Sweet corn 80 g
  • Photograph of Tapioca starch Tapioca starch 32 g
  • Photograph of Oil Oil 32 ml

Method

  1. 1 Mix the rice flour with the tapioca flour, half of the coconut milk, and a pinch of salt, then let the dough rest for 20 minutes.
  2. 2 Mix the remaining coconut milk with the sugar, stirring until completely dissolved.
  3. 3 Heat the mini pancake mold over medium heat, then grease each hole in the mold with oil.
  4. 4 Pour the batter into the mold, filling it two-thirds full. Cover and bake for 3 minutes until the crust sets.
  5. 5 Pour the sweet filling over the top, sprinkle with chopped scallions or sweet corn, then cover and let it simmer for another 4 minutes.
  6. 6 Use a small spoon to remove the pancake, then press the two halves together and eat while hot.

With an appliance

  • Oven 43 min

    Replace steps 3-5: Preheat muffin tin on the middle rack of the oven at 220°C for 5 minutes, pour in two layers of batter, and bake for 9 minutes, rotating the tray after 5 minutes; this method makes more muffins at once, but the bottom will be less crispy than with a cast iron tin.

Start cooking