Thai Coconut Pancakes (Khanom Krok)
Ingredients
- 150 gRice flour
- 20 gTapioca or Japanese pearls
- 50 gThai or basmati rice (cooked)
- 400 mlCoconut milk
- 60 gpalm sugar (finely chopped)
- 1 pinchGray sea salt
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 2 tbspPeanut oil
- 100 mlLimestone water
Method
A super-crispy crust holding a hot, almost liquid and intensely creamy center. The scent of warm coconut milk escapes the moment you bite into these golden little spheres.
- 1
In a blender, place the cooked Thai rice with 100ml of coconut milk. Blend until you get a smooth cream, without any grains. In a mixing bowl, combine the rice flour, tapioca, and palm sugar. Gradually pour in the rice/coconut mixture, the lime water, and the rest of the coconut milk while whisking. The batter should be fluid and lump-free.
- 2
Heat a dimpled pan (or a blini pan) over medium heat. Grease each indentation with peanut oil using a brush. The pan must be very hot: the oil should shimmer but not smoke.
- 3
Pour the batter into the indentations three-quarters full. Add a pinch of chopped green onions on each pancake. Cover with a lid. Cook for about 5 minutes. The edges should turn brown and pull away from the sides on their own, while the center remains wobbly and creamy.
Frequently asked questions
How do you get this dish right?
- Don't overfill the molds; the batter needs room to bubble at the edges to create the crust.
- Always use a lid so the steam cooks the top of the pancake while keeping the center liquid.
How long does this dish keep?
Consume immediately straight from the pan. They lose their crispness as they cool.
