Thai Coconut Pancakes (Khanom Krok)

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 526
• Protein: 6 g
• Carbs: 61 g
• Fat: 28 g

Ingredients

• 150 g Rice flour
• 20 g Tapioca or Japanese pearls
• 50 g Thai or basmati rice ( cooked )
• 400 ml Coconut milk
• 60 g palm sugar ( finely chopped )
• 1 pinch Gray sea salt
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 2 tbsp Peanut oil
• 100 ml Limestone water

Instructions

1. Base preparation

   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. Heating and greasing

   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. Cooking and garnishing

   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.

Chef's tips

• 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.

Storage

Consume immediately straight from the pan. They lose their crispness as they cool.