Khanom Krok

Khanom krok are bite-size coconut-rice cakes with delicate crisp edges and a soft, almost custardy middle. This quick vegan version delivers the classic sweet-salty balance and gentle aroma of coconut, finished with fresh spring onion for a savoury lift.

Nutrition · per serving

364kcal

4.5gProtein

38.8gCarbs

21.8gFat

1.3gFiber

2 servings

Ingredients

7 items

Batter

rice flour100 g

coconut milk300 ml

water80 ml

sugar30 g

salt1/4 tsp

Topping and pan

spring onion, finely sliced2 tbsp

neutral oil1 tbsp

Tips

•If you do not have a traditional khanom krok pan, a takoyaki pan works well; a standard frying pan will not give the classic shape or custardy centre.
•Keep the heat moderate. Too hot, and the bottoms burn before the tops set; too low, and the cakes steam instead of crisping.
•For a slightly richer result closer to street-style versions, use full-fat coconut milk.
•Common Thai toppings also include sweet corn or taro, but spring onion is a classic and simple choice for a beginner version.

Steps

1
In a bowl, whisk the rice flour, coconut milk, water, sugar, and salt until completely smooth and lump-free. The batter should be fluid like thin cream; if it seems very thick, whisk a little more water in, 1 teaspoon at a time. Let it stand for 5 minutes so the flour hydrates evenly.
100 g rice flour300 ml coconut milk80 ml water30 g sugar1/4 tsp salt
2
Meanwhile, finely slice the spring onion and heat a khanom krok pan or takoyaki-style pan over medium heat. When the pan is hot, brush each well lightly with neutral oil. Proper preheating is important: a drop of batter should sizzle gently on contact.
2 tbsp spring onion, finely sliced1 tbsp neutral oil
3
Stir the batter once, then fill each well almost to the top. Cook over medium to medium-low heat for 2 to 3 minutes, until the edges begin to set and turn lightly golden while the centres are still soft.
100 g rice flour300 ml coconut milk80 ml water30 g sugar1/4 tsp salt
4
Sprinkle a little sliced spring onion over each cake. Continue cooking for 3 to 4 minutes more, adjusting the heat so the bottoms crisp without burning. The cakes are ready when the tops look just set, the edges are crisp, and the centres remain tender and custardy.
2 tbsp spring onion, finely sliced
5
Use a small skewer or spoon to gently loosen and lift the cakes out. Serve immediately while hot and crisp; khanom krok lose their best texture as they sit.

Origin & History

Khanom krok is a traditional Thai street snack made in a special dimpled pan, with roots in central Thailand. The cakes are known for their contrast of crisp shell and soft coconut centre, and they are commonly sold fresh from roadside stalls and markets. Variations with toppings such as spring onion, corn, or taro are widely enjoyed.

thai vegan coconut rice-flour street-food griddle beginner

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Steps

In a bowl, whisk the rice flour, coconut milk, water, sugar, and salt until completely smooth and lump-free. The batter should be fluid like thin cream; if it seems very thick, whisk a little more water in, 1 teaspoon at a time. Let it stand for 5 minutes so the flour hydrates evenly.

100 g rice flour300 ml coconut milk80 ml water30 g sugar1/4 tsp salt

Meanwhile, finely slice the spring onion and heat a khanom krok pan or takoyaki-style pan over medium heat. When the pan is hot, brush each well lightly with neutral oil. Proper preheating is important: a drop of batter should sizzle gently on contact.

2 tbsp spring onion, finely sliced1 tbsp neutral oil

Stir the batter once, then fill each well almost to the top. Cook over medium to medium-low heat for 2 to 3 minutes, until the edges begin to set and turn lightly golden while the centres are still soft.

100 g rice flour300 ml coconut milk80 ml water30 g sugar1/4 tsp salt

Sprinkle a little sliced spring onion over each cake. Continue cooking for 3 to 4 minutes more, adjusting the heat so the bottoms crisp without burning. The cakes are ready when the tops look just set, the edges are crisp, and the centres remain tender and custardy.

2 tbsp spring onion, finely sliced

Use a small skewer or spoon to gently loosen and lift the cakes out. Serve immediately while hot and crisp; khanom krok lose their best texture as they sit.

Origin & History