Khanom Krok

Ingredients

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

Nutrition per serving

Notes

• •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.

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