Khanom khrok

Khanom Khrok, known as coconut-rice pancakes, is a beloved Thai dessert that seamlessly blends rice flour, sugar, and coconut milk into a delightful treat. This dish features two distinct batters—one sweet and one salty—that are cooked in a unique, indented frying pan known as a khrok pan. Once cooked, the half-circle pieces are paired to form complete, circular pancakes.

What sets Khanom Khrok apart is its fragrant aroma, balanced sweetness, and the smooth, creamy texture provided by the coconut milk. Similar versions of this dessert can be found in other countries, such as Bangladesh, Myanmar (where it's called mont lin maya), Laos, Cambodia, and Indonesia (where it's known as serabi).

To make Khanom Khrok, you'll need coconut milk, rice flour, and typically additional ingredients like sugar, tapioca or arrowroot flour, shredded coconut, green onions, corn, taro, and various herbs. The batter is poured into the dimples of the hot khrok pan, creating its distinctive shape and texture.

This dessert has been enjoyed in Thailand since the Ayutthaya period, when the cooking method using the khrok pan was first introduced. The traditional recipe involves soaking rice in water, finely grinding it with coconut milk, and mixing it with cooked rice, shredded coconut, and a pinch of salt. It's then topped with undiluted coconut milk before cooking.

In the Royal Thai version, you might find added toppings like corn, scallions, or shrimp, which add an extra layer of flavor and variety to this already delectable dish.