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Prep Time15 Mins
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Cook Time15 Mins
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Serving4
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These delightful Thai pancakes, known as Khanom Krok, are a popular snack made from rice flour and coconut milk. With a crispy exterior and a soft, creamy interior, they make for a delicious treat or dessert!
Ingredients
Directions
In a mixing bowl, combine the rice flour, sugar, and salt. Mix well to evenly distribute the dry ingredients.
Add the coconut milk and water to the dry mixture, and stir until smooth. Let the batter rest for about 15 minutes.
Prepare your steamer. Fill the bottom pot with water and bring it to a boil. If you have a traditional Khanom Krok mold, lightly grease it with oil.
Pour a spoonful of the batter into each mold, filling them about halfway. You can also add a sprinkle of chopped green onions on top if desired.
Cover the steamer and cook for about 10 minutes, or until the edges are golden brown and the center is set. The pancakes should puff up nicely.
Using a fork, carefully remove the pancakes from the mold and place them on a serving platter.
Conclusion
Tips:Serve these pancakes warm, drizzled with sweetened coconut sauce or topped with additional fresh ingredients like mango or shredded coconut.These pancakes are best enjoyed immediately, but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a steamer or microwave before serving.Enjoy your authentic Thai rice pancakes as a delightful snack or dessert!
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