Ingredients with Measurements:
- 2 cups of sticky rice flour
- 1 cup of coconut milk
- 1/2 cup of water
- 1/4 cup of sugar
- 1/4 tsp of salt
- 1/4 cup of shredded coconut
- Vegetable oil for greasing
Special equipment needed:
- Kanom Krok pan (a special pan with small round molds)
Step-by-step instructions:
1. In a mixing bowl, combine sticky rice flour, coconut milk, water, sugar, and salt. Mix well until the batter is smooth.
2. Add shredded coconut to the batter and mix well.
3. Heat the Kanom Krok pan over medium heat. Grease each mold with vegetable oil.
4. Pour the batter into each mold until it's about 3/4 full.
5. Cover the pan with a lid and let it cook for about 2-3 minutes or until the bottom of the pancake is golden brown.
6. Use a skewer or a small spoon to flip the pancake over and cook the other side for another 2-3 minutes or until it's golden brown.
7. Repeat the process until all the batter is used up.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat
Serving size:
- Makes about 20-24 small pancakes
Nutritional information:
- Calories: 86 per pancake
- Fat: 3g
- Carbohydrates: 14g
- Protein: 1g
- Fiber: 1g
- Sugar: 4g
Substitutions for ingredients:
- You can substitute shredded coconut with corn kernels or scallions for a savory version.
Variations:
- You can add pandan leaves extract to the batter for a fragrant and green color.
- You can add chopped taro or sweet potato to the batter for a different texture and flavor.
Tips and tricks:
- Make sure to grease the pan well to prevent the pancake from sticking.
- Use a skewer or a small spoon to flip the pancake over gently to avoid breaking it.
- You can add more sugar if you prefer a sweeter pancake.
Storage instructions:
- You can store leftover pancakes in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- You can reheat the pancakes in the microwave or in a pan over low heat until they're warm.
Presentation ideas:
- Serve the pancakes on a plate with a sprinkle of shredded coconut on top.
Garnishes:
- Shredded coconut, chopped scallions, or chopped cilantro.
Pairings:
- Thai iced tea or coffee.
Suggested side dishes:
- Fresh fruit or a side salad.
Troubleshooting advice:
- If the pancake sticks to the pan, add more oil to the mold before pouring the batter.
Food safety advice:
- Make sure to cook the pancake thoroughly to avoid any foodborne illnesses.
Food history:
- Kanom Khrok is a traditional Thai dessert that's usually sold by street vendors. It's made with rice flour and coconut milk and can be sweet or savory.
Flavor profiles:
- Sweet, coconutty, and slightly chewy.
Serving suggestions:
- Serve the pancakes as a snack or as a dessert.
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Region: Thai