Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1 cup coconut milk
- 1/2 cup water
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup mung beans, soaked overnight and drained
- 1/2 cup shredded coconut
- Vegetable oil for frying
Special equipment needed:
- Kanom Khrok pan (a small, round pan with multiple wells)
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, coconut milk, water, sugar, and salt. Whisk until smooth.
2. Add mung beans and shredded coconut to the batter and mix well.
3. Heat the kanom khrok pan over medium heat. Add a few drops of vegetable oil in each well.
4. Pour the batter into each well, filling it up to 3/4 full.
5. Cook until the edges turn golden brown and the surface is set.
6. Use a small spatula to flip the pancake over and cook until the other side is golden brown.
7. Repeat until all the batter is used up.
8. Serve hot with a sprinkle of shredded coconut on top.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes about 24 pancakes
Nutritional information:
Calories per serving: 105
Fat: 4g
Carbohydrates: 16g
Protein: 2g
Sodium: 97mg
Sugar: 6g
Substitutions for ingredients:
- You can use regular rice flour instead of glutinous rice flour, but the texture will be different.
- If you don't have mung beans, you can use other types of beans or omit them altogether.
- You can use brown sugar instead of white sugar for a more caramel-like flavor.
Variations:
- You can add pandan extract or vanilla extract to the batter for extra flavor.
- You can use different types of beans or nuts for a different texture.
- You can make a savory version by omitting the sugar and adding chopped scallions or corn kernels to the batter.
Tips and tricks:
- Make sure the pan is hot before adding the batter to prevent sticking.
- Use a small spatula to flip the pancake over gently to avoid breaking it.
- If the batter is too thick, add a little more water or coconut milk to thin it out.
Storage instructions:
Store the leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a toaster oven or oven at 350°F for 5-10 minutes until heated through.
Presentation ideas:
Arrange the pancakes on a platter and sprinkle shredded coconut on top for a pretty presentation.
Garnishes:
Shredded coconut
Pairings:
Thai iced tea or coffee
Suggested side dishes:
Fresh fruit
Troubleshooting advice:
- If the pancake sticks to the pan, add more oil or use a non-stick pan.
- If the pancake is too thick, add more water or coconut milk to thin it out.
- If the pancake is too thin, add more flour to thicken it.
Food safety advice:
Make sure the mung beans are soaked overnight and drained before using to prevent any potential foodborne illness.
Food history:
Kanom Khrok is a traditional Thai dessert that originated in the Ayutthaya period. It is made with rice flour and coconut milk and is usually cooked in a special pan with multiple wells.
Flavor profiles:
Sweet, nutty, and coconutty
Serving suggestions:
Serve the pancakes as a dessert or snack.
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Region: Thai