Ingredients with Measurements:
- 1 cup glutinous rice
- 1/2 cup coconut milk
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 cup mung beans
- 1/2 cup water
- 1/2 cup curry paste
- 1/2 cup coconut cream
- 1/4 cup vegetable oil
Special equipment needed:
- Kanom Krok pan (a special pan with small round indentations)
Step-by-step instructions:
a. Rinse the glutinous rice and soak it in water for at least 4 hours.
b. Drain the rice and mix it with coconut milk, sugar, and salt. Blend the mixture until smooth.
c. In a separate bowl, soak the mung beans in water for 2 hours. Drain and blend them with 1/2 cup of water until smooth.
d. Mix the mung bean mixture with the rice mixture.
e. Heat the Kanom Krok pan over medium heat and brush each indentation with vegetable oil.
f. Pour the batter into each indentation and cook until the bottom is golden brown.
g. Flip the pancakes and cook until the other side is golden brown.
h. Remove the pancakes from the pan and set them aside.
i. In a separate pan, heat the curry paste and coconut cream until it simmers.
j. Serve the pancakes with the curry sauce on top.
- Time:
Preparation time: 6 hours (including soaking time)
- Cooking time: 30 minutes
5. Temperature:
- Medium heat for cooking the pancakes
- Simmer for heating the curry sauce
Serving size:
- Makes about 20 pancakes
Nutritional information:
- Calories per serving: 150
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g
Substitutions for ingredients:
- Regular rice can be used instead of glutinous rice, but the texture will be different.
- Brown sugar or honey can be used instead of sugar.
- Red or green curry paste can be used instead of yellow curry paste.
Variations:
- Add shredded coconut to the batter for extra coconut flavor.
- Use different types of beans or lentils instead of mung beans.
- Add vegetables or meat to the curry sauce for a more filling meal.
Tips and tricks:
- Make sure to brush the Kanom Krok pan with oil before pouring in the batter to prevent sticking.
- Flip the pancakes carefully to avoid breaking them.
- Adjust the amount of curry paste to your desired level of spiciness.
Storage instructions:
- Store the leftover pancakes and curry sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pancakes in the microwave or on a pan until warm.
- Reheat the curry sauce on the stove over low heat until warm.
Presentation ideas:
- Arrange the pancakes on a plate and pour the curry sauce on top.
- Garnish with fresh herbs or chopped nuts.
Garnishes:
- Fresh cilantro or basil
- Chopped peanuts or cashews
- Sliced green onions
Pairings:
- Thai iced tea or coffee
- Fresh fruit, such as mango or pineapple
Suggested side dishes:
- Steamed vegetables, such as broccoli or bok choy
- Jasmine rice
Troubleshooting advice:
- If the pancakes are sticking to the pan, add more oil to the indentations.
- If the batter is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the pancakes and curry sauce thoroughly to avoid foodborne illness.
Food history:
- Kanom Khrok is a traditional Thai snack that is commonly sold by street vendors.
Flavor profiles:
- Sweet and savory pancakes with a creamy and spicy curry sauce.
Serving suggestions:
- Serve as an appetizer or a light meal.
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Region: Thai