Thaidairyvia groq
Khanom Krok
A traditional Thai coconut pancake dessert that's crispy on the outside and fluffy on the inside. Serve warm with a sprinkle of powdered sugar.
⏱30 min🍽12 servings📊medium
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Ingredients
- ●1 1/2 cups coconut milkfull-fat
- ●2 cups all-purpose flour
- ●1/2 cup fluffy rice flour
- ●1/2 cup nutty palm sugar
- ●1/2 cup khanom krok flour
- ●1/4 cup krok coconut oil
- ●2 large eggs
- ●1/4 tsp salt
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Instructions
- 1
Preheat a non-stick pan over medium heat.
- 2
In a large bowl, whisk together coconut milk, flour, rice flour, palm sugar, and khanom krok flour.
- 3
Add eggs and whisk until smooth.
- 4
Add krok coconut oil and salt, and whisk until combined.
- 5
Heat a small non-stick pan or khanom krok mold over medium heat.
- 6
Pour 1-2 tablespoons of the batter into the pan.
- 7
Cook for 2-3 minutes or until the edges start to curl and the surface is dry.
- 8
Flip and cook for another 1-2 minutes or until golden brown.
- 9
Serve warm with powdered sugar.