Thaivegetariangluten-freevia groq
Thai-Style Khanom Krok
A traditional Thai coconut and rice pancake dessert, crispy on the outside and fluffy on the inside.
⏱35 min🍽8 servings📊medium
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Ingredients
- ●1 cup khanom krok battermade with rice flour, coconut milk, and sugar
- ●1/2 cup coconut milkfull-fat canned coconut milk
- ●1/4 cup grated coconutfreshly grated
- ●2 tbsp sugargranulated sugar
- ●1 tsp yeastactive dry yeast
- ●1 cup rice flourgluten-free
- ●1/4 tsp saltkosher salt
- ●1/4 cup tender coconut waterfor brushing
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Instructions
- 1
1. In a large mixing bowl, combine khanom krok batter, coconut milk, and sugar.
- 2
2. Add yeast, rice flour, and salt. Mix until well combined.
- 3
3. Cover the bowl with plastic wrap and let the mixture rest for 30 minutes.
- 4
4. Heat a non-stick pan or a cast-iron skillet over medium heat.
- 5
5. Brush the pan with tender coconut water.
- 6
6. Using a 1/4 cup measuring cup, scoop the batter into the pan.
- 7
7. Cook the pancake for 2-3 minutes on each side, until golden brown and crispy.
- 8
8. Serve warm with a drizzle of coconut milk and a sprinkle of grated coconut.