Thai Coconut Cake (Khanom Krok)
Crispy outside, creamy inside coconut rice cakes cooked in a dimpled cast iron pan. Covering the pan while the cakes cook is what traps enough heat and steam for the centres to stay creamy while the edges crisp against the hot metal underneath.
Ingredients
Instructions
Mix rice flour, glutinous rice flour, coconut milk, water, salt and 2 tbsp sugar — thin batter.
Mix coconut cream with 2 tbsp sugar.
Heat khanom krok pan (or a takoyaki pan), oil each dimple.
Fill three quarters with batter. Add a little coconut cream topping.
Add spring onion or corn if desired. Cover and cook 3–4 minutes until edges are crisp and centre is creamy.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.