Khanom Krok

Khanom krok is a coconut dessert that’s been described in many ways – as a coconut custard, pudding, pancake, hotcake, cupcake, and so on. Basically, khanom krok are little half moon shaped cups made of a thin, crispy outer layer with a super soft inner coconut layer.

Khanom krok is made with two separate batters, a thinner one that forms the crispy outer shell and a thicker one that forms the inner coconut custard.  In Thailand, it’s apparently common to use limestone paste to achieve the desired level of crispiness in the outer layer.  I started with this, trying to be as authentic as possible, but just couldn’t get it to taste right.  Then I tried baking soda and finally ended up using club soda, which worked like a charm.

The other secret to making these desserts has to do with the pan itself.  It’s crucial that you start with a well-seasoned khanom krok pan and heat a drop of oil in each well before adding your batter.  Once you add the outer batter to each well, you lift the pan off the stove and swirl it so that the batter coats the entire well as shown here.  Then you add the inner batter to fill the well.

Outer Layer Ingredients:

1/2 cup rice flour

1/2 cup coconut milk

2 Tablespoons cooked jasmine rice

1/4 cup finely grated unsweetened coconut

8 Tablespoons club soda

1 Tablespoon sugar

1/4 teaspoon salt

Inner Layer Ingredients:

1 cup coconut cream

4 Tablespoons sugar

2 Tablespoons rice flour

1/4 teaspoon salt

green onion, corn, taro, or pumpkin for toppings

Instructions

Make the inner layer by combining all of the ingredients and mixing until smooth.Next make the outer layer. Mix all ingredients except the cooked jasmine rice, coconut flakes, and 2 tablespoons of the club soda. Pound or blend the rice and coconut flakes with the 2 tablespoons of club soda until they form a fine paste and then incorporate into the rest of the ingredients you just mixed.

Heat your seasoned khanom krok pan over medium heat. If you're not able to find a khanom krok pan, an Ebelskiver pan apparently works just as well.

Add a drop of canola oil (~1/8 teaspoon) to each well and let it get hot. It should be hot enough that when you add the batter it sizzles.Add 1 tablespoon of the outer layer to each well and then lift the pan (using a pan holder - it's hot!) and swirl it until the batter forms a thin layer around the entire well.

Add 1 tablespoon of the inner layer to each well to fill it. If you want to add toppings, add them at this point. Then, cover the pan with a top and let it steam for about 5-6 minutes until the bottom layer is golden brown and the top layer is fairly solid.Using a butter knife, gently lift each custard from the pan. Serve the khanom krok in pairs of two.