Beginner
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditional
30 min3420 kcal
Dairy-free🌶️🌶️
Khanom Krok
Coconut-rice pancakes cooked in a dimpled cast-iron pan — a savoury rice batter poured first, a sweet coconut cream on top, then two halves folded together so each one is crisp outside and molten in the middle.
Source
Recipe by Bangkok street stalls · 🏺 Traditional · Street and shophouse cooking of Bangkok, much of it shaped by Chinese-Thai families
Thailand · the dimpled pan — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a traditional Thai dessert of coconut-rice pancakes, made by mixing rice flour, sugar and coconut milk. Quantities, the cooked-rice trick and the cover-the-pan instruction are this book's own.
Watch it being made · 3 videos
⏱ 50 min🍽 6 servings🔥 190 kcal🇹🇭 Thailand
VegetarianHalalGluten-freeDairy-free
Steps
Blend the rice flour, cooked rice, batter coconut milk, salt and sugar until completely smooth. Rest 20 minutes.
Mix the topping cream with its sugar and rice flour.
Heat a khanom krok or takoyaki pan over medium heat and brush every hollow with oil.
Fill each hollow two-thirds with the batter and cook 2 minutes until the edges set and lift.
Spoon the sweet cream on top, scatter spring onion, cover and cook 3 minutes more.
💡 Cover it. The top sets by steam, not by heat from below — uncovered you get a crisp base and a raw, runny top.
Lift each half out with a spoon and press two together, cream sides facing. Eat hot.
💡 Tips
- Sold from carts with the pan going constantly, in paper trays of six or twelve. They are worth nothing cold.
- A takoyaki pan is the same tool with a different name and works exactly as well.
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