Khanom krok cooking in a dimpled cast-iron pan, each hollow topped with spring onion

ปานกลาง

ขนมครก

Name: ขนมครก
Total time: 50 min
Yield: 6
Cuisine: Thai
Ingredients: 200 g Rice flour; 60 g Cooked rice; 500 ml Coconut milk for the batter; 1 tsp Salt; 2 tbsp Sugar for the batter; 250 ml Coconut cream for the topping; 3 tbsp Sugar for the topping; 1 tbsp Rice flour for the topping; 2 stalks Spring onion, sliced very thin; 2 tbsp Oil for the pan

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.

แหล่งที่มา

สูตรโดย Bangkok street stalls · 🏺 ดั้งเดิม · 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.

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ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ

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วิธีทำ

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.

💡 เคล็ดลับ

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.