Thai · PANTRYHOP RECIPE
Khanom Krok (Thai Coconut-Rice Pancakes)
40 minutes · 4 servings · vegetarian
A beloved Thai street snack usually cooked in a special griddle; this version works in a mini skillet or mold.
Ingredients
Check you have the quantities below.
- 1/2 cup rice flour
- 1 cup coconut milk
- 1/2 cup water
- 2 tbsp sugar
- 1/4 tsp salt
- 2 tbsp spring onions, finely sliced
- 1/3 cup sweet corn kernels
- 1 tsp neutral oil
Let’s make it
- Whisk rice flour, coconut milk, water, sugar, and salt into a smooth batter.
- Heat a lightly oiled nonstick pan or mini pancake mold over medium heat.
- Pour in small spoonfuls of batter, add a few corn kernels and spring onions, and cover until set and lightly browned underneath, 6-8 minutes.
- Lift out carefully and serve warm.
These mini bites are easy for kids to pick up once they cool slightly.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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