Thai cuisine · Desserts & Sweets

Khanom Krok

Half-moon rice-flour cakes cooked in a dimpled pan, crisp outside and filled with salty coconut cream inside.

Ingredients · for 4 servings

• 150g rice flour
• 3 tbsp shredded coconut
• 550ml coconut milk
• 40g sugar
• 1 tsp salt
• 2 tbsp rice flour, for the cream
• 1 tbsp sugar, for the cream
• 2 scallions
• 3 tbsp oil

Instructions

1. Whisk the rice flour with the shredded coconut, sugar, 1/2 tsp salt and 350ml of the coconut milk until smooth and let the batter rest for 20 minutes so the flour can swell.
2. For the cream, whisk together the remaining 200ml coconut milk with the rice flour for the cream, the sugar for the cream and 1/2 tsp salt – it should taste distinctly salty.
3. Cut the scallions into very fine rings and set aside.
4. Preheat a dimpled pan (or a poffertjes or takoyaki pan) well over medium heat and brush each cavity with oil.
5. Fill the cavities two-thirds full with batter, cook for 3 minutes until the edges set, then top each with 1 tsp coconut cream and sprinkle with scallions.
6. Cover and cook for another 4–5 minutes, until the bottom is crisp and golden and the center is still creamy; lift the cakes out with a spoon and press two halves together.