Thai Coconut Custard Pancakes (Khanom Khrok)
- Takoyaki pan
For the shell
For the custard filling
Make the shell batter
- Place all the ingredients for the shell in a blender and pulse several times until no large pieces remain but the mixture is still a bit chunky. Transfer to a bowl, scraping off the sides of the blender pitcher.
Make the custard filling
- In a bowl, mix all the ingredients for the filling until smooth.
Cook the pancakes
- Heat a takoyaki pan on the stove top. Keep the temperature on medium.
- Pour a teaspoonful of the shell batter into each indentation. It is important to stir the batter before in the bowl each time you scoop out a teaspoonful to make sure that the solids do not settle at the bottom of the bowl.
- Pour a teaspoonful of the custard filling on top of the shall batter. Again, it is the better practice to stir the custard filling in the bowl each time you take a teaspoonful to prevent the rice flour from settling at the bottom.
- When the pancake is bubbly along the edges, add a pinch or two of your preferred topping.
- When the edges of the pancakes are browned, take a skewer to tilt each pancake one by one and, with your other hand, use a spoon to scoop out the pancake and move it to a cooling rack.
Serve the Thai coconut custard pancakes
- These pancakes are best while hot. But be careful because the custard can scorch your mouth. So, wait a minute or so after they are removed from the pan before popping them into your mouth.
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