Thai Coconut Custard Pancakes (Khanom Khrok)
Recipe byThese tiny pancakes consist of three parts — the shell which is crisp and lightly chewy at the same time, the custard filling, and the topping which can be sweet corn, scallions or tiny cubes of cooked taro. In Chiang Mai, we tried the ones with corn and scallion toppings, they were lovely but, for me, it was the ones with scallion that made me gasp in appreciation — with total abandon, I must say.
Equipment
- Takoyaki pan
Ingredients
For the shell
- 50 grams cooked jasmine rice cooled
- 30 grams palm sugar
- 50 grams rice flour (not glutinous)
- ¼ cup thick coconut cream
- ¼ cup thin coconut milk
- ¼ cup grated mature coconut
- 1 pinch salt
For the custard filling
- 1 cup thick coconut cream
- 1 tablespoon palm sugar
- ¼ teaspoon salt
- 2 tablespoons rice flour (again, not glutinous)
For the toppings
- ¼ cup sweet corn kernels (canned is okay)
- ¼ cup finely sliced scallions
Instructions
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.
Notes
Based on a recipe from Hot Thai Kitchen.