Thai Coconut Pancakes (Kanom Krok)

 

Thai Coconut Pancakes (Kanom Krok) 

As seen on Inquiring Chef
Crispy on the bottom, creamy in the middle, and slightly sweet throughout, Thai Coconut Pancakes (kanom krok) are a favorite street food snack in Thailand. These bite-sized treats are easy to prepare at home - you just need a Danish-style Ebelskiver pan to get started. These are naturally gluten-free and dairy-free.

Course: Dessert, Snack

Cuisine: Thai

Keyword: coconut pancakes, dairy free, gluten free

 

Servings: 20 pancakes

Calories: 68kcal

 

Author: Jess Smith via Inquiring Chef

 

Cost: $6.00

Equipment

• Saucepan
• Blender
• Ebelskiver or Takoyaki pan
  
  

  Ingredients

  Inner Layer (Custard):

  • 1 15 oz can Coconut Milk (see note)
  • 2 tablespoon White Sugar
  • 1 tablespoon Rice Flour
  • 2 teaspoon Tapioca Flour

  Outer Layer (Shell):

  • 1 15 oz can Coconut Milk (see note)
  • ½ cup Cooked Jasmine Rice (at room temperature)
  • 1 ¼ cups Rice Flour
  • 3 tablespoon White Sugar
  • ¼ teaspoon Kosher Salt
  • ½ cup Sparkling Mineral Water

  For Cooking:

  • 2 tablespoon Coconut Oil sub any neutral-flavored cooking oil like vegetable or grapeseed)
  • Chopped green onions, corn kernels, or shredded coconut, for topping(optional)

  Instructions

  • Prepare inner layer / custard: Combine all inner layer / custard ingredients in a small saucepan over medium heat. Whisk well to combine. Bring to a simmer. Simmer, whisking frequently, until the mixture visibly thickens, 2 to 4 minutes. Set aside.
  • Prepare outer layer / shell: Combine coconut milk, rice, rice flour, sugar and salt in a blender. Blend until smooth. Add mineral water and pulse blender once or twice just until incorporated. (The batter should be a smooth consistency that pours easily, similar to pancake batter. If it is too thick to easily pour, add more mineral water a bit at a time.)
  • Heat an Ebelskiver or Takoyaki pan over medium heat. When the pan is hot, brush the inside of the holes with coconut oil (you can melt the oil first and do this with a brush or use a paper towel to carefully rub oil on the insides). 
  • Pour shell batter into each of the holes, leaving about ¼ inch of headspace at the top. Then quickly use a 1 teaspoon measuring spoon to spoon the custard batter into the center. 
  • Let the pancakes cook until golden brown on the bottom and still soft in the center, 5 to 7 minutes. (Note: You may need to adjust the heat of the pan and / or the cook time as you go to be sure that the pancakes get an even, deep golden brown color on the outside.) 
  • If adding toppings, sprinkle them on top in the last 2 minutes of cooking. 
  • When the pancakes are done, use a spoon to gently remove them from the pan and transfer them to a plate or cooling rack. 
  • Repeat the process until all of the batter has been used.
  • Allow to cool slightly (they are piping hot right after they are cooked), but serve while still warm to retain the crisp shell and soft centers.
    

    Notes

    Coconut Milk - For this recipe, you’ll need regular (not light) coconut milk. Find this in cans in the international aisle at your grocery store. 

    Takoyaki or Ebelskiver Pan - A Takoyaki pan is a Japanese-style pan with small rounded spaces. An Ebelskiver pan is very similar in shape and is used to make Danish pancakes. The holes in an Ebelskiver pan are deeper and wider than the holes in a Takoyaki pan, so the pancakes will take longer to cook. In testing, I had a strong preference for this Ebelskiver pan which was easier to use and made it easier to remove the pancakes.

Curried Lentils with Coconut Milk

By Alexandra Stafford

From Julia Turshen's Small Victories, these lentils come together in about 30 minutes, are deeply satisfying, and could be vegan if you leave out the yogurt. Naan is also really nice on the side here. Re lentils: I like to use a mix of French green lentils and red split lentils. It's faster if you use solely the red split lentils, but I love the texture offered by the French green ones when they're part of the mix. It's completely delicious both ways, so use what you have. Do plan a little bit more ahead if you use the French green lentils — they may take as long as 45 minutes to cook if not longer.

Serves 4Prep time: 10 min 
Cook time: 55 min

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 shallot or small onion, minced
• 1/2 teaspoon ground coriander
• 1 teaspoon cumin seeds or ground cumin
• 1 teaspoon ground turmeric
• 1 cup (180 g) split red lentils or other (see notes above)
• 1 13.5-ounce (398-ml) can full-fat unsweetened coconut milk
• kosher salt
• Cooked basmati rice, plain yogurt, chopped fresh cilantro, and naan for serving

1. In a large saucepan over medium heat, warm the olive oil. Add the ginger, garlic, shallot (or onion), coriander, cumin, and turmeric and cook, stirring now and then, until the vegetables are softened and the spices are very fragrant, about 10 minutes.
2. Add the lentils, coconut milk, and 1 to 2 teaspoons kosher salt (Note: if you are sensitive to salt or using table salt or even Morton's kosher salt, which is saltier than Diamond Crystal kosher salt, start with 1 teaspoon, then add more to taste—I use Diamond Crystal and so typically use 2, but use your judgement), then fill the empty coconut-milk can with water and add it to the saucepan. It will look like a lot of liquid, but the lentils will absorb it as they cook. Stir everything together, turn the heat to high, and bring the mixture to a boil. Turn the heat to low and let the lentils simmer, stirring now and then, until they’re completely soft, about 20 minutes. Season to taste with salt. (Note: If you're using those French green lentils, you will need to cook this longer, 30 to 45 minutes. Just keep tasting to see when the lentils are cooked through. You may or may not need to add more water.)
3. Serve the lentils hot over rice. Top each serving with a spoonful of yogurt and a sprinkle of cilantro. A side of naan is nice, too.