Pistachio Thai coconut pancakes ( Kanom Krok)
Updated: Aug 15, 2021
If the French have their cute Macaroons, we have these little vegan, gluten-free Thai pancakes.A golden crispy cup with creamy coconuty and slightly sweet fillings.
I added ground pistachio in so they are even more aromatic. These are made in a special cast iron pan with shallow holes, very similar to a Dutch Poffertjes pan. It is a lot of fun to make.
These Kanom Krok are a very popular snack. When I was young they were sold on streets often in the morning to go with a cup of coffee.They came in a basket made of a fresh green banana leave . It is best eaten hot like most pancakes.
The base of the pancakes are pour into little cups in the pan to set for a couple of minute then the creamy coconut topping is added before the pan is covered with the lid to steam cook for a couple more minutes. Then comes the unmoulding task which is harder than flipping a normal pancake. Because of the rice flour and the absence of eggs, the batter tends to stick to the pan. Each semicircle is carefully lifted using a metal spoon.
Traditionally they come in a few favours; plain, topped with finely chopped green part of spring onions or cooked corn kernels. I like mine plain or with a sprinkle of some ground pistachio or cinnamon.
It is an easy and forgiving Thai dessert. Adjust the level of sugar and salt to your taste.
For the pancake
1 cup water
1 cup coconut milk
1 cup rice flour
2 tbsp glutinous rice flour ( no worries if you don't have it)
2 tbsp coconut sugar
1/2 tsp salt
For the topping
1 cup of coconut cream
1/4 granulated sugar
1/2 tsp salt
1 1/2 tbsp rice flour
2-3 tbsp ground pistachio ( optional)
Mix all the pancake ingredients together and whisk until the coconut- sugar dissolves. Set a side in a small tea pot. Do the same for the topping.
Heat the pan on high heat for 5 minutes then switch to the lowest heat when ready to cook.
Grease each cup in the pan with a little vegetable oil using pastry silicone brush.
Stir the pancake batter to mix then pour into each cup, leaving a little gap for the topping. Once the whole pan is filled, add the topping batter then sprinkle with a some pistachio. Put the lid on. Cook until set. About 2-3 minutes.
Unmould each one using a sharp metal spoon to loosen and scoop it up. Sandwich 2 sides together and serve immediately.