Pistachio Thai coconut pancakes ( Kanom Krok)


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.

Recipe


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

1 1/2 tbsp rice flour

2-3 tbsp ground pistachio ( optional)


  1. 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.

  2. Heat the pan on high heat for 5 minutes then switch to the lowest heat when ready to cook.

  3. Grease each cup in the pan with a little vegetable oil using pastry silicone brush.

  4. 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.

  5. Unmould each one using a sharp metal spoon to loosen and scoop it up. Sandwich 2 sides together and serve immediately.



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