Thai Coconut Pudding, "Khanom Krok"

Kanom Krok is a special coconut pudding that's unique to Thailand, often prepared on the streetside by vendors who make it to order. There are different minor variations, depending on the chef, and it's always prepared in a cast iron "kanom krok pan" which we offer. Usually the pan is placed directly over charcoal in a round clay oven (see photos below of a Thai street vendor), but the pan works fine on a gas range or electric stovetop. We recommend making sure the pan is thouroughly heated but over medium (not high) heat. Khanom krok has two layers--first the rice flour mix is cooked, followed by the sweet coconut milk topping. Too much heat will burn the bottom layer, so it might take a bit of practice to get the pan temperature just right. Our recipe was developed with the help of our friend P'Yom who's cooked in Thailand and USA for a combined 40 years. It's very simple, and at the same time delicious!

Ingredients (bottom layer)
1 cup rice flour
3 tablespoons sugar
1/2 teaspoon salt
2 tablespoons grated, dried coconut (available in the baking section of most supermarkets)
3 tablespoons steamed (cooked) jasmine rice
1/4 cup coconut milk
5 tablespoons water

Ingredients (topping)
2/3 cup coconut milk
3 tablespoons sugar
1/4 teaspoon salt
4 tablespoons water
1 green onion (scallion) chopped (optional)


Method
For the bottom later: Start by mashing the cooked jasmine rice in a mortar and pestle to mix it well, but don't over-mash it. Then, in a medium bowl, mix the rice with the other six ingredients until smooth. In another bowl, mix topping ingredients together and set aside. Heat the khanom krok pan over medium heat, and brush with vegetable oil when hot. Using a spoon (our Thai spoon, with sharp edges and made of stainless steel, works perfectly--see picture below), add the rice mixture into each hole so it's about 2/3 full. Cover the pan with a lid (any lid will do, just set it on top of the pan). Wait a minute or two, until the mix gets firm. Then pour about 1 teaspoon of the topping mixture into each hole to fill it up. Cover again, and cook until the cups turn slightly brown and crisp around the edge (about 5 minutes, or a bit more). Remove each cake, and serve warm. Usually the cakes are served as two (one placed on top of the other as shown in picture below). Enjoy!

Mash cooked rice		Spoon the first level
Add the topping and cook		Serve and enjoy!
Authentic Thai Street Vendor Preparing Khanom Krok
Street Vendor Khanom Krok		Street Vendor Khanom Krok
See our collection of Thai street vendors here