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Thai Coconut Pudding, 'Khanom Krok'

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Kanom Krok is a special coconut pudding that's unique to Thailand, often prepared on the streetside by vendors who make it to order (see our street vendor video below). 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 same as our Tao Burner (see photos below), but the pan works fine on a gas range or electric stovetop. We recommend making sure the pan is thoroughly 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, and a nice crispy bottom. Our recipe is very simple, and delicious!

Ingredients (bottom layer)

1 cup rice flour
2 cups water
1/3 cup steamed (cooked) jasmine rice
1/2 cup grated, dried coconut (available in the baking section of most supermarkets)
1/2 teaspoon salt

Ingredients (topping)

1 cup coconut cream
1/2 cup sugar
1.5 teaspoon salt
1 green onion (scallion) chopped (optional)

Method (bottom layer)

Mix 1 cup rice flour with 1 cup water in a bowl. Mix well, and let it sit for at least an hour (overnight is ok).

In a blender, mix 1/3 cup cooked jasmine rice with 1/2 cup grated coconut, add the salt, then and add 1 cup water. Blend together until finely mixed. Pour this into the bowl of rice flour and water that's been sitting. Mix well by hand. Set aside.

Method (topping)

Mix coconut cream, sugar and salt in a bowl until dissolved. If you decide to use green onion, add it now.

Cooking the Khanom Krok

The video below is an excellent way to learn the method of cooking khanom krok. Heat the khanom krok pan over medium heat, and brush with vegetable oil when hot. You can also cook the khanom krok over our Tao Charcoal Burner.

Using a spoon (our Thai spoon, with sharp edges and made of stainless steel, works perfectly), add the bottom layer mixture into each hole so it's about 2/3 full. Wait a moment, then pour about 2 teaspoons of the topping mixture into each hole to fill it up. Cover the pan with a lid (any lid will do, just set it on top of the pan), and cook until the cups turn slightly brown and crisp around the edge (about 8-10 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 below). Enjoy!

Thai Street Vendor Video

All of our videos can be found in our Thai Street Vendor Videos section.

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Comments

Anonymous
April 5th, 2010
7:09 PM
Ja, detta ar gott, men var köper man detta speciella järn? Se vilden
Carolyn
November 29th, 2010
3:00 PM
Looks delicious. What about having a ring for the pan to fit into. It might make it easier to use it on the stove.
sarah
February 13th, 2012
3:27 PM
These are the best street food ever. I ate these whenever I found them in Thailand. Sweet or not, every vendor had a different variation.
I think the recipe calls for young fresh coconut meat; there is no evidence of dry coconut texture in these. They are crispy from the pan on the outside and creamy soft custard on the inside, and so good.
The Coz
April 6th, 2012
6:24 PM
There is a vendor who makes and serves these every weekend at the Hollywood Farmer's Market in L.A. Delicious, and can't stop eating them once you get at taste.
Anonymous
August 25th, 2012
5:59 AM
This is the best sweet what I had in Bangkok .beautiful soft delicious.
Anonymous
October 17th, 2012
11:26 PM
Hi,
Does this pan come with the cover like on the pictures above.

Thx,
S
Anonymous
November 30th, 2012
2:55 PM
cover don't come with it.
Anonymous
March 20th, 2013
8:22 AM
Its one of many popular asian street dish. You will find them in Cambodia and Vietnam also, not just in thailand.
Changpuak
March 20th, 2013
8:33 AM
We use a Mini-Muffin Form .... results are almost as the original !
Anonymous
September 1st, 2013
7:04 PM
What is the heat source and temperature level? Cooking time for various stages? Do they use fresh coconut meat, or dried dessicated unsweetened coconut? I have access to young coconuts here in Costa Rica.
linda
April 4th, 2014
2:03 PM
I have been eyeing this pan up for ages now. Question: Do I need to have a gas stove to put this on top of or can I also cook it on an electric cooktop? OR is it only preferred to be used with the tao charcoal burner? I am craving these all of the time and have zero access to my favorite dessert in the US!
ImportFood.com
April 5th, 2014
12:52 PM
Dear Linda,

Thanks for commenting about our Khanom Krok pan. Ideally you should use our charcoal tao burner or a gas stove. However, we prepared khanom krok on our own electric stove-top. It takes practice, so don't expect to get perfect khanom krok on the first try. Most of these vendors have been doing it for years. The trick is to get the heat just right, so the cakes do not burn, but cook through. The use of a lid is important. The pan retains heat well. With practice you will get it right.
Anonymous
April 23rd, 2014
8:04 PM
Had these in Vientiane market in Laos. Great flavor and texture. Woman cooking them looked a thousand years old and was incredibly skilled in managing two set-ups simultaneously.

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