Khanom krok

Two batters in one hollow, a savoury rice base and a sweet coconut top, joined in the pan.

Vegan.

Ingredients

base batter

150 g rice flour
2 tablespoons cooked rice
300 ml coconut milk
0.5 teaspoon salt
1 tablespoon caster sugar

topping batter

250 ml coconut cream
60 g caster sugar
1 tablespoon rice flour
0.25 teaspoon salt

to finish

3 spring onions, finely sliced
60 g sweetcorn kernels
oil, for the pan

Method

TWO BATTERS, AND THE SECOND GOES ON WHILE THE FIRST IS STILL WET. The base is salty and sets into a shell; the top is sweet and stays soft, so a finished one is crisp underneath and almost liquid in the middle. Poured together, or the top added once the base has set, you get a single uniform pancake and lose the whole point.
The cooked rice in the base batter is not a mistake: blended into the batter it is what gives the shell its chew. Blend the base ingredients until completely smooth and rest 30 minutes.
Topping batter whisked and left thinner than the base -- it has to spread over the top on its own.
A khanom krok pan, or an aebleskiver pan, over a medium heat. Brush every hollow with oil and get it properly hot: a drop of batter should sizzle at once.
Fill each hollow two-thirds with base batter.
WAIT 30 SECONDS, until the edges have just set and the middle is still liquid, then spoon topping batter over each to fill it. Too early and they merge; too late and the top sits on a skin and slides off when you lift it.
Spring onion on some, sweetcorn on others, scattered on top of the topping.
Lid on, 4 to 5 minutes, until the bases are deep gold and come away from the pan when nudged with a skewer.
Lift each out with a skewer or spoon and SANDWICH THEM IN PAIRS, soft sides together. Eat warm, within minutes.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Thailand · All recipes