Khanom krok is a Thai street dessert made by cooking a light coconut milk batter in a special cast-iron pan with round wells. The tricky part is managing the heat in each well and timing the cooking so the outside turns crisp while the inside stays creamy; if turned too soon, the two halves can separate and fall apart. Although it uses inexpensive ingredients, the technique is considered a mark of skill even among street vendors.
Whisk the rice flour with the coconut milk. Add the granulated sugar and salt and whisk into a smooth, pourable batter.
Heat the cast-iron well pan thoroughly over medium heat and brush each well with a few drops of oil.
Fill each well two-thirds full with batter and cover the pan. Cook until the edges are golden and the centers remain creamy.
Gently join the pancakes from two wells with a knife to make a half-moon shape. Sprinkle with grated coconut and serve warm.
Preheat the pan thoroughly and brush a few drops of oil into each well. If the wells are not hot enough, the pancakes may stick.
Üçüncü denemede tekniği tam yakaladım, dışı çıtır içi kremamsı çıktı, gerçekten sokak satıcılarındaki gibi oldu.
Ortası benim tavamda hiç kremamsı kalmadı, tamamen kurudu, sanırım gözlerimin derinliği tarifte kullanılan tavadan farklıydı ve pişirme süresi de benim tavam için biraz fazla uzun geldi.
Tavayı yeterince ısıtmadan hamuru döktüğüm için krepler tabana yapıştı ve katlarken parçalandı, ikinci denemede tavayı 5 dakika yerine 8 dakika ısıtınca sorun tamamen düzeldi ve krepler kolayca ayrıldı.
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