Khanom Krok is a Thai street dessert made by cooking a light coconut milk batter in a special round-welled cast iron pan. The tricky part is judging each well's heat so the outside turns crisp while the centre stays creamy; turned too soon, the two halves fall apart. Despite using cheap ingredients, getting the technique right is considered a mark of skill even among street vendors.
Whisk the rice flour with the coconut milk, then stir in the sugar and salt until you have a smooth, pourable batter.
Heat the welled cast iron pan thoroughly over medium heat and brush each well with a few drops of oil.
Fill each well two-thirds full with batter, cover and cook until the edges turn golden and the centre stays creamy.
Gently join the pancakes from two neighbouring wells with a knife to form a half-moon, scatter with grated coconut and serve hot.
Preheat the pan thoroughly and brush a few drops of oil into each well; a well that isn't hot enough will make the pancake stick to the base.
Sprinkling finely chopped spring onion on top gives you the salty-sweet balance often seen in Thailand; a teaspoon is enough.
Admin DadaGastro · verified in test kitchenÜçüncü 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.