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Thai Coconut Custard Dessert (Khanom Krok) ขนมครก

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khanom krok are little half moon shaped cups made of a thin, crispy outer layer with a super soft inner coconut layer.

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Rate this recipe 4.2/5 (23 Votes)

Ingredients

  • Outer Layer Ingredients:
  • 1/2 cup rice flour
  • 1/2 cup coconut milk
  • 2 Tablespoons cooked jasmine rice
  • 1/4 cup finely grated unsweetened coconut
  • 8 Tablespoons club soda
  • 1 Tablespoon sugar
  • 1/4 teaspoon salt
  • Inner Layer Ingredients:
  • 1 cup coconut cream
  • 4 Tablespoons sugar
  • 2 Tablespoons rice flour
  • 1/4 teaspoon salt
  • green onion
  • corn
  • taro
  • or pumpkin for toppings

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

1. Make the inner layer by combining all of the ingredients and mixing until smooth.
Next make the outer layer. Mix all ingredients except the cooked jasmine rice, coconut flakes, and 2 tablespoons of the club soda. Pound or blend the rice and coconut flakes with the 2 tablespoons of club soda until they form a fine paste and then incorporate into the rest of the ingredients you just mixed.

Step 2

2. Heat your seasoned khanom krok pan over medium heat. If you're not able to find a khanom krok pan, an Ebelskiver pan apparently works just as well.
Add a drop of canola oil (~1/8 teaspoon) to each well and let it get hot. It should be hot enough that when you add the batter it sizzles.

Step 3

3. Add 1 tablespoon of the outer layer to each well and then lift the pan (using a pan holder - it's hot!) and swirl it until the batter forms a thin layer around the entire well.

Step 4

4. Add 1 tablespoon of the inner layer to each well to fill it. If you want to add toppings, add them at this point. Then, cover the pan with a top and let it steam for about 5-6 minutes until the bottom layer is golden brown and the top layer is fairly solid.
Using a butter knife, gently lift each custard from the pan. Serve the khanom krok in pairs of two.

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