Kanom Krok Grilled Coconut (Thai Coconut Rice Cakes), Crispy Edges Soft Center Beach-Side Style
🧂 Ingredients
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- 200 grams rice flour
- 2 tbsp tapioca flour
- 400 ml rich coconut milk
- 100 ml pandan leaf water
- 80 grams granulated sugar
- 1/2 tsp salt
- 100 grams coarsely grated coconut (young coconut)
- 2 stalks scallions, thinly sliced (for garnish)
- 50 grams sweet corn kernels (optional)
- to taste coconut oil or vegetable oil
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👩🍳 Instructions
- 1 Mix the rice flour, tapioca flour, salt, and granulated sugar in a large bowl, stir until well combined.
- 2 Pour in the rich coconut milk and pandan leaf water little by little while stirring until the batter is smooth with no lumps. Let the batter rest for 20-30 minutes so the flour can fully hydrate.
- 3 After resting, add the coarsely grated coconut and sweet corn (if using), and mix well again.
- 4 Heat the kanom krok mold (a cast iron or aluminum concave mold) over medium heat until really hot.
- 5 Brush each hole of the mold with a little coconut oil using a pastry brush or paper towel.
- 6 Pour the batter into each hole of the mold until almost full, being careful not to let it overflow onto the sides.
- 7 Cover the mold, lower the heat to medium-low, and cook for 5-7 minutes until the edges turn golden brown and crispy, while the center still looks soft.
- 8 Sprinkle a little sliced scallion on top before removing from the mold for a fresh aroma.
- 9 Carefully remove the kanom krok using a small spoon so they don't break, then pair two pieces together to form a shape like a small taco.
- 10 Serve while warm so the crispy edges stay crisp.
💡 Tips
• If you don't have a kanom krok mold, you can use a takoyaki pan or a similar mold as an alternative, though the results won't be 100% identical.
• Make sure the mold is really hot before pouring in the batter so the edges crisp up quickly and don't stick.
• Use coconut milk that's truly rich and thick (not watery) so the savory flavor is strong and the center texture is perfectly soft.
• It's best to use slightly young grated coconut so the texture is tender when bitten into, rather than tough old coconut.
📊 Nutrition Facts / serving
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