Khanom Krok are little Thai coconut pancakes with crispy edges and a soft, creamy center. They’re made in heavy cast iron pans with round wells, kind of like the Danish æbleskive pans, and they’re a staple of Thailand’s street food scene. You’ll spot them at roadside stalls and markets from early morning, but even though they’re traditionally a breakfast snack, they show up throughout the day, and I’ve often seen them at night markets too. These little bites are perfect as a snack anytime.
First, a thin batter made from rice flour, coconut milk, and a pinch of salt is poured into the hot pan. Once it sets slightly, a second layer, a sweet coconut cream made from concentrated coconut milk and sugar, goes on top. It’s the combo of those two layers that gives Khanom Krok their signature texture: crisp around the edges, soft and custardy in the middle.
Toppings vary, and you’ll find both sweet and savory versions. Sweet ones are often finished with corn, pandan, or shredded coconut, while scallions, diced taro, or sesame seeds are more common in the savory ones.
Once they’re done cooking, the little pancakes are often sandwiched together in pairs, turning them into bite-sized coconut pillows. They taste best while still warm and the filling is gooey and soft.
Even though Khanom Krok are deeply rooted in Thai food culture, they’ve got cousins all over Asia. In Cambodia, they’re called nom krok. In Vietnam, there’s bánh khọt. In Indonesia, you’ve got serabi. And even in Japan, takoyaki is a technical cousin, though instead of coconut and rice, it’s filled with octopus and umami.
In the US, very few people know about Khanom Krok, since you rarely see them on the menu at Thai restaurants. But if you ever find yourself in Thailand and spot a vendor selling them, do yourself a favor and try them. You won’t regret it.
