Street Food in Thailand: Khanom Krok – Little Coconut Pancakes

If you’ve ever wandered through a Thai street market, chances are you’ve seen those small cast-iron pans with round little wells that look suspiciously like a Danish æbleskiver pan. That’s where the magic happens: Khanom Krok, Thailand’s beloved coconut pancakes, are made right there on the spot, slowly taking shape in the sizzling heat. While they’re a staple in Thailand, these sweet little bites are still flying pretty much under the radar elsewhere.

Khanom Krok is classic Thai street food, most often eaten in the morning. Vendors set up shop at the crack of dawn, and you’ll find locals grabbing a few of these as a quick breakfast or snack. That said, they’re not exclusively a morning thing. You’ll spot Khanom Krok well into the evening, especially at night markets, where they make for the perfect grab-and-go treat no matter the hour.

The batter is simple but the result is anything but. First, a thin layer of rice flour batter mixed with coconut milk and a pinch of salt is poured into the hot pan. After it firms up a little, the second layer goes on: a richer coconut cream sweetened with sugar. The two layers together create that perfect contrast of crispy, golden edges and soft, custardy centers that Khanom Krok is known for.

Toppings vary, and that’s where things get even more interesting. For the sweet versions, you’ll often see corn kernels, pandan, or shredded coconut. The savory ones might have scallions, tiny taro cubes, or sesame seeds sprinkled on top. Like so much of Thai cooking, Khanom Krok nails that balance of sweet and salty that makes you want just one more—and then another. Lucky for you, the serving size is often very generous.

Once cooked, they’re usually paired up, two halves forming a perfect little bite-sized sandwich that’s easy to eat on the go. They’re best while still warm, with the creamy center still soft and slightly molten. You can eat them cold too, but honestly, nothing beats Khanom Krok straight from the pan.

Though deeply rooted in Thai food culture, Khanom Krok has culinary cousins all across Asia. In Cambodia, they’re known as nom krok; in Vietnam, you’ll find something similar called banh khot (though these are often savory and fried); and in Indonesia, serabi is the close relative. Even Japan’s takoyaki uses a similar pan, though the resemblance stops there—instead of coconut, you get chewy octopus bites wrapped in a savory batter.

Outside of Thailand, Khanom Krok is still something of a hidden gem. You won’t often find them on the menu at your local Thai restaurant, and making them at home isn’t exactly a beginner project. You need that special pan, and a bit of practice to nail the texture. But if you ever find yourself in Thailand and spot a vendor making Khanom Krok, do yourself a favor: Stop. Order. Eat. And eat them warm, the way they were meant to be enjoyed. This is Thai street food at its very best—simple, comforting, and absolutely unforgettable.