46min 4 ppl
Vegan Khanom Krok with Coconut Cream
30 minutes
4 people
Medium31–60 min or 7–12 steps
30 min · 8 steps
Medium: 31–60 min or 7–12 steps
270 kcalper person
Protein 3g
Carbs 31g
Fats 15g
About this dish
Egg-free coconut rice pancakes, crisp at the edges and lavished with extra coconut cream, cooked in a traditional Thai pan and topped with spring onion.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Spring onionsthinly sliced, for topping2 stalks
Tins & Jars
- Coconut Milkfor the batter300 ml
- Coconut creamfor the topping and final drizzle250 ml
Dried Goods
- Rice flour150 g
- Tapioca Starch30 g
- Palm sugar40 g
Spices & Seasonings
- Salt0.5 tsp
Oils & Condiments
- Coconut oilmelted, for greasing the pan20 g
Utensils
- Khanom krok pan
- Mixing bowl
- Ladle
- Bamboo skewers
- Chopping board
- Sharp knife
Method
1
Whisk together the rice flour, tapioca starch, palm sugar and salt in a large mixing bowl.
Approx. 4 minutes
2
Whisk in the coconut milk a little at a time until the batter is smooth.
Approx. 5 minutes
3
Cover the bowl and leave the batter to rest for 20 minutes so the rice flour fully hydrates.
Approx. 3 minutes
4
Thinly slice the spring onions for the topping.
Approx. 3 minutes
5
Heat the khanom krok pan over medium heat and brush each mould generously with melted coconut oil.
Approx. 3 minutes
6
Ladle the batter into each mould until two-thirds full and cook for 4 minutes until the edges are set and golden.
Approx. 4 minutes
7
Spoon a little coconut cream over the top of each pancake, scatter with spring onion, cover the pan and cook for 5 minutes until the centres are just set.
Approx. 5 minutes
8
Use a bamboo skewer to loosen and fold each pancake in half, lift out onto a plate, drizzle with the remaining coconut cream and serve warm.
Approx. 3 minutes
