Khanom Krok - Thai Coconut Milk Pancakes

Steps

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1. 1
   Prepare the toppings: cut corn kernels into pieces, peel and dice the purple sweet potato, chop the spring onions (50g total, about 4 stalks). Steam the corn and sweet potato for about 20 minutes until cooked through.
   ≈0:31
2. 2
   Make the main pancake batter: mix 250g rice flour, 40g sugar, and 0.5 tsp salt. Blend 100g cooked rice with 200ml water into a porridge, add to the dry mixture, then add 120ml water and 500ml coconut milk. Use a hand mixer to blend until smooth. Let rest for about 30 minutes.
   ≈1:33
3. 3
   Prepare the coconut milk topping layer: whisk together 20g rice flour, 40g sugar, 0.5 tsp salt, and 500ml coconut milk until well blended.
   ≈2:16
4. 4
   Heat the pan: add a little vegetable oil to the pan, spread evenly with a paper towel, and heat on medium-low heat.
   ≈2:45
5. 5
   Pour the main batter into the hot pan, then pour the coconut milk mixture over it. Gently stir the pan to blend the two layers.
   ≈3:00
6. 6
   Add toppings: sprinkle the steamed corn, sweet potato cubes, and spring onions. Adjust the toppings according to personal preference.
   ≈3:16
7. 7
   Cover the pan and cook on medium-low heat until the outside is golden and crispy while the inside remains soft and tender.
   ≈3:23
8. 8
   Plate and serve: turn out onto a cooling rack to set while maintaining crispiness. Serve hot for best flavor.
   ≈3:37