Appon's Thai Food Recipes

« Thai Style Mussels ( Hoy Mang Pu Lourk ) | Main | Dressed Nut Rice ( Kao Pat Tan-ya-puid ) »

Thai Mini Pancakes ( Kanoom Krock )

thai-spring-onions-pancakes.jpg

These sweet rice pancakes with spring onions, are a tradition in Thailand. Normally made on a big iron plate, you can make them at home if you have a mini pancake pan like the one shown below and a lid to cover it. They are made from 2 halfs stuck together with a binding topping. The lower layer contains spring onions and salt, and the topping layer is sweeter. In future recipes we'll reuse the pan to make other desserts, so if you want to buy one you can reuse it for many things.

mini-pancake-pan.jpgflip-half.jpg

Ingredients For Base
120 gms Rice Flour
230 ml Water
230 ml Water (Again)
80 gms Cooked Fragrant Rice
60 gms Shredded Fresh Coconut
1/2 Teaspoon Salt
1 Chopped Spring Onion

Preparation for Base
1. Mix the rice flour and 230ml water and leave overnight to sour a little.
2. The next day, mix the cooked rice, salt, shredded coconut, and the other 230ml water and blend to smooth out the rice, and add mixture this to the other rice mixture.

Ingredients for Topping
230 ml Coconut Milk
225 gms Sugar
1/2 Teaspoon Salt

Preparation for Topping
1. Mix all ingredients together and stir until the sugar and salt have completely dissolved.

Cooking
1. Put the pan on the heat.
2. Chop the spring onions finely.
3. Spread a little oil on the surface by rubbing it down with oiled kitchen paper.
4. Spoon the base mixture into each indent in the pan up to the top, sprinkle a few onions on it.
5. Cover and leave to cook for 2 to 3 minutes.
6. Spoon just a little of the topping mixture over each pancake, let it set a little, but not too much.
7. Take a spoon, turn each pancake over onto it's neighbor, you can see this in the photograph bottom right. Cover and just let the last of topping mixture set for a few seconds.

Comments (5)

Amy:

Thank you Thank you Thank you!

I haven't had these since living in Thailand 25 years ago. I made up a batch today, and YUM! Even my finicky 12 year old had to eat a couple.

This is a great site. I can't wait to try it all.

One question. Can you tell me what you mean by "fragrant rice?" I used regular jasmine rice, and it turned out delicious, but I just wonder if I'm missing something.

[Appon]Jasmin is a fragrant rice.

Kat:

Sawadeekha Pa Appon kha,
Oh my goodness!!! I have been looking for this recipe for sooooooo long and I've finally found it on your site!!!! khap kun kha mak kha!!!! My sister and I love this. I think it is one of our favorite things to eat; next to guan chiang (although all Thai food is the best!!!). When we go visit our family in Thailand we always buy this from the street vendors, its sooo delicious. ^-^
I am so happy I have found your site! It really is the best Thai recipe site ever ^-^ you have so many wonderful recipes and pictures as well. I love the layout of your site a lot too. You really did an excellent job of putting this whole thing together. I am happy to say that I will be visiting your site frequently in the near future ^-^

V:

Hi,
Love your recipes! Can you please tell me where I can find the big pan you have in your picture? I can only find the small 7-hole one at the asian market. Thanks!

[Appon] I think a 7 hole one is probably good enough.

This site looks fab. Please could you tell me if this recipe above is the same as Kanom Krok?
If not, I'll stll give this one a whirl!

[Appon] Yes, the transliteration is hit and miss!

Phally :

Hello, I love your website. My parents are dying to try this recipe. However, we don't know where we can buy the pan. Can you please advise

[Appon] You have to look around, the heavy cast iron ones are difficult to get hold of, but the lighter ones I've seen often.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

Content Copyright 2004-2013 Khiewchanta.com. All rights reserved.

About

This page contains a single entry from the blog posted on March 10, 2007 12:26 PM.

The previous post in this blog was Thai Style Mussels ( Hoy Mang Pu Lourk ).

The next post in this blog is Dressed Nut Rice ( Kao Pat Tan-ya-puid ).

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.34