Kanom Krok (??????) is a Thai street food I enjoyed growing up. It was generally available in the market place around breakfast time but can be enjoyed throughout the day. These little cups have a thin, crispy outer layer with a super soft delicately coconut inner core. Some may add a few kernels of sweet corn or a few shreds of spring onion for added flavor but I find these are just as good on their own.
(recipe adapted from Rachel Cooks Thai)
Outer Layer Ingredients:
1/2 cup rice flour
1/2 cup coconut milk
2 Tablespoons cooked jasmine rice
1/4 cup finely grated unsweetened coconut
8 Tablespoons club soda
1 Tablespoon sugar
1/4 teaspoon salt
Inner Layer Ingredients:
1 cup coconut cream
4 Tablespoons sugar
2 Tablespoons rice flour
1/4 teaspoon salt
green onion, corn, taro, or pumpkin for toppings
INSTRUCTIONS
Make the inner layer by combining all of the ingredients in a small bowl and mixing until smooth. Set aside.
Next start to make the outer layer by mixing all ingredients except the cooked jasmine rice, coconut flakes, and 2 tablespoons of the club soda in a small bowl. Set aside.
Pound or blend the cooked jasmine rice and coconut flakes with the 2 tablespoons of club soda until they form a fine paste.
I use a traditional mortar and pestle made in Thailand but a food processor will do the job.
Incorporate the rice and coconut paste into the rest of the outer ingredients along with the remaining club soda.
Heat your seasoned khanom krok pan over medium heat. (An Ebelskiver pan or even a Cake Pop Maker can work!)
Add a drop of canola oil (~1/8 teaspoon) to each well and let it get hot. It should be hot enough that when you add the batter it sizzles. I used a silicon pastry brush to oil the little wells.
Add about 1 tablespoon of the outer layer mix to each well and then lift the pan (using a pan holder – it’s hot!) and swirl it until the batter forms a thin layer around the entire well OR use a tiny spoon or chopsticks to gentle press the batter up along the sides of the well. I used cooking chopsticks and found this safer than lifting the pan and swirling.
Add about 1 tablespoon of the inner layer to each well to fill it. If you want to add toppings, add them at this point.
Then, cover the pan with a top and let it steam for about 5-6 minutes until the bottom layer is golden brown and the top layer is fairly solid.
Using a teaspoon, gently lift each custard from the pan. They should be golden brown on the undersides.
Serve the khanom krok in pairs of two.
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