''Khanom khrok'' or coconut-rice pancakes ( th, ขนมครก, ) is a traditional
Thai dessert.
They are prepared by mixing rice flour, sugar, and
coconut milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
to form a dough. Usually, ''khanom khrok'' is composed of two batters, one salty and one sweet, both of which are cooked in a heating mantle–a hot indented frying pan. After heating, ''khanom khrok'' will be picked out of the mantle and the two half-circular doughs formed into a circular shape.
''Khanom khrok'' is fragrant, sweet and the texture is also smooth from the coconut milk. Similar dishes can also be found in
Bangladesh,
Myanmar
Myanmar, ; UK pronunciations: US pronunciations incl. . Note: Wikipedia's IPA conventions require indicating /r/ even in British English although only some British English speakers pronounce r at the end of syllables. As John C. Wells, Joh ...
(where it is known as
mont lin maya),
Laos
Laos (, ''Lāo'' )), officially the Lao People's Democratic Republic ( Lao: ສາທາລະນະລັດ ປະຊາທິປະໄຕ ປະຊາຊົນລາວ, French: République démocratique populaire lao), is a socialist ...
,
Cambodia, South India (where it is called as Paddu, Paniyaram or Gundpongalu) and
Indonesia (where it is called
serabi).
Overview
Ingredients typically include coconut milk and rice flour.
[Thailand – Joe Cummings](_blank)
p. 251. Additional ingredients may include sugar, tapioca or arrowroot flour, white rice, shredded coconut, peanut or corn oil,
green onions, corn,
taro, pandan essence and
cilantro. The mixture is poured within the dimples on a hot heating mantle.
History
Khanom khrok was well-known since
Ayutthaya period
The Ayutthaya Kingdom (; th, อยุธยา, , IAST: or , ) was a Siamese kingdom that existed in Southeast Asia from 1351 to 1767, centered around the city of Ayutthaya, in Siam, or present-day Thailand. The Ayutthaya Kingdom is conside ...
. And at that time was the beginning of a heating mantle–a hot indented frying pan. First, the dough made by rice immersed in water and mill with thin
coconut milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
, cooked
rice, and shredded coconut that put a little salt then top with undiluted coconut milk. But for the Royal Thai version, they adapt the top of Khanom Khrok to become more diverse. Such as
corn
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...
top,
scallion top, and
shrimp
Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are refer ...
top.
See also
*
Kuzhi paniyaram
Paniyaram ( ml, പനിയാരം) is an Indian dish made by steaming batter using a mould. It is named variously paddu, guliyappa, yeriyappa, gundponglu ( kn, ಪಡ್ಡು, ಗುಳಿಯಪ್ಪ, ಎರಿಯಪ್ಪ), kuzhi paniyar ...
*
List of Thai desserts
*
List of Thai dishes (includes names in
Thai script)
*
List of Thai ingredients
This is a list of ingredients found in Thai cuisine.
Herbs and spices
Fresh herbs and spices
}), sometimes called ''kaeng lao'' ( th, แกงลาว).
, -
,
, Kuichai
, กุยช่าย
, '' Allium tuberosum'' Chinese chives
, Close ...
(includes names in Thai script)
*
Thai cuisine
References
Thai desserts and snacks
Foods containing coconut
Rice cakes
{{Thai-cuisine-stub