Dive into the delightful world of Khanom Krok, a beloved Thai street food that serves up a heavenly blend of creamy coconut and subtle sweetness. These traditional coconut milk pancakes, often enjoyed as a snack or dessert, are perfect for those who crave something light yet deeply flavorful. Imagine delicate pancakes with a crispy edge and a moist, fluffy interior—each bite is a mini celebration of Thailand’s vibrant culinary culture. Found in bustling markets and cozy eateries, these charming treats typically cost between 20-40 baht ($0.60-$1.20). For those on a ketogenic diet, the keto Khanom Krok offers a low-carb alternative that doesn’t compromise on flavor, making it an enticing option for every sweet tooth.
Origin and Inspiration
Originating from Thailand’s central region, Khanom Krok has a history that can be traced back to the street vendors who perfected this dish over time. Traditionally cooked in small, round molds, these pancakes are made with a luscious mixture of coconut milk and rice flour, resulting in a unique texture that is both creamy and slightly chewy. Each mouthful evokes the warm embrace of tropical flavors that characterize Thai cuisine, similar to other Southeast Asian coconut desserts like Indonesia’s Klepon or Vietnam’s Bánh khoai mì.
In the keto adaptation of this dish, traditional rice flour is replaced with almond flour or coconut flour, maintaining the rich, nutty essence while slashing carbs. The keto Khanom Krok captures the same delightful sweetness and lightness, making it a satisfying choice that caters to a variety of dietary preferences.
Nutrition Info (Per Serving)
Traditional Version
Calories: 150 kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Cholesterol: 5mg | Sodium: 50mg | Potassium: 80mg | Fiber: 0g | Sugar: 3g
Keto Version
Calories: 100 kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 5mg | Sodium: 50mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g
Ingredients (2 Servings)
Shared Ingredients
- 1 cup coconut milk
- 1/4 tsp salt
- 1/4 cup sugar or erythritol (for keto version)
- 1 tsp vanilla extract (optional)
Traditional Version
- 1 cup rice flour
- 1/4 cup water
Keto Version
- 1 cup almond flour or coconut flour
- 1/4 cup water
Instructions
1. Prepare the Batter:
- In a mixing bowl, combine the coconut milk, sugar (or erythritol for keto), and salt. Whisk until smooth.
- Traditional Version: Gradually add the rice flour and water to form a thick batter. It should resemble pancake batter.
- Keto Version: Mix almond flour or coconut flour with the liquid until you achieve a lump-free batter with a similar texture.
2. Cooking Method:
Heat a Khanom Krok pan or a regular muffin tin over medium heat. Grease the molds lightly with oil.
3. Pouring the Batter:
When the pan is heated, pour a tablespoon of batter into each mold. The batter should sizzle gently upon contact, indicating it’s hot enough.
4. Shaping and Topping:
- Let the batter cook for about 4-5 minutes or until the edges start to crispen and the surface becomes set. You can add a dollop of extra coconut cream on top for enhanced flavor, especially in the traditional version.
5. Final Cooking and Serving:
Gently flip the pancakes using a fork or a small spatula and cook for another 2-3 minutes until they are golden brown. Serve warm, garnished with additional coconut cream or fresh toppings such as scallions or shredded coconut.
What Does It Pair Well With?
- Traditional Pairing: Enjoy your Khanom Krok with a glass of Thai iced tea or a warm cup of coconut milk to enhance its tropical allure.
- Keto Pairing: Pair it with a refreshing sparkling water infused with lime or a warm herbal tea for a balanced, low-carb treat.
What is the Shelf Life?
- Traditional Version: Fresh Khanom Krok is best consumed on the same day but can be refrigerated for up to 3 days in an airtight container. Reheat in a pan for a few minutes.
- Keto Version: The keto version can be stored in the fridge for up to 4 days and tastes delightful when reheated without losing its texture.
- Freezing: Both versions can be frozen for up to 3 months. Thaw in the fridge, then reheat gently in a skillet or microwave.
Alternative Cooking Methods
- Oven: Preheat your oven to 350°F (175°C). Pour the batter into a greased muffin tin and bake for 15-20 minutes or until golden and set.
- Stovetop: Use a non-stick skillet to make larger pancakes, spreading the batter evenly across the surface and cooking for about 3-4 minutes per side.
- Air Fryer: Cook the batter in a small air fryer for about 6-8 minutes for a crisp edge without the need for additional oil.
Conclusion
Khanom Krok transcends cultural boundaries with its simple yet exquisite mashup of flavors and textures. Whether you choose to indulge in the traditional version or savor the keto adaptation, each bite will transport you to the bustling streets of Thailand, bursting with the joy of street food culture. The gentle sweetness and creamy finish make it an ideal addition to any meal or a delightful snack throughout your day. Embrace the flexibility of this dish—it’s a true testament to how culinary traditions can evolve while still holding onto their essential charm.
