Authentic home cooking from Thailand, with US measurements.

Originally published on Cookpad Thailand as 🥧ขนมครก เตาทาโกะยากิ🍡 สูตรใส่ข้าวสวย ใช้เครื่องปั่น

Thai Coconut Rice Pancakes (Khanom Krok) in a Takoyaki Pan – Blender Recipe

Name: Thai Coconut Rice Pancakes (Khanom Krok) in a Takoyaki Pan – Blender Recipe
Total time: 3600 s
Yield: Serves 5 servings
Ingredients: 1 2/3 cups coconut milk (400 ml, about 1 can); 2 cups Khanom Krok flour mix (250 g) or substitute with a mix of rice flour and a little tapioca flour; 1/2 cup clear limewater (120 ml) or use hot water if unavailable; 1/3 cup hot water (100 ml); 1 tablespoon granulated sugar; 1 ladle cooked jasmine rice; 1 2/3 cups coconut cream or canned coconut milk (400 ml); 1 teaspoon salt (adjust to taste if you prefer less salty); 1 tablespoon Khanom Krok flour mix; 1/4 cup granulated sugar (60 g) / For less sweetness, use 3–4 tablespoons (40–50 g) / For more sweetness, use 1/3 cup (70–80 g)

Groufy ครัวเดนมาร์ก 👩🏻‍🍳🇩🇰 @GroufyDanishKitchen

Denmark

Thai Coconut Rice Pancakes (Khanom Krok) in a Takoyaki Pan – Blender Recipe

Groufy ครัวเดนมาร์ก 👩🏻‍🍳🇩🇰 @GroufyDanishKitchen

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Ingredients

1 hour

Serves 5 servings

For the Pancake Batter
1 2/3 cupscoconut milk (400 ml, about 1 can)
2 cupsKhanom Krok flour mix (250 g) or substitute with a mix of rice flour and a little tapioca flour
1/2 cupclear limewater (120 ml) or use hot water if unavailable
1/3 cuphot water (100 ml)
1 tablespoongranulated sugar
1ladle cooked jasmine rice
For the Topping Mixture
1 2/3 cupscoconut cream or canned coconut milk (400 ml)
1 teaspoonsalt (adjust to taste if you prefer less salty)
1 tablespoonKhanom Krok flour mix
1/4 cupgranulated sugar (60 g) / For less sweetness, use 3–4 tablespoons (40–50 g) / For more sweetness, use 1/3 cup (70–80 g)
Favorite steamed toppings: (shredded coconut, pumpkin, taro, sweet potato, corn, green onions, etc.)

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Steps

1 hour

1

Make the Pancake Batter: Combine all batter ingredients in a blender. Blend until smooth. Let the batter rest for 20 minutes.
2

Make the Topping Mixture: Combine all topping ingredients in a blender. Blend until well mixed.
While the batters rest, prepare your favorite toppings. Steam or heat until cooked: taro, sweet potato, pumpkin, corn, coconut (use green onions raw if desired).
3

Pour the pancake batter into each well of a takoyaki pan, filling about 80% full. Increase the heat and cover to let the batter set slightly. Then fill each well to the top with more batter. Once the surface is just set, add the topping mixture and your favorite toppings. Increase the heat and cover again.
4

When cooked, pair a fully cooked piece with a less cooked one, move them between wells, and rotate as needed since heat may vary across the pan. Watch carefully to avoid burning.
Once the pancakes are golden and crisp, remove and let cool on a rack. Serve and enjoy!

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Cooksnaps

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Groufy ครัวเดนมาร์ก 👩🏻‍🍳🇩🇰 @GroufyDanishKitchen

Published in the US on August 09, 2025 14:01

Denmark

เพราะอยู่ต่างประเทศ เข้าใจหัวอกคนไทยในต่างแดนที่จะคิดถึงอาหารไทยมากๆ เลยอยากแบ่งปั่นสูตรอาหารเอเชียที่เราสามารถหาวัตถุดิบได้จากที่นี่ ☺️🇹🇭🇩🇰#กินอยู่แบบไทยในเดนมาร์ก ☺️🇹🇭🇩🇰❤️ติดตามเพจของเราได้ที่ Life in DK : Groufy Danish wife สะใภ้เดนมาร์กช่องยูทูป : Groufy Danish Wife

Keywords

Rice Pancake Welsh Onion Taro Corn Kamote Tapioca Flour Coconut Pumpkin

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