Can I make these without a special pan?
While the special pan gives them their unique shape, you can try making them as small pancakes on a griddle, though the texture will be different.
DESSERT
Laotian Khanom Krok with Sweet Corn and Green Onion
Discover the delightful taste of Laotian Khanom Krok, a unique grilled coconut rice cake. These treats are wonderfully crispy on the outside, lusciously creamy within, and boast a harmonious blend of sweet coconut, fresh corn, and a hint of savory green onion. They make for an exceptional dessert or a charming sweet snack, offering a captivating interplay of flavors and textures.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the rice flour, tapioca flour, coconut milk, water, sugar, and salt until the batter is smooth and free of lumps.
02
Stir in the corn kernels and chopped green onion into the batter. Let the batter rest for 10 minutes.
03
Heat a khanom krok pan (or a takoyaki pan or a well-seasoned cast iron aebleskiver pan) over medium heat. Lightly brush each cavity with vegetable oil.
04
Pour the batter into each cavity, filling it about two-thirds full. Cook for 3-4 minutes until the edges begin to set and turn golden.
05
Carefully flip each rice cake using a small spoon or skewer. Cook for another 2-3 minutes until both sides are golden brown and the cakes are cooked through.
06
Remove the grilled coconut rice cakes from the pan and transfer them to a serving plate. Repeat with the remaining batter, greasing the pan as needed.
07
Serve the warm Laotian Khanom Krok immediately.
About This Recipe
Discover the delightful taste of Laotian Khanom Krok, a unique grilled coconut rice cake. These treats are wonderfully crispy on the outside, lusciously creamy within, and boast a harmonious blend of sweet coconut, fresh corn, and a hint of savory green onion. They make for an exceptional dessert or a charming sweet snack, offering a captivating interplay of flavors and textures.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispiness, cook the cakes a bit longer on each side until deeply golden. Adjust sugar to your preference; for a more savory snack, reduce sugar to 1 tablespoon.
Easy Substitutions
If you don't have tapioca flour, you can use an equal amount of cornstarch for a similar texture. Fresh peas or finely diced bell peppers can replace corn for a different flavor profile.
Storage & Reheating
Store leftover khanom krok in an airtight container at room temperature for up to 1 day. Reheat gently in a dry pan over low heat to restore some crispiness.
Serving Suggestions
Serve these warm as a delightful dessert or a unique snack. They pair wonderfully with a cup of hot tea or coffee. For an added treat, drizzle with a little condensed milk or a sprinkle of toasted sesame seeds. You can also serve them alongside fresh tropical fruits like mango or pineapple.
Common Mistakes
1. Overfilling the pan: This makes flipping difficult and results in misshapen cakes. Fill cavities only two-thirds full. 2. Heat too high: Leads to burnt exteriors and raw interiors. Maintain medium heat. 3. Not greasing the pan: Causes sticking. Lightly oil cavities before each batch. 4. Not resting the batter: Can result in a grainy texture. Allow 10 minutes for the flours to hydrate. 5. Flipping too early: Cakes will break apart. Wait until edges are set and golden.
Frequently Asked Questions
Can I use coconut cream instead of coconut milk?
Coconut cream is thicker; you may need to add more water to achieve the right batter consistency.
How do I know when they are cooked through?
They should be golden brown on both sides and feel firm to the touch. You can also test one by breaking it open.
Can I add other vegetables?
Yes, finely diced carrots or bell peppers can be added, but ensure they are small enough to cook quickly.
Is this dish typically sweet or savory?
Khanom Krok can be made both sweet and savory. This recipe leans slightly sweet with savory notes from the green onion.
MORE TO KNOW
The key to perfect Khanom Krok is the specialized pan, which creates their signature spherical shape and crispy exterior. If using a takoyaki or aebleskiver pan, ensure it's well-seasoned to prevent sticking. The resting period for the batter allows the flours to fully hydrate, resulting in a smoother texture. Don't overcrowd the pan, and maintain a consistent medium heat for even cooking and browning.
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