Can I make the batter ahead of time?
Yes, you can prepare the rice batter up to 1 day in advance and store it in an airtight container in the refrigerator. Stir well before cooking.
BREAKFAST
Laotian Khao Nom Kok (Coconut-Rice Pancakes) with Pandan Custard
These delightful Laotian coconut-rice pancakes, known as Khao Nom Kok, are crispy on the outside and soft on the inside. Served with a fragrant pandan custard, they offer a unique and family-friendly breakfast experience.
HOW TO MAKE IT
Let's cook.
01
Drain the soaked jasmine rice and combine it with the cold cooked jasmine rice, 1 cup coconut milk, 1/4 cup granulated sugar, and 1/2 teaspoon salt in a blender. Blend until very smooth, about 3-4 minutes, scraping down the sides as needed.
02
Pour the rice batter into a bowl and stir in the 2 tablespoons tapioca flour until well combined. Let the batter rest for 15 minutes.
03
While the batter rests, prepare the pandan custard. In a small saucepan, whisk together the 2 large eggs, 1/4 cup coconut cream, and 1 teaspoon pandan extract. Cook over low heat, stirring constantly, until the custard thickens to a pourable sauce consistency, about 5-7 minutes. Do not boil. Remove from heat and set aside.
04
Heat a khao nom kok pan (or a well-seasoned aebleskiver pan) over medium heat. Lightly brush each cavity with a small amount of oil.
05
Pour the rice batter into each cavity, filling it about two-thirds full. Cook for 3-4 minutes, or until the edges are golden brown and crispy.
06
Carefully flip the pancakes using a small spoon or skewer and cook for another 2-3 minutes, or until golden brown and cooked through. Repeat with the remaining batter.
07
Serve the warm Khao Nom Kok immediately with the prepared pandan custard for dipping.
About This Recipe
These delightful Laotian coconut-rice pancakes, known as Khao Nom Kok, are crispy on the outside and soft on the inside. Served with a fragrant pandan custard, they offer a unique and family-friendly breakfast experience.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispiness, ensure your khao nom kok pan is very hot before adding the batter. Adjust the sugar in the custard to your preference. A small squeeze bottle can help with pouring the batter neatly into the pan cavities.
Easy Substitutions
If pandan extract is unavailable, you can omit it or use a few drops of green food coloring and a touch of vanilla extract for a similar visual and aromatic effect. Regular all-purpose flour can be used in place of tapioca flour, though the texture may be slightly less chewy. Any neutral oil can be used for greasing the pan.
Storage & Reheating
Leftover Khao Nom Kok can be stored in an airtight container at room temperature for up to 1 day or refrigerated for up to 3 days. Reheat in a dry skillet over medium heat until crispy. The pandan custard should be stored in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
Serve these pancakes as a delightful breakfast or brunch item. They pair wonderfully with fresh tropical fruits like mango or pineapple. For a more substantial meal, offer them alongside a light fruit salad. A sprinkle of toasted coconut flakes over the custard adds an extra layer of texture and flavor.
Common Mistakes
One common mistake is not blending the rice batter long enough, resulting in a grainy texture. Ensure the batter is completely smooth. Another error is cooking the pancakes over too high heat, which can burn the outside before the inside is cooked. Maintain a medium heat. Overfilling the pan cavities can make flipping difficult and prevent even browning. Lastly, not stirring the custard constantly can lead to scrambled eggs instead of a smooth sauce.
Frequently Asked Questions
What if I don't have a khao nom kok pan?
An aebleskiver pan (Danish pancake pan) works perfectly as a substitute. If you don't have either, you can try making larger, flatter pancakes in a regular non-stick skillet, though the traditional shape and crispiness will be different.
Is pandan extract necessary?
While it adds a unique flavor and vibrant color, it's not strictly necessary for the pancakes themselves. However, it's essential for the pandan custard to achieve its signature taste.
MORE TO KNOW
Achieving the perfect texture for Khao Nom Kok involves a balance of crispy exterior and soft, chewy interior. The overnight soaking of the jasmine rice is crucial for a smooth batter and contributes to this texture. The tapioca flour also plays a key role in creating that desirable chewiness. When cooking, resist the urge to overfill the cavities, as this can lead to uneven cooking and less crispy edges. A gentle, consistent heat is best to ensure they cook through without burning. The pandan custard adds a vibrant color and aromatic sweetness that perfectly complements the subtle coconut flavor of the pancakes.
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