Thai Coconut Pudding, "Khanom Krok"

Kanom Krok is a special coconut pudding that's unique to Thailand, often prepared on the streetside by vendors who make it to order (see our street vendor video below). There are different minor variations, depending on the chef, and it's always prepared in a cast iron "kanom krok pan" which we offer. Usually the pan is placed directly over charcoal in a round clay oven (see photos below), but the pan works fine on a gas range or electric stovetop. We recommend making sure the pan is thoroughly heated but over medium (not high) heat.

Khanom krok has two layers--first the rice flour mix is cooked, followed by the sweet coconut milk topping. Too much heat will burn the bottom layer, so it might take a bit of practice to get the pan temperature just right, and a nice crispy bottom. Our recipe is very simple, and delicious!

Ingredients (bottom layer)
1 cup rice flour
2 cups water
1/3 cup steamed (cooked) jasmine rice
1/2 cup grated, dried coconut (available in the baking section of most supermarkets)
1/2 teaspoon salt

Ingredients (topping)
1 cup coconut cream
1/2 cup sugar
1.5 teaspoon salt
1 green onion (scallion) chopped (optional)

Method (bottom layer)
Mix 1 cup rice flour with 1 cup water in a bowl. Mix well, and let it sit for at least an hour (overnight is ok).

In a blender, mix 1/3 cup cooked jasmine rice with 1/2 cup grated coconut, add the salt, then and add 1 cup water. Blend together until finely mixed. Pour this into the bowl of rice flour and water that's been sitting. Mix well by hand. Set aside.

Method (topping)
Mix coconut cream, sugar and salt in a bowl until dissolved. If you decide to use green onion, add it now.

Cooking the Khanom Krok
The video below is an excellent way to learn the method of cooking khanom krok. Heat the khanom krok pan over medium heat, and brush with vegetable oil when hot. Using a spoon (our Thai spoon, with sharp edges and made of stainless steel, works perfectly), add the bottom layer mixture into each hole so it's about 2/3 full. Wait a moment, then pour about 2 teaspoons of the topping mixture into each hole to fill it up. Cover the pan with a lid (any lid will do, just set it on top of the pan), and cook until the cups turn slightly brown and crisp around the edge (about 8-10 minutes, or a bit more). Remove each cake, and serve warm. Usually the cakes are served as two (one placed on top of the other as shown below). Enjoy!

Spoon the first level Add the topping and cook Serve and enjoy! Authentic Thai Street Vendor Preparing Khanom Krok Street Vendor Khanom Krok Street Vendor Khanom Krok See The Street Vendor Video: Khanom Krok See our collection of Thai street vendors here

Kanom Krok Pan Own a legend of Thai cooking, and prepare the tastiest desert which delights the American and Thai pallette, with the Kanom Krok pan. We recently noticed this pan used on Iron Chef (January 2007, Chalermkittichai vs Batali). This is the finest quality pan, made in Thailand of heavy cast iron, it will last forever. The pan is 15 inches wide (including the handles) and accomodates 28 kanom krok (coconut pudding) cakes. The pan should be seasoned once with vegetable oil before you start using it, and we provide instructions. 28 cups as shown. Same as shown in our street vendor video. $29.95