| Khanom krok | |
| Country: | Thailand[1] |
| Region: | Southeast Asia |
| National Cuisine: | Thailand |
| Type: | Dessert |
| Similar Dish: | Banh khot, mont lin maya, takoyaki, serabi |
| No Recipes: | true |
Khanom krok[2] or coconut-rice pancakes or mortar toasted pastry,[3] (Thai: ขนมครก,, in Thai pronounced as /kʰā.nǒm kʰrók/) is a traditional Thai dessert.[4] They are prepared by mixing rice flour, sugar, and coconut milk to form a dough. Usually, khanom krok is composed of two batters, one salty and one sweet, both of which are cooked in a heating mantle—a hot indented frying pan. After heating, khanom krok is picked out of the mantle and the two half-circular doughs formed into a circular shape.
Khanom krok is fragrant, sweet and the texture is also smooth from the coconut milk. Similar dishes can also be found in Bangladesh, Myanmar (where it is known as mont lin maya), Laos, South India (where it is called as Paddu, Paniyaram or Gundpongalu) and Indonesia (where it is called serabi).
Ingredients typically include coconut milk and rice flour.[5] Additional ingredients may include sugar, tapioca or arrowroot flour, white rice, shredded coconut, peanut or corn oil, green onions, corn, taro, pandan essence and cilantro. The mixture is poured within the dimples on a hot heating mantle.[5]
Khanom krok was well-known since Ayutthaya period said in Ayutthaya Testimonies:-
The kanom krok pan is thought to have popularized during reign of King Narai 1656-88 AD in which not only influenced by Portuguese people after their arrivals in Siam since 1516 AD,[6] but also similar to the æbleskive pan.[7]
And at that time was the beginning of a heating mantle–a hot indented frying pan. First, the dough made by rice immersed in water and mill with thin coconut milk, cooked rice, and shredded coconut that put a little salt then top with undiluted coconut milk. But for the Royal Thai version, they adapt the top of khanom krok to become more diverse. Such as corn top, scallion top, and shrimp top.