Thai Coconut Rice Pancakes

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Thai coconut rice pancakes are bite-sized street snacks with crisp, lacy golden bottoms and tender, custardy coconut centers. Made from a simple rice flour and coconut milk batter, they are cooked in a special cast-iron pan with hemispherical molds. Best eaten warm, straight off the griddle, while the outside is crackling and the inside is still soft and almost molten.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 15 gFat
• 13 gSaturated Fat
• 44 gCarbs
• 1 gFiber
• 17 gSugar
• 4 gProtein
• 160 mgSodium
• 180 mgPotassium
• 25 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the batter

• 1 cup (130 g) Thai rice flour
• 2 tablespoons tapioca starch
• 1/3 cup (65 g) granulated sugar
• 1/4 teaspoon fine sea salt
• 1 cup (240 ml) full-fat coconut milk, well shaken
• 3/4 cup (180 ml) water
• 1 teaspoon pandan extract or 2 torn pandan leaves (optional)
• 1 tablespoon toasted grated coconut (optional)

For cooking and topping

• 2-3 tablespoons neutral oil or melted coconut oil, for greasing
• 2 tablespoons thinly sliced scallion greens
• 3 tablespoons cooked sweet corn kernels
• 1/2 cup finely diced taro or sweet potato, par-boiled
• 1 tablespoon toasted sesame seeds or shredded coconut, to finish

Directions

1. Whisk the rice flour, tapioca starch, sugar, and salt in a medium bowl until evenly combined and lump-free.
2. Pour in the coconut milk, water, and pandan extract, then whisk again until the batter is completely smooth and resembles heavy cream.
3. Cover and let the batter rest at room temperature for 20 minutes so the flours fully hydrate; stir in the toasted coconut just before cooking if using.
4. Heat a khanom krok pan (or an aebleskiver pan) over medium-low heat for 3-4 minutes, then brush each hemispherical mold lightly with a thin layer of oil.
5. Stir the batter gently and pour about 1 tablespoon into each mold, filling roughly three-quarters full.
6. Scatter a few scallion slices, corn kernels, or taro cubes on top of each pancake, then cook 2-3 minutes without stirring until the bottoms turn deep golden and lacy-crisp.
7. Use a thin skewer or small spoon to loosen each pancake, then flip it so the soft top cooks against the pan for another 30-45 seconds, forming a second crisp shell.
8. Transfer the pancakes to a plate, re-oil the pan lightly, and repeat with the remaining batter until everything is used.
9. Serve immediately in small paper cups or on a banana leaf, sprinkled with sesame seeds, while the crust crackles and the center stays warm and custardy.

Cook’s Notes

• Use full-fat canned coconut milk for the richest, creamiest interior; light coconut milk produces a thin, less satisfying texture.
• Keep the heat steady at medium-low – too hot and the coconut sugars scorch before the center sets, giving a bitter edge.
• A traditional cast-iron khanom krok pan gives the most authentic shape and crust; an aebleskiver pan is the best substitute.
• If the batter thickens while resting, loosen it with a tablespoon or two of water until it again pours like heavy cream.
• Eat within 5-10 minutes of cooking – the magic is the contrast between the crackling crust and the soft, almost molten coconut center.

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