Thai Coconut Mini Pancakes with Crispy Edges

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These bite-sized Thai coconut pancakes are made in a special dimpled pan that gives them golden, lacy edges and a soft, custard-like center. A lightly sweet batter of rice flour and rich coconut milk puffs up under a lid, then gets finished with crisp scallions or toasted coconut. Serve them warm for the best contrast of crackly crust and creamy middle.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 14 gFat
• 11 gSaturated Fat
• 44 gCarbs
• 1 gFiber
• 20 gSugar
• 3 gProtein
• 320 mgSodium
• 180 mgPotassium
• 25 mgCalcium
• 1.5 mgIron
• 2 mgVitamin C
• 10 mcgVitamin A

Ingredients

For the batter

• 1 cup rice flour
• 1/4 cup tapioca starch
• 1 tbsp all-purpose flour
• 1 1/2 cups full-fat canned coconut milk, well shaken
• 3/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 1/2 cup cool water
• 1 tsp pandan extract (optional)

For finishing and topping

• 1/3 cup thinly sliced scallion greens
• 2 tbsp toasted unsweetened shredded coconut
• 2 tbsp cooked sweet corn kernels (optional)
• 1 tbsp neutral oil or melted coconut oil for brushing

Directions

1. Whisk rice flour, tapioca starch, and all-purpose flour in a medium bowl. Add coconut milk, sugar, salt, water, and pandan extract if using, then whisk until completely smooth with no lumps. Cover and rest the batter at room temperature for 20 minutes so the starches hydrate.
2. Heat a khanom krok pan (or aebleskiver/takoyaki pan) over medium-low heat for 3 to 4 minutes until evenly hot. Lightly brush each well with a thin film of oil using a small brush or paper towel.
3. Stir the rested batter once more, then fill each well about three-quarters full. Scatter a pinch of scallion greens and a few toasted coconut strands (or corn kernels) over each mound.
4. Cover the pan and cook undisturbed for 2 to 3 minutes, until small bubbles appear on the surface and the tops look just set with a slightly wet sheen in the center.
5. Uncover and cook another 30 to 60 seconds so the tops firm up. Use a small skewer or chopstick to gently lift each pancake from the well; flip them so the golden bottom becomes the top, or simply leave upright for a dome shape.
6. Transfer to a plate and keep warm. Repeat with the remaining batter, brushing the pan lightly with oil between batches. Serve immediately while the edges are crisp and the centers are still warm and custardy.

Cook’s Notes

• Use only full-fat coconut milk; light coconut milk will not give the rich, custardy center.
• Let the batter rest at least 20 minutes so the rice flour fully hydrates and the pancakes stay tender inside.
• Keep the heat at medium-low; too hot and the edges burn before the centers set, too low and they will not crisp.
• If you do not have a dimpled pan, use a takoyaki or aebleskiver pan as a substitute; the shape will be slightly different but the texture will be similar.
• Eat them within 10 minutes of cooking for the signature contrast between the crackly shell and creamy middle.

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