Kanom Krok Bai Toey (Pandan Coconut Pancakes)
Indulge in these enchanting Thai Kanom Krok Bai Toey, featuring a vibrant green hue and an irresistible aroma from fresh pandan leaves. Each bite offers a delightful contrast: a crispy, golden-brown exterior giving way to a soft, custardy coconut center. These sweet, bite-sized pancakes are a perfect treat for a unique dessert or an exotic snack.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 368 kcal
Mise en place
Ingredients
batter
- 240 mlcoconut milk
- 60 mlwater
- 2 pcspandan leaf, cut into 5cm pieces
- 60 grice flour
- 30 gtapioca starch
- 50 ggranulated sugar
- 0.25 tspsalt
topping
- 120 mlcoconut milk
- 15 ggranulated sugar
- 0.13 tspsalt
- 5 grice flour
for cooking
- 1 tspvegetable oil
Equipment
High-speed blender · Fine-mesh sieve · Medium mixing bowl · Small mixing bowl · Whisk · Kanom krok pan or non-stick takoyaki pan · Lid (for pan) · Pastry brush · Small spatula or spoon · Kitchen scale (optional)
The method
Step by step
- 1
Combine 240 ml coconut milk, 60 ml water, and 2 pieces of fresh pandan leaf (cut into 1-inch pieces) in a high-speed blender.
About 1 min
Cook’s note: Cutting the pandan leaves into smaller pieces helps them blend more efficiently, ensuring maximum flavor and color extraction.
- 2
Blend the mixture on high speed for 2-3 minutes, until the pandan leaves are finely minced and the liquid achieves a vibrant green color.
About 3 min
Cook’s note: Ensure the mixture is thoroughly blended to extract all the aromatic oils and chlorophyll from the pandan.
- 3
Strain the pandan mixture through a fine-mesh sieve into a medium-sized mixing bowl, pressing firmly on the solids with a spoon or spatula to extract every last drop of liquid.
About 2 min
Cook’s note: Discard the fibrous pandan pulp; only the smooth, green liquid is needed for the batter.
- 4
Add 60g rice flour, 30g tapioca starch, 50g granulated sugar, and 0.25 tsp salt to the strained pandan liquid in the bowl.
About 1 min
Cook’s note: Measure your dry ingredients accurately using a kitchen scale for best results, especially with gluten-free flours.
- 5
Whisk the batter vigorously until it is completely smooth and free of any lumps, ensuring all ingredients are well incorporated.
About 2 min
Cook’s note: A smooth batter is crucial for achieving the characteristic delicate texture of kanom krok. If lumps persist, you can pass the batter through the sieve again.
- 6
Prepare the coconut topping by combining 120 ml coconut milk, 15g granulated sugar, 0.125 tsp salt, and 5g rice flour in a separate small bowl.
About 1 min
Cook’s note: Using full-fat coconut milk for the topping will result in a richer, creamier texture and flavor.
- 7
Whisk the topping ingredients until they are thoroughly combined and smooth, with no visible lumps.
About 1 min
Cook’s note: Ensure the rice flour is fully dissolved to prevent a grainy topping.
- 8
Preheat a kanom krok pan or a non-stick takoyaki pan over medium-low heat for 2-3 minutes.
About 3 min
Cook’s note: Maintaining a consistent medium-low heat is key to achieving crispy edges without burning the delicate pancakes. If you don't have a specialized pan, a regular non-stick skillet can work, but the shape will be different.
- 9
Lightly brush each well of the heated pan with a small amount of vegetable oil using a pastry brush.
About 1 min
Cook’s note: A thin layer of oil is sufficient; too much oil can make the pancakes greasy.
- 10
Pour the green pandan batter into each well, filling them approximately halfway.
About 1 min
Cook’s note: Avoid overfilling, as the batter will expand slightly, and you need space for the topping.
- 11
Cover the pan with a lid and cook for 3-4 minutes, or until the edges of the pancakes begin to set and crisp up.
About 4 min
Cook’s note: The lid helps to steam the pancakes, ensuring they cook evenly and develop a soft interior.
- 12
Uncover the pan and carefully spoon a small amount of the coconut topping mixture into the center of each partially cooked pancake.
About 1 min
Cook’s note: Be gentle when adding the topping to avoid disturbing the delicate, setting batter.
- 13
Cover the pan again and continue to cook for another 3-5 minutes, until the topping is fully set and the pancakes are cooked through with beautifully golden, crispy edges.
About 5 min
Cook’s note: The edges should be visibly golden and easily release from the pan when done.
- 14
Carefully remove the kanom krok from the pan using a small spatula or spoon, ensuring the crispy edges remain intact.
About 1 min
Cook’s note: If the pancakes are sticking, they may need another minute or two of cooking to fully crisp up and release easily.
- 15
Serve the Kanom Krok Bai Toey warm and enjoy immediately for the best texture and flavor.
About 1 min
Cook’s note: These pancakes are best enjoyed fresh, as their crispy texture softens over time.
Per serving
Nutrition
- Calories
- 368.2kcal
- Protein
- 3.1g
- Carbs
- 41.6g
- Fat
- 25.7g
- Fibre
- 2.6g
- Sugar
- 18.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
These delightful pandan coconut pancakes are perfect on their own, but for an extra touch of indulgence, you can serve them with a sprinkle of toasted sesame seeds or a light drizzle of condensed milk. They pair wonderfully with a cup of hot Thai iced tea or coffee. For a variation, try adding a small piece of corn or taro to the center of some pancakes before adding the coconut topping.
Store any leftover Kanom Krok in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 2 days. The texture will soften over time.
To reheat, place the Kanom Krok in a dry non-stick pan over medium-low heat for a few minutes until warmed through and the edges crisp up again. Alternatively, reheat in a toaster oven at 150°C (300°F) for 5-7 minutes.