A crispy, creamy Thai Coconut Pancakes you can easily recreate in your own kitchen.
🥥 My Coconut Sweet Memories from city to rural village
One of the sweetest memories from my time in Thailand is the warm coconut aroma of Kanom Krok — little pancakes cooked fresh at street stalls.
When I was a child, I only liked the ones with corn. As I grew older, I started to appreciate the savory edge of spring onion, and now I love experimenting with all kinds of fillings.
Hong Kong.
I once had the chance to demonstrate Kanom Krok on both print and video — possibly one of the first to adapt the recipe using a takoyaki pan for home kitchens.
Later on, I joined a sustainable food project in the rural villages of Sukhothai, the ancient capital of Thailand. I had the chance to learn from grandpas and grandmas who used edible flowers to naturally color the batter. For the filling, we took inspiration from the Taiwanese concept of “five-color beans” — known for their balance and nutrition — and developed a lighter, low-sugar version of this traditional recipe — vibrant in color, and full of heart.
It was a beautiful experience — cooking, learning, and sharing with the people who make food with so much care and pride.
This recipe brings together those memories — a crispy shell, a soft creamy center, and the joy of sharing something warm and handmade.
Sometimes, the simplest snacks carry the warmest memories.
🍡 What is Kanom Krok?
Kanom Krok is a classic Thai street snack made from a coconut-based batter and cooked in a special cast-iron pan with round molds. The name loosely translates to "crispy snack," and it’s loved for its golden, crispy edges and soft, gooey center.
Usually served in pairs, these bite-sized treats are often topped with sweet corn, taro, or spring onion — a beautiful balance of sweet and savory.
Ready to bring this sweet Thai memory to your kitchen?
Share your creations with me — I’d love to see what you make!
📝 This recipe card includes both English and Chinese for the ingredients and steps — thoughtfully designed to support both international readers and Chinese-speaking home cooks.
🥥 Thai Coconut Pancake (Kanom Krok) 泰式椰汁球
Equipment
- 1 waffle pan
Ingredients
🧂 Ingredients
🔸For the Shell：
- 50 g Cooked Jasmine rice
- 50 g Rice flour
- 200 ml Water
- 30 ml Coconut milk
- 20 g Shredded coconut
- 20 g Sugar
- ¼ tso Salt
🔸For the Lava Filling ：
- 1 cup Coconut milk
- 2 tablespoon Sugar
- ¼ teaspoon Salt
- 2 tablespoon Rice flour
Optional toppings：
- 6 tablespoon Sweet corn
- 6 tablespoon Spring onion
- Taro 芋頭 (other option)
- Pumpkin 南瓜 (other option)
- Purple sweet potato 紫薯 (other option)
🧂 材料
🔸外殼部分：
- 茉莉香米飯 – 50g
- 粘米粉 – 50g
- 水 – 200ml
- 椰漿 – 30ml
- 椰絲 – 20g
- 糖 – 20g
- 鹽 – ¼ tsp
🔸軟心餡料：
- 椰漿 – 1 cup
- 糖 – 2 tbsp
- 鹽 – ¼ tsp
- 粘米粉 – 2 tbsp
Optional toppings (可選餡料)：
- 粟米 （適量）
- 青蔥 （適量）
- 芋頭 （適量）
- 南瓜 （適量）
- 紫薯 （適量）
Instructions
👩🏻🍳 Instructions
- Prepare the fillings – Drain canned sweet corn and chop spring onions. Set aside.
- Make the shell batter – Blend all shell ingredients until smooth. Set aside.
- Make the lava filling – Mix coconut milk, sugar, salt, and rice flour until well combined with no lumps.
- Preheat the pan and grease – Heat your Kanom Krok or takoyaki pan and lightly grease it.
- Pour in shell batter – Fill each mold about 70% full. Cook for 5 minutes.
- Add lava filling – Spoon in the lava mixture to fill each mold.
- Add toppings – Add a small spoonful of corn, spring onion, or other toppings.
- Cover and cook – Cover with a lid and cook for 12–15 minutes until golden and crispy on the edges.
- Serve warm – Gently scoop out and enjoy while hot!
- 👩🏻🍳 中文食譜
- 預備餡料 – 粟米粒隔水、青蔥切粒備用。
- 準備外殼材料 – 所有材料放入攪拌機打勻成漿，備用。
- 製作軟心餡料 – 椰漿、糖、鹽與粘米粉拌至無粉粒，備用。
- 預熱模具並掃油 – 模具加熱後輕掃油防黏。
- 注入外殼粉漿 – 每格倒入約 7 分滿，煎約 5 分鐘。
- 加入軟心餡 – 注滿每格後再加入餡料如粟米、蔥花。
- 加蓋煎烤 – 蓋上蓋子煎 12–15 分鐘至底部金黃酥脆。
- 取出享用 – 用匙輕取出，熱食最佳！
Video
Notes
🌿 Yves Tips！
- A little pinch of salt goes a long way — it brings out the sweetness in Thai desserts.
- Mix and match your favorite fillings: pumpkin, purple sweet potato, taro… anything you love!
- No Kanom Krok pan? No problem! Try using a takoyaki or egg waffle pan.
- Want to play with colors? Add a touch of butterfly pea powder or purple yam powder to the batter — natural and beautiful!
- 泰國甜品裡經常加一小撮鹽，味道更香更有層次。
- 餡料可以隨自己喜好來玩，例如南瓜、紫薯、芋頭都好好食～
- 沒有 Kanom Krok 模具？用章魚燒或雞蛋仔模都一樣得！
- 想做出不一樣的顏色？可以在椰奶漿裡加點蝶豆花粉或紫薯粉，自然又靚。
🇹🇭 中文版｜泰式椰汁小煎餅 Kanom Krok
Kanom Krok 是我在泰國街頭最愛的甜點之一。外層微脆、內餡柔滑，帶有香濃椰香與糯米粉的熟悉感。這篇文章會教你如何在家做出這道地的椰汁煎餅，也會分享一些我在泰國吃過的版本與小秘訣。
👉 如果你是中文讀者，也歡迎留言分享你對這道甜點的回憶！
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