🥥 Thai Coconut Pancake (Kanom Krok) 泰式椰汁球
My favorite Thai street food is pancakes cooked with coconut.They look a bit like Japanese takoyaki or Hong Kong-style bubble waffles.Crispy on the outside, soft and slightly gooey on the inside — often filled with corn, spring onion, or sweet potato.When I was a child, I only liked corn. But when I grew up, I realized spring onion is also surprisingly good!This classic Thai snack is simple to make at home — and perfect for sharing warm, right off the pan. 🌿我最喜歡的泰國街頭小食，就是這款椰汁球 Kanom Krok。外型有點像日式章魚燒或港式雞蛋仔，外脆內軟，咬下去還會有微微的椰香流心。餡料通常有粟米、青蔥、紫薯等，鹹甜皆宜。小時候我只愛吃粟米口味，長大後才發現原來青蔥也好好食！**這款傳統泰式小食其實在家也能輕鬆完成，熱辣辣煎起來最適合即刻分享！**🌿
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。