Kanom Krok: The Best Thai Street Food + Recipe

For food-loving travelers, finding a hole-in-the-wall eatery or neighborhood culinary secret can feel like striking gold. Since I’m always on a Quest for the Best, some of my most exciting travel experiences have been finding a place that only a local would know.

When preparing to spend a few months in Thailand, I wanted to read everything I could about what to expect, what to be aware of, some of the places to visit, foods to eat, things to do and not do.

But I never came across the food I’ve decided turned out to be Thailand’s best kept secret: Kanom Krok.

What is Kanom Krok?

I’m not sure if it was the paper-thin crispy coconut shell, the sweet creamy filling or the savory sprinkle of fresh scallion that made Kanom Krok the street food I desired most.

Since it was a bit tropical and sweet, I craved it for breakfast. But depending on the topping – traditionally either scallion, corn or taro root, it could be savory so I craved it for lunch, a mid-afternoon snack, even a pre- or post-dinner bite.

About eight are typically served in an order, and since they’re not bigger than an Oreo, it’s easy to eat one or eight…

Whether in Bangkok or Chiang Mai, I loved finding a street food vendor pouring their coconut concoction onto a piping hot griddle. They only took a few minutes to cook so I always waited for the freshest batch. The fresher the better. They tend to get a bit soggy if left out for too long.

About this Recipe

Ever since discovering Kanom Krok, I wanted to share it with my family and foodie friends. Since hopping on a plane to try these treats is a bit out of the question, I’ve tried to perfect them with a recipe at home, using the combination of a few recipes I’ve found. My favorite take on it is my spin on Hot Thai Kitchen’s recipe.

I swapped a few ingredients for ones that might be more common for Americans to have on hand in their kitchen already. That said, I was VERY careful not to compromise the flavor. Am I trying to erase the Thai in this recipe? No way. Never. Just trying to bring my favorite Thai treat to my American friends with as much ease as possible.

Kanom Krok Pans

Alright, alright – so they aren’t called Kanom Krok pans, but that’s what I call them. I bought this one on Amazon, but they’re also available at commercial kitchen supply stores. This type of pan, used for Japanese Takoyaki (fried octopus balls), mini Dutch Pancakes or French Profiteroles. If you’re a foodie who loves experimenting in the kitchen, it’s worth the investment. Many rave about the electric ones because you can set a specific temperature, but I bought a pretty basic one and I just keep it over medium low on my gas range top stove.

Kanom Krok: The Best Thai Street Food + Recipe

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A crispy coconut Thai dessert with a savory twist. Kanom Krok is the best kept secret of the Thai Street food scene.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

For the Shell

• 1/3 cup cooked jasmine rice, packed (I love the frozen microwavable kind at Trader Joe’s – so easy!)
• 1/3 cup rice flour, spooned and leveled
• 1 cup water
• 1/4 cup canned coconut milk (I blended the entire can quickly so the fat and milk aren’t separate, then measured ¼ cup)
• 1/4 cup unsweetened shredded dried coconut
• 2.5 tbsp brown sugar
• 1/4 tsp salt
• coconut oil for greasing

For the Filling

• 1 cup canned coconut milk (quickly blended so the fat and milk aren’t separate)
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 2 tbsp rice flour

Traditional Toppings

• sliced scallions
• cooked corn kernels
• cubed taro root

Instructions

For the Shell

1. Place all ingredients in a blender (I use the single cup on my Ninja blender - I have this one) and blend until smooth. Set aside.

For the Filling

1. In a medium bowl, whisk together the rice flour, sugar and salt until there are no more clumps of flour. Add coconut milk and whisk until sugar is dissolved.

Prepare

1. Heat the pan at 325°F if using electric or over medium heat if using the stove. To test pan for readiness, sprinkle a bit of water onto the pan, and if it sizzles away immediately it’s hot enough. Brush the pan divots with coconut oil. Work in smaller batches in the beginning until you get the hang of it – try making only 5 – 6 at first.
2. Prepare toppings and a cooling rack.

Cook

1. Add ½ Tbsp of the shell batter into the pre-heated holes. Then add 1 tsp of the filling by dunking the teaspoon right into the middle of the shell and wiggle it slightly. Cook for 3 mins and using a toothpick, chopstick or skewer, wiggle to release the Kanom Krok to see if a light golden crust is forming.
2. *If you’re NOT using an electric pan, drop the temperature of your burner/flame to low at this point.
3. After 2 minutes or when the cakes are partially set, add preferred toppings.
4. If you have a pan lid, you can cover for a minute or two. If your pan didn't come with a lid - many don't - just lightly, and carefully lay a sheet of aluminium foil across the top of the griddle. Remove with tongs after a minute or two.
5. After 5 – 6 minutes of total cooking time, Kanom Krok should be a nice golden brown and crispy on the bottom. If not, leave them in for 1 – 2 minutes longer.
6. Remove the cakes by pushing them up with a toothpick/chopstick/skewer and scoop them out with a small spoon. Place on a rack to cool slightly, but eat while they are warm and crispy. Kanom Krok does not keep well.

Notes

My favorite toppings ranked: Scallions, Corn, Taro Root. Feel free to experiment with other toppings.

Work in small batches – don’t overwhelm yourself by filling every bubble with
batter.

Hot Thai Kitchen notes that shell and filling batters can be made in advance and
stored in the fridge. Bring it out to room temp before using. If the shell
batter has thickened up too much, you can add a bit of water to thin it out so
it pours easily. Batters last about a week, covered in the fridge.

Hungry for more Thai? Check out all of my favorite Thai food and Thai travel ideas.