Khanom Krok

Khanom krok (ขนมครก) is a Thai dessert with a crisp shell and a custardy center. It’s gluten free and vegan because it’s made with rice flour and coconut milk.

Khanom krok has been a popular dessert in Thailand since the Ayutthaya period (1351-1767). Kanom (ขนม) means a snack or dessert, and krok (ครก) means mortar, which refers to the cup-like shape of the snack. Sweets similar to khanom krok are also a part of Bangladeshi, Laotian, South Indian, Burmese, and Indonesian cuisines.

Making khanom krok requires two separate but simple batters, with the second batter forming the custard-y center. It’s added after the first batter has partially cooked and retains a wobbly consistency when the outside is crisp. Common toppings include fresh corn, chopped scallions, and pumpkin. Slightly savory toppings are common in Thai desserts to help offset the sweetness, but fruit topping is also delicious.

Even though the ingredients are pretty simple, cooking khanom krok can take some time to perfect. It also requires a specific pan. If you have an aebleskiver, poffertjes, or takoyaki pan, these will work well! Below you’ll find links to each variety of pan, plus the ingredients needed to make khanom krok. Recipes can be found at the bottom of this article.

Khanom Krok Supplies and Ingredients

• Electric Takoyaki Maker - Health and Home

• Cast Iron Aebleskiver Pan - La Cuisine

• Coconut Milk - Aroy-D

• Glutinous Rice Flour - Erawan

• Thai Rice Flour - Erawan

• Premium Palm Sugar - Four Elephants

• Pure Calcium Hydroxide (slaked lime) - Modernist Pantry

Khanom Krok Recipes

• Kanom Krok from Hot Thai Kitchen

• Khanom krok from Fork and Story

• Kanom krok from Inquiring Chef

• Thai coconut rice pancakes from Oh Joy

• Kanom krok from The Kitchn