Khanom krok is a Thai sweet that is made primarily of rice flour and coconut milk. It’s vegan, it’s versatile, and the batter is simple to make. The most difficult part of this dish is the fact that it requires a specific pan to make the sweets and two separate batters. I’ve successfully used an aebleskiver pan, but it’s a little deeper than would be used in Thailand. Takoyaki or poffertjes pans would also work.
To make khanom krok, you’ll need cooked rice, rice flour, coconut milk, salt, and palm sugar. One of the recipes I’ve found uses lime water for a crispier crust, but I’ve made them without this and they were just as tasty. You’ll spoon in some batter, then later in the cooking process you’ll add the filling ingredients for a creamy soft-set center. Traditional toppings for these sweets are sweet corn, green onions, or taro. Topping with fruits like mango or berries is also delicious.