Khanom krok (Thai coconut rice pancakes)
Little crisp-edged rice flour cups with a soft, salty-sweet coconut cream centre, baked in a mini muffin tin instead of the traditional pan.
- Time40 min
- LevelMedium
- Costabout £0.63 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Blitz the rice flour, cornflour, cooked rice, 250 ml of the coconut milk, the sugar, half the salt and the water in a blender until completely smooth. Leave to stand for 15 minutes.
15 min - 2
In a small pan, warm the remaining 150 ml coconut milk with the last of the salt and 1 tablespoon of the batter, whisking, for 3 minutes until slightly thickened. This is the topping.
3 min - 3
Heat the oven to 220°C (200°C fan). Brush a 24 hole non-stick mini muffin tin generously with coconut oil and heat it in the oven for 5 minutes.
5 min - 4
Remove the hot tin and quickly spoon the batter into the holes, filling each about half full. Scatter a few spring onion slices or sweetcorn over some of them.
- 5
Bake for 6 minutes until the batter has set around the edges. Spoon a little topping into the centre of each.
6 min - 6
Bake for another 8 to 10 minutes until golden at the edges and just set on top. Loosen with a spoon and eat warm.
9 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.