Kanom Krok

Canon T2i, EF 17-40mm f/4L USM lens, Manual, f/4, 1/160sec, ISO 800, focal length 37mm, evaluative metering

Kanom Krok is a Thai Coconut Pudding. I guess you can call it a Lao Coconut Pudding if you like since we also have this in Laos.  My sister and I attempted to make this today with the pancake puffs cast iron that I bought from a flea market for $2 several years back.  You can buy one for $16.75+shipping at Amazon and it works very well.

Canon T2i, EF 17-40mm f/4L USM lens, Manual, f/5.6, 1/60sec, ISO 3200, focal length 34mm, evaluative metering

The ingredients,

1/2 cup rice flour
1/2 cup Glutinous rice flour
2 cups water
1/3 cup cooked steamed rice
1/2 cup grated coconut
1/2 teaspoon salt
2 tablespoons sugar
2 green onions thinly sliced

Mix 1/2 cup rice flour, 1/2 cup Glutinous rice flour with 1 cup water in a bowl. Mix well and let it sit for at least an hour.

As for the cooked steamed rice, mix 1/3 cup cooked steamed rice with 1/2 cup grated coconut in a blender, add salt, sugar, then add 1 cup water. Blend together until finely mixed. Then pour this into the bowl of mixed flour and water, add sliced spring onions and mix well by hand.

Canon T2i, EF 17-40mm f/4L USM lens, Manual, f/5.6, 1/80sec, ISO 3200, focal length 35mm, evaluative metering

I cooked on the stove at medium heat, sprayed the cast iron with Pam for nonstick. The cast iron didn’t come with a lid, and I covered it with a pot lid. This one in the photo is glass, I switched to a stainless steel pot lid later and it seems to work better.

Canon T2i, EF 17-40mm f/4L USM lens, Manual, f/5.6, 1/25sec, ISO 3200, focal length 36mm, evaluative metering

Cook until the cups turn slightly brown and crisp around the edge.  We were very happy with the result, it tasted just like the ones that we bought at the temple during the week of July 4th festival.

Canon T2i, EF 17-40mm f/4L USM lens, Manual, f/5.6, 1/25sec, ISO 3200, focal length 36mm, evaluative metering

15 thoughts on “Kanom Krok

  1. Very Interesting!!! I must really try this reciepe. In Denmark we make “Æbleskiver” (Apple slices”) in the same pan around Christmas – they are sweet and tasty if you make them yourself (most people today buy them frozen factory-made – and they do know, what they are missing!!).
    Look here: http://en.wikipedia.org/wiki/%C3%86bleskiver
    I did not find a recipe in English – if you would like one, send me an email (truels.noerholm@gmail.com) and I will translate one for you 🙂

    • truels, that’s interesting. It’s the exact same pan, but your version is baked in the oven. We heat our version on top of the stove. I saw some English ingredients on the apple slices, I might be able to follow. Thanks. 🙂

  2. Looks yummy!

    I love these and can never get enough of it. I didn’t know they add steam rice to it. I’ll have to try the recipe soon but make as crepes instead. Until I get my hand on a similar Puff pan.

    • Cambree, I didn’t know that they add steamed rice until I saw it last weekend and their batter is not that thick either. My second sister and I plan to make it for our family reunion at the end of the month. I hope my other sisters from NYC will like it. 🙂

    • ze, it’s very simple to make and I bet it would be good with hot peanut sauce, although I’ve never seen them serve that way. I have to give it a try.

  3. Pingback: Cambree Notes » Blog Archive » Kanom Krok: Little Coconut Treats

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