Kanom Krok Thai Dessert

Kanom Krok Thai Dessert In today's era, we feel that it is becoming more and more difficult to find food. Many people in the modern era would have the same feeling that Many of our traditional Thai desserts That we used to eat when we were kids, but now it's more difficult to find. Some of them are almost impossible to eat at all.

 

- Red mortar, eat 2 tablespoons of betel nut (stir to dissolve overnight)

- 1000 ml of water

 

- 250 grams of rice flour

- 100 g cooked jasmine rice

- 80 grams of sugar (if you don't like sweet, reduce to 70 grams)

- 1/2 tsp sea salt +1/4 tsp.

- Rice flour, Twin Bear Brand, 1 measuring spoon + 1/2 measuring spoon

- 120 g of lime water (cannot use water instead)

- 500 ml of concentrated freshly squeezed coconut milk

- 250 ml coconut milk

- Ingredients of coconut milk

- Concentrated freshly squeezed coconut milk 500 ml.

- 60 g of granulated sugar

- 2 teaspoons of sea salt

 

- Vegetable oil for wiping the socket of Khanom Krok

- 1 - 2 pods of thinly sliced ​​sweet corn, steamed

- 1 cup steamed diced onion taro

- 1 cup chopped spring onions

- Napkins

 

1. The first step is to slice the sweet corn thinly, diced taro. Steamed for about 20 minutes. The spring onions are sliced ​​and set aside. Then make Khom Krok flour by letting us bring rice flour, steamed rice, lime juice, coconut milk, and salt to blend together until it's fine. Then pour it into a mixing bowl, let the dough rest for 30 minutes, then make the coconut milk face. by letting us bring rice flour Concentrated fresh-squeezed coconut milk white sugar and sea salt, mix together with a fork until everything dissolves well.

 

2. Next step, pour both ingredients into the pointed kettle. For ease of pouring into the pit tray, it is divided into 2 parts, namely the part of the flour and the part of the coconut milk. But if anyone does not have a cauldron Then let us pour it into the pot. Then use a small ladle to put it for the drop.

 

3. Techniques for dripping Khanom Krok We have to drop the flour mixture into it first. starting from the outside of Khanom Kruan Bao to converge on the inside When the drop is complete Must bring down the coconut milk part immediately until complete Then bring the sprinkles of Kanom Krok that we have prepared to drop down accordingly. The spring onions can be dropped immediately. Corn and Taro Or other pages should wait for the powder to set before putting it in.

 

4. Then we bring the lid to cover. Take about 5 minutes or see if the outer edge of the khom krok is starting to brown. It is considered valid. Take a spoon and scoop out one hole at a time. Arrange on a plate that we have prepared to be beautiful and appetizing, ready to serve, Khanom Krok Chao, ready to eat. 

 

 

A: Khanom Krok Chao Wang is a royal-style Thai coconut rice pancake made from rice flour, cooked rice, coconut milk, sugar, and salt. It has crisp edges, a soft creamy center, and toppings such as corn, taro, or spring onion.

 

A: The royal-style version focuses on a smoother batter, richer coconut topping, balanced flavor, and more refined presentation, while regular versions may vary by region or street-food style.

 

A: Cooked jasmine rice adds fragrance and softness to the batter, helping create a smoother and more delicate texture.

 

A: Clear limewater helps the batter set properly and gives the edges a delicate crispness. Plain water can be used instead, but the texture may be slightly different.

 

A: The mold must be properly heated and lightly oiled. Pour the batter first, immediately add the coconut topping, then cook over steady medium heat until the edges turn lightly brown.

 

A: Common toppings include steamed sweet corn, steamed diced taro, and chopped spring onion. Sweet corn and taro should be cooked before adding, while spring onion can be added directly.

 

A: Resting allows the flour, rice, coconut milk, and water to combine fully, creating a smoother batter and a more even texture when cooked.

 

A: It is best eaten hot or warm, when the edges are crisp, the center is soft, and the coconut aroma is most fragrant.