a Thai dessert, crispy on the outside and custardy inside, these coconut flavored pudding cakes are delicious. I’m trying with minimal success to get it right. kanom krok recipes - Google Search
I’ve got a cast iron pan with lid, have tried a couple of the aforementioned recipes. Going to take some time to get it right.
so I went to Hollywood Farmer’s Market Sunday where one booth has some Thai ladies who make excellent kanom krok. I got a bunch of tips and lots of advice. Next batch coming soon. They were excited that I was trying. Of course, in the interest of research, I had to have two orders of theirs.
Alan,
Looking forward to your post on this with the tips.
I have the pan but use it for stuffed mushrooms, grilled oysters (when i buy them already shucked) but bought it do Kanom Krok.
finally someone answered! I can use some help.
Some assembly tips included here: Thai Coconut Pancake Recipe - Kanom Krok ขนมครก | Thai Recipes - YouTube
Ooh these are awesome. There’s a Thai temple in Berkeley, CA (Wat Mongkolratanaram) where a whole host of Thai grandmothers prepare quite authentic food on Sunday for hordes of visitors, including exemplary Kanom Krok. What I noticed is the grandmothers will fill the pan in several passes. One pass in the beginning, about 2/3 full, which will be left long enough to develop the crispy exterior, then they’ll do 1-2 more passes towards the end, to the point where each depression is almost overflowing, so that the middle remains gooey. The art seems to be in the timing. Good luck ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
it’s actually two different mixtures. First does the crunchy outer shell, two thirds. Second one, final third, is the gooey center, added a minute or so later. I’ll get it!
tried again. Better. Not good yet, however. Outer crust was good—used glutinous flour and regular rice flour. Inner didn’t harden well. I will use some rice flour and tapioca flour on it next time. I’ll get there.
flavor was good. Ugly as sin, however.
another bust. I think I will work on the outer shell till I get it right, then the interior.
Then took the batter and cooked it in a nonstick egg pan and it tasted delicious but I can’t get it right in the Thai pan. I’m heading back to Farmer’s Market to quiz the ladies at the Thai food stand again. I’m not giving up.
now I’m real irritated. She made it look so easy.
finally close. Not perfect.
yes, because there are two different mixtures. The first is indeed 2/3 and the second is 1/3. The first is for the crispy exterior. It has more rice flour. The inner mixture, the second pass, is more coconut milk and sugar. It has some rice flour and tapioca flour so it will also solidify. The art is to pour the second mixture before the first sets up. That way, it pushes the first layer up the sides before solidifying and keeps the second mix in the center . . . easier to pour from teapots so I ordered two today.
showed the Thai ladies my work and they giggled and offered me to work with them. I plan on taking them up on it. Got several tips, lower temperature, covered longer, how to pour into the molds. They were sweet. Will try soon but I’m low carb now.
Alan, I love seeing your passion on this.
come help scrub clean the damn pan! When I’ve burned a batch it takes an hour to get the carbonized sugar off the pan and reseason . . . but now I’ve got it down. Still waiting for my little teapots to arrive. That will be a game changer. I will get it.
It’s interesting that my 3 favorite desserts all have crispy outside and custardy inside—crème brûlée, canelés, and kanom krok.
