Thai Coconut Pancake Recipe - Kanom Krok ขนมครก _ Thai Recipes

"WEBVTTKind: captionsLanguage: enSawaddee ka welcome to hot thai kitchen today I am making possibly the most requested dessert  recipe ever I'm making kanom krok which are these little coconut pancakes that are sort of  crisp on the outside and custardy and soft on the inside I mean every person who has these for the  first time has told me they've been shocked at how good these are that's why they're requested  so often and finally today's the day I'm gonna show you how you can make it at home let's get  started so there are actually two portions to this recipe the shell and the filling but the  ingredient lists are really simple I've got here some jasmine rice cooks jasmine rice a  little bit of palm sugar you can do white sugar if you want rice flour some coconut milk and some  shredded coconut here I use desiccated but in Thailand that you use fresh grated both of them  will work fine and some water and all you do is throw everything into a blender and puts it up  that's it does not get any easier than that start low so you don't kick up flour all over the placeoh there we go now there's gonna be tiny little grains of rice and coconut whatever that's totally  fine you just don't want like big pieces of coconut but a little texture is always nice all  right let's mix up the filling so I just realized that I forgot to add salt into my shells I'm just  gonna add a little bit of salt now and give it a whisk so the filling is actually the easiest thing  ever there are four ingredients or some coconut milk that I've got right here I'm gonna sweeten it  with some sugar however it's a very flexible and recipe so if you want to make it a little sweeter  you can add more sugar if you want less sweet you can do less sugar some parts of Thailand actually  makes condom croak not sweet at all and then what they do is they serve it with sugar on the  side and people sprinkle it at the end so that's totally an option for you I don't really like it  that way but you know it's an option a little bit of salt don't forget so the filling is gonna be  sort of a salty sweet custardy combination and a little bit of rice flour to bind everything  together and that's it now if you're wondering why am i adding rice flour and cooked rice to this and  there's a reason so rice flour is what's actually going to set the dessert that's the flour in our  dessert cooked rice will actually add flavor because rice flour was just the starch there's  no flavor but whole rice grains have sweetness and fragrance it really makes a difference when  you do rice and rice flour together so this is the hardest part of this whole recipe it's not that  hard it does require some technique and a special equipment such as this pan this is a takoyaki pan  as it's indicated by this little octopus it works fine for this recipe but does bear in mind that in  Thailand canonical pen is actually shallower than this but it'll still work we just won't fill it  all the way there are also other sort of rounded pans that are for stovetop you can use those I  think they're for Dutch pancakes or something like that somebody will tell me in the comments  but those I find way too big like those are huge and I like this particular and because you can  actually there's actual temperature adjustment some other brands it's just either on or it's  often you can't really control it which I don't like turn it on to 325 on the low side so we give  ourselves lots of time if you want to buy this pan online I got this on Amazon I'll put the link in  my kids and I'll put that link right up here and in the description below this is a nonstick pan  but I'm gonna grease it anyway with some coconut oil because I find the bottom crisp up nicer when  there is some oil in there so I'm just using a little coconut oil and brushing it and I'll just  do half at a time that's hot enough for me so here is the technique you want to first go in with the  base and if you are using this pan go in with about half a tablespoon and it doesn't have to  sizzle that's totally fine I'll just do three for now and then the filling goes in so the filling  you want to put just one teaspoon and watch this technique it makes a big difference okay you take  this 1 teaspoon of filling and you like dunk it into the center and then wiggle your spoon  a little bit to make sure that the shell actually comes up the side because that's what is going to  keep everything contained so the goal of kinome crock is for the two layers is to create a nice  gradient of a shell that's well cooked and then as it gets to the top it becomes loose and custardy  and super soft and on the street you'll notice they pour the mixture from height and so when they  pour the top just from the height of the thing falling it mixes anyway but I don't have that  kind of skill and accuracy so this is a technique that I've devised that works really well let's try  this again have a tablespoon in the base and if it sounds like it's sizzling quickly you want to go  in there with the filling right away because you don't want the bottom to cook too much before you  go in with the filling and notice I'm like digging my spoon right into the base by doing so you push  the bottom shell up the sides and so your sides are also cooked okay that's the important part  we're gonna let this cook until it's nice and crisp and brown on the outside you'll notice  that the top will start to set as well fillings let's talk fillings the most classic one is green  onions which you might think what are you doing putting green onions on my dessert trust me it  works I never thought it did as a kid I refuse to have the green onion one but now son adopted like  you know what that's kind of good so just a little bit onto each one and then the other one that's  really popular is corn so this is corn kernels that have already been cooked just a few finally  I've got some cooked taro this is not as common but definitely was where I grew up and I loved it  so I'm gonna put just a couple pieces and so these are already cooked as well so now I'm gonna fill  the rest of these now on the street what they like to do is they cover it and it allows it to steam  and it'll cook quickly I actually like to let it cook uncovered at least for the most part so that  the bottom has time to really crisp up and this is a secret I got from one of the coddled crook  vendors actually she told me that when the vendors are in a rush and they want to turn over quickly  they rush these and then you don't get as crispy off acronym crook but if you let it go slow and  low that's when the crisp enos happens now that we have our time we can let it go all right so once  you start to notice that the bottoms of these are well browned and if you're ready to take them out  but you feel like the top hasn't quite cooked then you want to get a pot lid or something and  cover that's it and with the cover it'll just take like one minute to set the top that's why  you don't want to do this too early because then you don't have time to develop that crust getting  it out is a whole nother challenge since this is a nonstick pan you want to be really careful  I'm gonna use a metal spoon but you want to be careful not to scratch it what I do is I use a  toothpick and then I insert the spoon underneath and lift it out gently and then you want to make  sure you let this rest on a rack so it doesn't steam and then you lose that Chris penis okay  and that is it you guys it's not that difficult just requires a little bit of technique now  instead of doing my usual thing where I played everything nicely for you before I eat it I'm  gonna eat these right now because you do not want to eat these cold like these are not good  once they've cooled down we have a crispy shell that's holding a very moist custardy thing in the  middle so that crispiness is not gonna last long so you want to make sure that you eat this while  they're still hot not straight out of the pan cuz that'll burn you badly but you know give them like  a few minutes now characteristics of a good kernel crop is first crispy bottom I think you can hear  that and second smooshy soft Center that's super custody ah so good nothing like it like I said  crisp on the outside and that toasty Brown flavor and just rich moist luscious soft on the inside  this reminds me make sure you use good quality coconut milk for this that is where most of the  flavor is coming from and if you're using crappy coconut milk the flavor is gonna go downhill so if  you want to know what coconut milk I recommend how to look for a good coconut milk I do have a video  for that I'll put the link right up here so I'm gonna keep going and finish these off but I'll say  goodbye to you right here the recipe as always will be on hot Thai Kitchen dot-com and also  remember the link to this pan if you're wondering about it will be in the description below and also  up here when you make it definitely send me a photo I would love to see these on Facebook  Twitter or Instagram i'm also on Pinterest now by the way for those of you who are pinners if  you haven't subscribed to the show make sure you do so you don't miss an awesome recipe like this  and click that little bell icon as well so you get a notification when I post a new video if you love  the show and you want to support us check out our patreon link in the description below and  I will see next time for your next delicious time you hydrate that way it doesn't oops\n"