Khanom Krok

Khanom Krok is a delightful Thai coconut pudding, characterized by its creamy texture and subtle sweetness, making it a perfect vegan breakfast treat. These small, round cakes are cooked in a traditional pan, resulting in a crispy exterior and a soft, flavorful interior.

Ingredients

• Rice flour - 60 grams
• Tapioca starch - 30 grams
• Coconut milk - 200 ml
• Coconut sugar - 30 grams
• Salt - 1/4 teaspoon
• Water - 100 ml
• Chopped green onions - 2 tablespoons
• Corn kernels (optional) - 2 tablespoons

Steps

1. In a mixing bowl, combine the rice flour, tapioca starch, coconut sugar, and salt.
2. Gradually add the coconut milk and water to the dry ingredients, whisking until smooth.
3. Let the batter rest for about 10 minutes to thicken slightly.
4. Heat a Khanom Krok pan or a non-stick mini muffin pan over medium heat and lightly grease it with a bit of oil.
5. Pour a small amount of batter into each mold, filling them about 1/3 full.
6. Sprinkle a few chopped green onions and corn kernels on top of the batter.
7. Cover the pan with a lid and cook for about 10 minutes, or until the tops are set and slightly firm.
8. Remove the lid and cook for an additional 5 minutes until the bottoms are golden and crispy.
9. Use a toothpick or small spatula to gently remove the Khanom Krok from the pan.
10. Serve warm and enjoy!

Nutrition

• Calories: 180
• Protein: 2 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 6 g
• Unsaturated Fat: 1 g
• Water: 0.1 L

Health Benefits

• Rich in healthy fats from coconut milk, which can provide energy.
• Contains fiber from rice flour and tapioca, aiding in digestion.

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