Kanom Krok

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Kanom Krok are puffed cakes cooked in pans in Thailand. They are very small, about 1 inch (2 1/2 cm) wide. They are crispy on the outside, soft on the inside.

They can be savoury or sweet. They are eaten at breakfast and for snacks.

The batter is made from rice flour and coconut milk.

They are topped with a sweet coconut cream mixture, plus a savoury topping such as shrimp, chiles, caramelized peanuts, corn, chopped green onion, etc.

Kanom Krok are very inexpensive on the street, about 25 cents US for 8 to 10 of them (2005 prices.) They are sold from food booths on the street, usually two at a time. They used to be sold wrapped up in a banana leaf; now they are put in styrofoam containers instead.

In markets, vendors cook them over charcoal burners. Many vendors have a secret ingredient that they also add -- for some, it is a soft drink such as Sprite (sic.)

In Thailand, ready-to-mix Khanom Krok flour is sold. You just add water.

You cook then in a Kanom Krok pan, heating the pan and greasing the cups first before adding the batter. The pan should be hot enought that the batter will sizzle when put in. You fill each cup about 2/3 full, and cover with a lid.

Before the batter sets completely, you sprinkle any topping on.

The batter cooks quickly. When they are half done, you use a skewer, a knitting needle or a bamboo stick to rotate them in the holes so that the uncooked top will be on the bottom and cook.

Two cooked halves are put together to make a full, round one.
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