Coconut Pancakes (Kanom Krok) From The Cookbook It Rains Fishes Recipe

Looking for an easy Coconut Pancakes (Kanom Krok) from the cookbook It Rains Fishes recipe? Learn how to make Coconut Pancakes (Kanom Krok) from the cookbook It Rains Fishes using healthy ingredients.


Submitted by cjmurray

Makes 24 servings



Fell in love with them in thailand. They are sweet and probably should be eaten as a dessert.

Recipe Ingredients for Coconut Pancakes (Kanom Krok) from the cookbook It Rains Fishes

42 ounce coconut milk
1/4 cup sugar
1 tbs sugar
2 1/2 tbsp tapioca
3 tbs rice, uncooked
1/3 cup coconut, finely shredded
2 cups rice flour
2 tbsp salt, sea
2 tbsp peanut oil

Recipe Directions for Coconut Pancakes (Kanom Krok) from the cookbook It Rains Fishes

  1. If using caned coconut, spoon into a small saucepan 1 3/4 cup of the creamiest part from the top of 3 cans of coconut milk. Heat just enough to melt and smooth out the lumps. Add sugar and stir to dissolve. Allow to cool before mixing in 2 1/2 tbs. of tapioca. Stir until smooth. Set aside.

  2. Combine the remaining coconut milk from the cans and stir until smooth, heating if necessary to melt the coagulated parts. Allow to cool.

  3. Grind the uncooked white rice in a food mill or clean coffee grinder as finely as possible. Do the same with the shredded coconut. Combine the two with the rice flour, salt and coconut milk. Stir and mix until well blended and smooth.

  4. Heat a well-seasoned kanom krok griddle (or substitute with a Ebelskiver pancake griddle) on the stove, in a hot oven or over a small round barbeque kettle with medium-hot charcoals. When the griddle is hot brush the surface indentations with peanut oil. Wait a few seconds before spooning the salty rice mixture into each indentation to about two-thirds full. The batter should sizzle when it hits the hot metal. (If you have a teakettle with a spout, you may find it helpful as a container from which to pour the rice batter onto the griddle.)

  5. Before the batter sets add a dab of the sweet coconut cream mixture over the top to fill. Cover with a round lid and allow to cook for a few minutes, or until the pancakes are firm and crispy brown on the bottom. Remove gently with a rounded spoon. Re-greased the griddle before making the next batch. Because rice flour tends to settle, stir the coconut mixture well before pouring onto the griddle. Serve warm.

Categories

Dessert

Nutrition Facts
Serving Size 71.6g
Amount Per Serving
Calories
195
Calories from Fat
122
% Daily Value*
Total Fat
13.5g
21%
Saturated Fat
11.0g
55%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
589mg
25%
Potassium
146mg
4%
Total Carbohydrates
18.1g
6%
Dietary Fiber
1.5g
6%
Sugars
4.3g
Protein
2.0g
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • No cholesterol
  • High in manganese
  •   Bad points
  • Very high in saturated fat
  • High in sodium
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