ขนมครก
ของหวาน • ไทย
เกี่ยวกับ Khanom Krok
Coconut rice pancakes with sweet corn or taro topping
How to Make Khanom Krok (Traditional & Healthy Version)
Khanom Krok is a beloved traditional Thai dessert, often enjoyed as a street food snack across Thailand. These delightful coconut rice pancakes are known for their creamy, slightly sweet centers and crispy edges, offering a beautiful contrast in each bite. Khanom Krok is typically cooked in a special cast iron pan that forms small, round cups—perfect for sharing and enjoying fresh off the griddle. Originating centuries ago, Khanom Krok is a staple at morning markets and food stalls, especially in Central Thailand. The dessert's delicate flavor comes from naturally sweet coconut milk and subtle palm sugar, balanced with the gentle aroma of jasmine rice flour. Khanom Krok is not only a treat for the taste buds but also a reflection of Thai communal culture, where food is prepared and shared among family and friends. Its simple ingredients and vegetarian profile make it a wholesome, guilt-free indulgence suitable for all ages. Ideal for those seeking a light dessert, Khanom Krok brings together the best of Thailand’s culinary tradition—minimal ingredients, vibrant flavors, and a focus on natural sweetness. This healthy version reduces sugar while maintaining authenticity, making it a smart choice for anyone looking to enjoy Thai cuisine without compromising on health.
วัตถุดิบ(สำหรับ 6-8 small pancakes per serving)
- 1/2 cup Rice flour (Thai jasmine rice flour)
- 1 cup Coconut milk (full-fat, unsweetened)
- 1/4 cup Water (filtered)
- 2 tbsp Palm sugar (or coconut sugar)
- 1/4 tsp Salt
- 2 tbsp Shredded coconut (fresh or desiccated)
- 2 tbsp Scallions (finely sliced (optional topping)) - ไม่จำเป็น
- 2 tbsp Corn kernels (optional traditional topping) - ไม่จำเป็น
- 1 tsp Vegetable oil (for greasing pan)
วิธีทำ
- 1
In a mixing bowl, whisk rice flour, coconut milk, water, palm sugar, and salt until smooth and well combined.
5 minutes
Use warm water to help dissolve the palm sugar quickly.
- 2
Let the batter rest for 10 minutes to allow the rice flour to absorb the liquid and thicken slightly.
10 minutes
Resting the batter ensures a smooth texture and crispier edges.
- 3
Preheat a Khanom Krok pan or aebleskiver pan over medium heat and lightly grease each cup with vegetable oil.
2 minutes
Use a pastry brush or a small piece of paper towel to oil the pan evenly.
- 4
Pour batter into each cup, filling about 3/4 full. Sprinkle toppings like shredded coconut, scallions, or corn kernels as desired.
3 minutes
Don’t overfill; the batter will puff up as it cooks.
ทำไมเมนูนี้จึงดีต่อสุขภาพ
This Khanom Krok recipe is a healthy dessert choice due to its use of whole, plant-based ingredients and minimal added sugar. Coconut milk provides healthy medium-chain triglycerides (MCTs), while the rice flour keeps it gluten-free and easy to digest. By using natural sweeteners and fresh toppings, this dish delivers satisfying flavor and texture without excessive calories or unhealthy fats.
Khanom Krok is naturally gluten-free and vegetarian, offering a good source of healthy fats from coconut milk and fiber from rice flour and coconut. The use of palm sugar provides a lower glycemic index compared to refined sugars, while the addition of scallions or corn increases vitamins and minerals like vitamin C, B vitamins, and potassium. This dessert is low in processed ingredients, making it a nutrient-dense option for mindful eaters.
เคล็ดลับ
- 💡Tip 1: If you don’t have a traditional pan, use a mini muffin tin on the stovetop.
- 💡Tip 2: Experiment with different toppings like taro, pumpkin, or mung beans for variety.
- 💡Tip 3: Serve Khanom Krok with fresh fruit for a colorful, nutrient-rich accompaniment.
การเก็บรักษาและการเสิร์ฟ
Khanom Krok is best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 1 day. Reheat briefly in a toaster oven or pan to restore crispiness if needed.
เหมาะสำหรับเสิร์ฟ: Breakfast or Lunch
ข้อมูลโภชนาการ
| สารอาหาร | ต่อ 100 กรัม |
|---|---|
| พลังงาน | 160.0 kcal |
| โปรตีน | 2.0 g |
| คาร์โบไฮเดรต | 22.0 g |
| ไขมันทั้งหมด | 7.0 g |
| ไฟเบอร์ | 0.0 g |
