Khanom krok
Khanom krok being cooked in a large indented pan | |
| Type | Dessert |
|---|---|
| Place of origin | Thailand |
| Region or state | Southeast Asia |
| Associated cuisine | Thailand |
| Similar dishes | Bánh khọt (Vietnam), nom krok (Cambodia), mont lin maya (Myanmar), serabi (Indonesia) |
Khanom krok or coconut-rice pancakes or mortar toasted pastry,: 10–11 (Thai: ขนมครก, RTGS: khanom khrok, pronounced [kʰā.nǒm kʰrók]) is a traditional Thai dessert. They are prepared by mixing rice flour, sugar, and coconut milk to form a dough. Usually, khanom krok is composed of two batters, one salty and one sweet, both of which are cooked in a heating mantle—a hot indented frying pan. After heating, khanom krok is picked out of the mantle and the two half-circular doughs formed into a circular shape.
Khanom krok is fragrant, sweet and the texture is also smooth from the coconut milk. Similar dishes can also be found in Bangladesh, Myanmar (where it is known as mont lin maya), Laos, Cambodia (where it is known as nom krok), Vietnam (where it is known as bánh khọt), South India (where it is known as Paddu, Paniyaram or Gundpongalu) and Indonesia (where it is known as serabi).