Khanom Krok Kai Jeow

Khanom krok are Thailand's beloved coconut milk pancake cups, cooked in a special dimpled iron pan over charcoal at morning markets nationwide. The base is a creamy rice-flour-and-coconut batter; the top layer is sweetened coconut cream that sets into a wobbly custard. This street version tops them with a lacy fried egg crisp for an egg-and-coconut contrast.

Serves: 4 (makes about 24 cups)

Ingredients

Batter:

• 200g (1.5 cups) rice flour
• 2 tbsp (16g) glutinous rice flour
• 400ml (1.75 cups) coconut milk
• 1/2 tsp salt
• 1 tbsp (12g) sugar

Coconut cream topping:

• 200ml (3/4 cup) thick coconut cream
• 1 tbsp (12g) sugar
• 1/2 tsp salt

Crispy egg:

• 4 eggs
• 3 tbsp (45ml) neutral oil
• 1/4 tsp fish sauce

Garnish: thinly sliced spring onions, crispy fried shallots

Instructions

1. Whisk together all batter ingredients until completely smooth. Whisk the coconut cream topping ingredients together separately and set aside.
2. Place a khanom krok pan (or aebleskiver pan) over medium heat. Brush each dimple generously with oil.
3. Fill each dimple two-thirds full with batter. Cover and cook for 3–4 minutes until the edges are set and the base is golden.
4. Spoon 1 teaspoon of the coconut cream topping into the centre of each cup. Cover and cook for a further 2–3 minutes until the topping is just set but still slightly wobbly.
5. Use a wooden skewer to ease the cups out onto a tray. They should be crispy on the outside and custardy within.
6. For the crispy egg: heat oil in a small wok or pan over high heat until shimmering. Crack in the eggs and fry for 90 seconds, basting the tops with hot oil, until the whites are lacy and crisp at the edges but the yolk is still runny. Season with fish sauce.
7. Serve the khanom krok immediately topped with torn pieces of crispy egg, spring onions, and fried shallots.

Cook's Notes: A non-stick muffin tin can substitute for the khanom krok pan; bake at 200°C (390°F) for 12 minutes. Eat immediately — the cups lose their crispness quickly.