Khanom Krok

Step 1

Start by making the savory custard filling — this needs time to cool slightly. Pour 0.75 cup of full-fat coconut milk into a small saucepan and heat over medium heat until it just begins to steam, about 2-3 minutes. Remove from heat and let cool for 1 minute. In a small bowl, whisk together 2 large egg yolks until smooth, then slowly pour the warm coconut milk into the eggs while whisking constantly to temper them and prevent scrambling. Stir in 1 small minced shallot, 2 tablespoons chopped green onion, 1 tablespoon fresh cilantro, 0.25 teaspoon salt, and 0.125 teaspoon white pepper. Set aside and let cool to room temperature, about 10 minutes.

Step 2

Toast 2 tablespoons of unsweetened shredded coconut in a dry 8-inch skillet over medium heat, stirring constantly, for 2-3 minutes until it turns light golden and becomes fragrant. You'll notice the coconut begin to clump slightly and smell like fresh, warm coconut. Transfer to a plate and set aside.

Step 3

Coarsely crush 2 tablespoons of roasted unsalted peanuts by placing them in a small plastic bag and using the bottom of a glass or rolling pin to break them into 0.25-inch pieces. You want texture, not a paste.

Step 4

In a medium mixing bowl, whisk together 1 cup rice flour, 0.5 cup tapioca starch, 1 cup unsweetened shredded coconut, 2 tablespoons granulated sugar, and 0.25 teaspoon salt. Pour in 1.5 cups full-fat coconut milk and stir until you have a smooth batter with the consistency of thick pancake batter — there should be no lumps. Let this batter rest for 5 minutes at room temperature.

Step 5

Heat a khanom krok pan (a specialized molded nonstick pan with 8 hemispherical molds) or a takoyaki pan over medium heat. Lightly brush the pan with 2 tablespoons vegetable oil, using a pastry brush to coat all the molds evenly. Let the pan preheat for 2 minutes — when a drop of batter sizzles immediately on contact and dances briefly across the surface, the pan is ready.

Step 6

Working quickly, fill each mold about halfway with the coconut-rice flour batter using a small ladle or measuring spoon. The batter should fill each hemisphere about 50% full. You should hear a gentle, continuous sizzle. Cook for 1-2 minutes until the bottoms and sides of the pancakes turn light golden and feel slightly set when you touch the edge with a wooden pick.

Step 7

Using two wooden picks or chopsticks, gently push and rotate each half-cooked pancake so that the cooked, golden side now faces outward in the mold. Add another small spoonful of batter to fill the molds to about 75% capacity. This creates the characteristic hollow center. Cook for another 2-3 minutes until the batter turns light golden on all sides.

Step 8

Once the pancakes are light golden on all sides, carefully pour 1.5 teaspoons of the cooled savory custard filling into the top center of each pancake using a small spoon or dropper. The filling should pool in the hollow center without overflowing. Cook for an additional 1-2 minutes until the filling is set and no longer jiggling when you gently tilt the pan.

Step 9

Using two wooden picks or a small fork, carefully pop each pancake out of its mold onto a plate lined with paper towels. They should come away cleanly — if they're sticking, let them cook another 30 seconds. Continue this process with the remaining batter and filling, re-oiling the pan lightly between batches if needed.

Step 10

While the pancakes are still warm, immediately sprinkle the sweet topping across the top of each pancake: start with a pinch of toasted shredded coconut, then a few crushed peanut pieces, and finally a light dusting of palm sugar or brown sugar. The residual heat will slightly soften the sugar. Serve warm — khanom krok are best eaten within a few minutes of cooking when the exterior is still crispy and the center is creamy.