Khanom krok
In its own language: ขนมครก
Thai coconut milk and rice flour pancakes cooked in a dimpled pan
Khanom krok is a Thai dessert made from rice flour, coconut milk, and sugar, cooked in a special indented pan. The batter is poured into the pan to form small, round cakes with a smooth, fragrant texture. It is enjoyed as a sweet treat and has a balance of sweet and salty flavors.
- Made from rice flour, coconut milk, and sugar
- Cooked in a special indented pan
- Has both sweet and salty batters
- Mentioned in Thai literature since the Ayutthaya period
- Voted top Thai dessert by TasteAtlas in 2026
What is Khanom krok?
Khanom krok are small, round Thai sweets made by combining rice flour, coconut milk, and sugar. The mixture is cooked in a pan with small, round indentations, which gives each piece its shape. The cakes are known for their smooth, creamy texture and a gentle coconut fragrance. Sometimes, both sweet and salty batters are used together, creating a subtle contrast in flavor. Toppings like corn, green onions, or taro may be added for extra taste and color. The result is a soft, slightly crisp-edged treat with a rich coconut aroma.
Where does Khanom krok come from?
Khanom krok has been part of Thai food culture since at least the Ayutthaya period, as mentioned in historical records and literature. Its name comes from words meaning 'dessert' and 'mortar,' referring to the pan used to cook it. The special pan with round dimples became popular during the reign of King Narai in the 17th century. The dessert may have been influenced by Portuguese arrivals in Siam and is similar in form to the Danish æbleskive. Over time, variations appeared, especially in royal kitchens, where different toppings were introduced.
How is Khanom krok made?
To make khanom krok, rice flour, coconut milk, and sugar are mixed to form a batter. Sometimes, two batters are prepared: one sweet and one slightly salty. The mixture is poured into the dimples of a hot, indented pan, often greased with a little oil. The cakes cook until the edges are set and the centers remain soft. After cooking, two half-spheres are often joined to form a round cake. Toppings such as corn, green onions, or taro may be sprinkled on before the cakes finish cooking.
How and when is Khanom krok eaten?
Khanom krok is commonly enjoyed as a snack, often bought from street vendors in Thailand. It is usually eaten warm, straight from the pan, and can be served plain or with various toppings. The cakes are typically picked out of the pan and paired together before serving. Their creamy, coconut-rich flavor and soft texture make them a popular everyday treat, especially in markets and at food stalls.
Kinds of Khanom krok
While the basic version uses rice flour, coconut milk, and sugar, some recipes add ingredients like tapioca flour, shredded coconut, or cooked rice for texture. Toppings can include corn, green onions, taro, or even shrimp in royal versions. Similar coconut-rice cakes are found in neighboring countries, such as nom krok in Cambodia, mont lin maya in Myanmar, bánh khọt in Vietnam, and serabi in Indonesia.
What Khanom krok means
Khanom krok is a familiar sight in Thai markets and is considered a classic street food. Its long history is reflected in Thai literature and poetry, and it remains a favorite dessert across generations. In 2026, it was named the number one Thai dessert by TasteAtlas, highlighting its enduring popularity and cultural importance.
Questions people ask about Khanom krok
What is khanom krok made of?
Khanom krok is made from rice flour, coconut milk, and sugar. Sometimes, extra ingredients like green onions, corn, or taro are added as toppings.
Where does khanom krok come from?
Khanom krok is a traditional dessert from Thailand, with historical mentions dating back to the Ayutthaya period.
How is khanom krok cooked?
The batter is poured into a hot pan with small round indentations. It is cooked until the edges are set and the centers remain soft, then often paired together to form round cakes.
Is khanom krok sweet or savory?
Khanom krok usually combines both sweet and salty flavors, as it is often made with two different batters layered together.
Are there similar dishes in other countries?
Yes, similar coconut-rice cakes are found in Cambodia (nom krok), Myanmar (mont lin maya), Vietnam (bánh khọt), and Indonesia (serabi).
Good reading and sources
The facts on this page come from the Wikipedia article "Khanom krok", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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