ขนมครกทอด

Origin

Khanom Krok Tod is an evolution of the traditional Khanom Krok made from coconut milk and sticky rice, a beloved street snack commonly found at night markets and local snack stalls. The innovation came from frying instead of steaming, resulting in a crispy outer layer and soft, juicy center. This transformation gained popularity among both Thai and international food enthusiasts.

Characteristics and Flavor

Small, round pancakes with a crisp, golden-brown surface and a soft, moist interior made from coconut milk and flour. Sweet and rich in flavor from coconut milk. Some versions include roasted mung beans or freshly grated coconut for added fragrance. The aroma of coconut and the sizzle from the hot griddle make it irresistible.

Ingredients

Coconut milk, glutinous rice flour, granulated sugar, eggs, salt, roasted mung beans (or freshly grated coconut), vegetable oil for frying

Serving Method

Best enjoyed immediately after frying while still crisp. Eat with toothpicks or your hands. Pair with sweet dipping sauce or spicy condiments for enhanced flavor.

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