Khanom krok information

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	Banh khot, mont lin maya, takoyaki, serabi
	Media: Khanom krok;

Khanom krok^[2] or coconut-rice pancakes or mortar toasted pastry,^[3]^: 10–11 (Thai: ขนมครก, RTGS: khanom khrok, pronounced [kʰā.nǒm kʰrók]) is a traditional Thai dessert.^[4] 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, South India (where it is called as Paddu, Paniyaram or Gundpongalu) and Indonesia (where it is called serabi).

^ Walters, A. V. (2014). The Foodspotting Field Guide. California: Chronicle Books LLC. 160 pp. ISBN 978-145-2-13008-8
^
Sukphisit, S. (1997). The Vanishing Face of Thailand: Folk Arts and Folk Culture. Bangkok: Post Books. p. 61. ISBN 978-974-2-02027-9
- Warren, W. and Invernizzi, L. (1988). The Thais at leisure. Bangkok. Ministry of Commerce Thailand. p. 13. ISBN 978-974-8-67201-4
- Na Songkla, W. (1992). "Kha-Nom-Krok", Thai foods from Thai literature. Bangkok: Khrua Wandi. p. 192. ISBN 974-867-227-1
- Goldstein, D. (2015). "Custard-Based Dished", The Oxford Companion to Sugar and Sweets (eBook). New York: Oxford University Press. 947 pp. ISBN 978-019-9-31361-7. p.202–203. "In Southeast Asia, coconut milk is used instead of cow's milk, as in the Thai khanom krok, little coconut custards, which although sweet, ..."
^ Suwannapanich N. (2001). Dictionary of Sweets English-Thai. พจนานุกรมขนมนมเนยและไอศกรีม อังกฤษ-ไทย (in Thai). Bangkok: Foundation for Children. 142 pp. ISBN 978-9-747-83416-1
^ CHAROENKIATPAKUL, WICHAN (18 August 2018). "Nuts about coconuts". Bangkok Post. Retrieved 18 August 2018.

[1] Walters, A. V. (2014). The Foodspotting Field Guide. California: Chronicle Books LLC. 160 pp. ISBN 978-145-2-13008-8

[2] Sukphisit, S. (1997). The Vanishing Face of Thailand: Folk Arts and Folk Culture. Bangkok: Post Books. p. 61. ISBN 978-974-2-02027-9
Warren, W. and Invernizzi, L. (1988). The Thais at leisure. Bangkok. Ministry of Commerce Thailand. p. 13. ISBN 978-974-8-67201-4

Na Songkla, W. (1992). "Kha-Nom-Krok", Thai foods from Thai literature. Bangkok: Khrua Wandi. p. 192. ISBN 974-867-227-1

Goldstein, D. (2015). "Custard-Based Dished", The Oxford Companion to Sugar and Sweets (eBook). New York: Oxford University Press. 947 pp. ISBN 978-019-9-31361-7. p.202–203. "In Southeast Asia, coconut milk is used instead of cow's milk, as in the Thai khanom krok, little coconut custards, which although sweet, ..."

[3] Warren, W. and Invernizzi, L. (1988). The Thais at leisure. Bangkok. Ministry of Commerce Thailand. p. 13. ISBN 978-974-8-67201-4

[4] Na Songkla, W. (1992). "Kha-Nom-Krok", Thai foods from Thai literature. Bangkok: Khrua Wandi. p. 192. ISBN 974-867-227-1

[5] Goldstein, D. (2015). "Custard-Based Dished", The Oxford Companion to Sugar and Sweets (eBook). New York: Oxford University Press. 947 pp. ISBN 978-019-9-31361-7. p.202–203. "In Southeast Asia, coconut milk is used instead of cow's milk, as in the Thai khanom krok, little coconut custards, which although sweet, ..."

[3] Suwannapanich N. (2001). Dictionary of Sweets English-Thai. พจนานุกรมขนมนมเนยและไอศกรีม อังกฤษ-ไทย (in Thai). Bangkok: Foundation for Children. 142 pp. ISBN 978-9-747-83416-1

[4] CHAROENKIATPAKUL, WICHAN (18 August 2018). "Nuts about coconuts". Bangkok Post. Retrieved 18 August 2018.

Khanom krok information

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