Kanom Krok Bubble Waffles Recipe (Kanom Krok Waffles Recipe)

My kanom krok bubble waffles recipe makes up for the fact that I don't have a kanom krok pan... but I do have a bubble waffle maker.

A traditional Thai dessert / street snack, kanom krok are mini hemisphere-like pancakes made with two different batters: one to create a crispy outer shell, and one to create a custardy coconut centre.

I first fell in love with these on a trip to Bangkok many years ago, and got to eat one again in a more recent trip to Chiang Mai. But not as many as I would have liked. So I decided to make them at home.

The only problem is I don't have a kanom krok pan. Or a takoyaki pan, which some people use to make them.

Since my bubble waffle pan's little grooves are too small to make proper-sized kanom krok, but have the same kind of vibe, I decided to create a bubble waffle that was made up of lots of little kanom krok.

Now with traditional kanom krok, the only thing used to bind the shell (and in most cases the custard) is rice flour.

But since I decided to create kanom krok waffles, I knew I needed a couple of additions to make sure the heavier waffle structure didn't fall apart when I lifted it out of the mould. Rice flour alone would make it too brittle, and I'd just end up with teeny tiny individual kanom krok.

So I also added plain wheat flour and an egg to the batter to make it a little more like a 'regular' waffle batter, but still with the rice flour, water and coconut milk to retain the crispness and flavour.

The coconut custard batter for the kanom krok is pretty much the same as you'd find in a traditional recipe. I saw some recipes don't have any rice flour at all and just make it with coconut milk, sugar and salt. I think using the rice flour is essential for creating the thick custard though, as without it the coconut milk doesn't really set – it just gets reabsorbed back into the crispy batter layer.

I also chose to top mine with traditional toppings like spring onions and sweetcorn, but anything goes – I've seen purple sweet potato, ham, chocolate chips and cheese. It might seem strange to pair savoury things with these sweet pancakes, but trust me, it works beautifully.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

(Makes about eight waffles.)

Waffle Batter

100g rice flour
50g plain flour
50g caster sugar
Pinch of salt
1 egg
300ml full fat coconut milk
100ml water

Coconut Custard Batter

1 tbsp rice flour
1 tbsp caster sugar
Pinch of salt
100ml full fat coconut milk

Toppings:

Sweetcorn
Chopped spring onion

Method:

1. First, make the waffle batter: stir the dry ingredients together in a large pouring jug, crack the egg into the centre, and gradually stir it and the liquids together (add the liquids bit by bit to avoid lumps).

2. Make the coconut custard batter in a similar way: stir the dry ingredients together in a smaller pouring jug, and gradually stir in the coconut milk.

3. Preheat your waffle iron and brush a little vegetable oil on it to prevent sticking.

4. Pour over just enough waffle batter to nearly fill each 'bubble' of the waffle iron, and use the back of a teaspoon to distribute the batter and make shallow dips in the centres of the 'bubbles'.

5. Pour a little of the custard batter into the dips, and sprinkle over your toppings.

6. Cook for five minutes open, then close the waffle iron lid and cook for another five minutes.

7. Remove the kanom krok waffle and place on a wire rack to cool and keep crisp, and repeat with the remaining batters.

8. Eat the kanom krok bubble waffles while still warm.

Enjoy, and have fun.