Foodie Facts

  • Instead of pandan juice, you can flavor it with one tablespoon of vanilla extract. Most recipes don't use pandan flavoring, so if you don't have pandan you can skip that ingredient.

  • My mom blends cooked jasmine rice in this recipe, but you can avoid doing that by doubling the amount of rice flour instead.

  • You can refrigerate the pancake batter and use it the next day. The batter cooks best when it’s at room temperature, so be sure to let it thaw. Cold batter tends to stick to the pan no matter how much you grease it.


Serving Size: 50 minicakes

Cook Time: 25-30 mins

Prep Time: 30 mins

Khao Nom Kok

Coconut Cakes | ເຂົ້າຫນົມຄົກ


  • 1 cup cooked Jasmine Rice

  • 8 oz rice flour

  • 1 can Chaokoh coconut cream
  • 1/2 cup shredded coconut (unsweetened)
  • 1/2 tablespoon salt
  • 1 cup sugar
  • 1 cup Pandan Juice
  • Water to blend
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Wooden Surface



My mom’s specialty! Khao Nom Kok (or Khanom Krok in Thai) is a tasty snack, described as bite-sized creamy coconut pancakes, and is a very popular street food in Laos and Thailand. You need a special electric waffle pan to make its iconic dome shape, but you are welcome to enjoy it as a crispy flat pancake or crepe if you don’t have the tools.

You can find the electric waffle pan labeled as a takoyaki maker or ebelskiver maker. You can also use a cast iron pan instead of the electric machine, but it cooks more evenly with the electric tool.

These pancakes are commonly topped with green onions, but my sisters and I like topping them with cheese! Put a slice of American cheese on a warm pancake and let it melt, giving you a nice savory snack. Other toppings can be sweet corn or coconut flakes... anything that pairs well with coconut!






ebelskiver or takoyaki maker

Tools_Big Bowl.png

big mixing bowl


ladle or piping tool for batter



Let's make coconut pancakes!

using the blender:

  1. With blender, blend the cooked jasmine rice, shredded coconut, and enough water to blend.

  2. If you’re using pandan leaves, you also need to blend it separately to extract the juices and strain it. If you're using canned juice or skipping the pandan flavoring, you don't need to do this.


Making the pancake batter:

  1. Combine all the ingredients in a large mixing bowl starting with the wet ingredients (the blended coconut-rice mixture and the pandan juice).

  2. Add the salt and sugar.

  3. Put the rice flour in last and mix together until smooth. It should form a runny batter similar to waffle or crepe batter (lumps are okay!).

  4. If the batter still feels thick, add more water until desired consistency. Add more flour if it's too runny.

Cooking (electric pan method):

  1. Heat up your ebelskiver/takoyaki maker and grease the surface lightly with oil.

  2. When the surface is heated, use a ladle to pour the batter into the mold.

  3. At this point, you can sprinkle any topping you want over the pancakes (ex: green onions or sweet corn).

  4. Cover with lid for 5-8 minutes, check to make sure the bottom forms a crust and it doesn’t burn.

  5. Use a spoon to flip the pancakes over once the edge and the bottom is crispy and firm. The top should also be slightly cooked but not runny.

  6. Let the flipped pancakes cook for 1-2 minutes and remove from heat. The flat side doesn't need to crisp up and brown.

Cooking (crepe-style method):

  1. If you don't have an ebelskiver/takoyaki maker, you can cook the batter on a pan or skillet. It just won't have the iconic dome cake shape.

  2. On low-medium heat, grease the pan lightly with oil. I use a napkin dipped in oil and rub the surface of the pan between every pancake.

  3. With a ladle, spoon the batter onto the pan. For a thin crepe layer, quickly swirl the batter on the pan to make a thin sheet. If you want a thicker bite, cook it pancake style by layering batter.

  4. Flip the cake when the edges are crispy and the center is bubbling. Cook the other side for less time, and the outside of the pancake should brown up nicely. 

Serving Khao Nom Kok

How to properly put away your dish

  • Khao Nom Kok can be kept at room temperature for 6-8 hours after you freshly made them. These are perfect to make for parties and potlucks beforehand.

  • If you're not planning on eating the cakes soon, portion into ziplock bags or store in Tupperware and keep it in the fridge. To eat, let thaw at room temperature or warm it up in the microwave.

  • Be wary about leaving the cakes in room temperature for too long (24+ hours). Khao Nom Kok uses coconut milk and it can spoil faster if not in a cool place.

  • You can stack Khao Nom Kok domes to create a sphere. Two cakes in one bite!




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