snack

Khanom Krok (Thai Coconut Rice Pancakes)

Name: Khanom Krok (Thai Coconut Rice Pancakes)
Ingredients: 50 g Rice, white, long-grain, cooked; 10 g Almonds, finely chopped; 40 g Spinach, finely minced; 100 g Egg white (as binder/structure); 15 ml Coconut milk (canned, lite)

Nutrition

200

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Rice, white, long-grain, cooked50 g

Almonds, finely chopped10 g

Spinach, finely minced40 g

Egg white (as binder/structure)100 g

Coconut milk (canned, lite)15 ml

Instructions

In a small bowl, combine the cooked rice, minced spinach, and finely chopped almonds.

In a separate bowl, whisk the egg whites with the coconut milk until slightly frothy. Fold the rice mixture into the egg mixture to create a thick batter.

Heat a non-stick griddle or cast-iron pan over medium-low heat. Brush lightly with a touch of oil.

Spoon small dollops (about 1.5 tablespoons each) of the mixture onto the pan, shaping them into small, round mounds reminiscent of traditional Khanom Krok.

Cook for 3-4 minutes per side until the edges are golden and crispy and the centers are set but tender.

Serve immediately while warm, garnished with a sprinkle of extra toasted almond bits for texture. The dish should smell nutty and fragrant from the coconut, with a satisfying crunch from the toasted nuts and a soft, savory interior.