Coconut pikelets


Preparation info

  • Difficulty


  • Makes


Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

These delightful little snacks, called khanom krok, teeter between a pancake and a custard. Their base is fried like a crispy crepe, and is then topped with a filling that is cooked only briefly, so that it remains soft, with a definite wobble. There are special ‘dimpled’ cast-iron pans you can get to cook them. If you happen to own one, feel free to use it on the stovetop (see note); however, I make mine in the oven using a mini-muffin tin – less traditional maybe, but then you don’t have to fork out for any specialised equipment.

Prep time: 30 minutes
Cooking time: 15 minutes


  • vegetable oil spray
  • ¼ cup (50 g) cooked sweetcorn kernels
  • 1 spring onion (scallion), chopped

Pancake layer

  • ½ cup (80 g) rice flour
  • ½ cup (125 ml) coconut milk
  • 2 tablespoons water
  • ¼ teaspoon salt

Custard layer

  • ½ cup (125 ml) coconut milk
  • 1 tablespoon white sugar
  • 2 teaspoons tapioca starch


Put a 20-hole mini-muffin tin into the oven and preheat the oven to 200°C. Set a timer for 20 minutes and let the pan heat at the same time as the oven.

Meanwhile, prepare the batter for the layers in two separate bowls: just whisk together the ingredients for each batter until smooth and lump-free.

When the timer goes off, carefully remove the hot muffin tin from the oven, spray each hole with oil and return to the oven for another 10 minutes.

Now, working quickly and carefully (the tin will be very hot!), drop a tablespoon of the pancake batter into each hole – it should sizzle as it hits the tin. Holding the muffin tin with oven gloves, tilt it to bring the batter up the sides of the tin to form a cup-like shape. Bake for 3–5 minutes until the pancake layer is set. Then spoon 1 teaspoon of the custard into each hole. Sprinkle with a few slivers of spring onion and a few kernels of corn, then bake for 5–7 minutes until set.