Khao Kreab Pak Moh

Steamed Rice Pancakes with Pork


Where you see plumes of steam wafting out of steamers with conical metal covers, you will find this popular, tasty snack. These delicate rice pancakes can have either a sweet or savoury filling, the former being a mixture of sugar and peanuts, and the latter, a minced pork filling as with the recipe below. Serve as a snack.


Pancake Batter

  • 250 g rice flour
  • 4 tablespoons tapioca flour
  • 450 ml water


  • 2 tablespoons cooking oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped coriander root
  • 200 g minced pork
  • 1 teaspoon ground white pepper
  • 3 tablespoons chopped palm sugar
  • 2 tablespoons fish sauce (nam pla)
  • 125 g turnip, peeled and grated
  • ¼ cup (60 ml) water
  • 1 onion, peeled and finely chopped
  • 50 g chopped peanuts
  • coriander leaves, to taste


  1. Prepare the pancake batter. Sift the rice flour and tapioca flour into a bowl. Add the water gradually, stirring to achieve a runny batter. Set aside.
  2. Prepare the filling. Heat the oil in a frying pan over medium heat. Add the garlic and coriander root and stir-fry until fragrant.
  3. Add the minced pork and pepper, and use a spatula to break up the minced pork. Stir-fry for 3–4 minutes or until the pork is cooked and lightly browned. Dish out and set aside.
  4. Reheat the frying pan over medium heat. Add the palm sugar, fish sauce, turnip and water. Bring to a boil and stir until the mixture boils down and starts to dry up.
  5. Add the cooked pork mixture, onion and peanuts. Mix well. Cook for another 5 minutes. Remove from heat.
  6. Cook the rice pancakes by steaming. To do this, half-fill a fairly deep saucepan with water. Stretch a piece of muslin over the top and secure it with string. The surface should be taut. Place the pan over medium heat. When steam appears through the muslin, ladle some batter onto the muslin. Cover with a lid and let it steam for 1 minute until the pancake is done.
  7. Spoon 1 tablespoon of the pork mixture onto the centre of the pancake and top with some coriander leaves. Ease the pancake from the cloth using a wet palette knife, then fold the sides of the pancake over the filling to form a square parcel. Lift the pancake onto a serving plate.
  8. Repeat with the remaining ingredients. Serve hot.