ขนมครกงาดำ

ขนมครกงาดำ: Easy Black Sesame Khanom Krok (Thai Coconut Pancakes) for Home Cooks

Introduction

ขนมครกงาดำ is a delightful Thai street snack that combines the creamy coconut flavor of traditional khanom krok with the nutty, toasty taste of black sesame. Perfect for beginners and home cooks, this recipe teaches you how to make small, round coconut pancakes with a rich black sesame center. These crispy-edged, tender-on-the-inside treats are great for breakfast, dessert, or an afternoon snack.

In this post you’ll learn simple steps, common substitutions, and practical tips to get consistent results even if you’ve never used a khanom krok pan before. Let’s get cooking!

Ingredients

• For the coconut batter:
  • 1 cup (150 g) rice flour
  • 1/2 cup (60 g) tapioca starch (optional, for chewiness)
  • 1 cup (240 ml) full-fat coconut milk
  • 1/2 cup (120 ml) water (adjust to batter consistency)
  • 3–4 tablespoons granulated sugar (adjust to taste)
  • 1/4 teaspoon fine sea salt
• For the black sesame filling (งาดำ):
  • 1/2 cup (60 g) toasted black sesame seeds, ground (or 1/3 cup black sesame paste)
  • 2–3 tablespoons warm coconut milk or water to thin
  • 1–2 tablespoons sugar, to taste
• Optional toppings and garnishes:
  • Finely chopped scallions or chives (for a savory contrast)
  • Shredded coconut or toasted sesame seeds
  • A pinch of flaky sea salt to balance sweetness
• Tools:
  • Khanom krok pan (or an aebleskiver/pan with small wells)
  • Small spoon or squeeze bottle for batter

Instructions

1. Make the coconut batter: In a bowl, whisk rice flour, tapioca starch (if using), sugar, and salt. Gradually add coconut milk and water, whisking until you have a smooth, slightly runny batter that pours easily but is not watery. Let it rest for 10–15 minutes.
2. Prepare the black sesame filling: If using whole sesame seeds, toast them in a dry skillet over medium heat for 2–3 minutes until fragrant. Cool slightly, then grind in a spice grinder or food processor until a coarse paste forms. Mix the ground sesame with 2–3 tablespoons warm coconut milk (or water) and sugar until spreadable. Adjust sweetness and consistency—aim for a thick but spoonable filling.
3. Preheat the pan: Heat your khanom krok pan over medium heat until a drop of water sizzles. Lightly grease each well with a thin layer of neutral oil or coconut oil using a folded paper towel.
4. Cook the base: Pour about 1 to 1 1/2 tablespoons of batter into each well, filling about halfway. The batter should spread and form a round base.
5. Add the black sesame center: Quickly add about 1/2 to 3/4 teaspoon of the black sesame filling into the center of each batter well. The filling should sink slightly into the batter but remain distinct.
6. Top with more batter (optional): For a fully enclosed pancake, drizzle a tiny bit more batter over the sesame filling—only if you want a domed top. Many prefer the open-top style with the sesame visible.
7. Cover and cook: Cover the pan with a lid (or a large metal bowl) for 2–4 minutes to trap steam and cook through. Check after 2 minutes—edges should be golden and crisp while the center remains soft. If using an open-top method, cook a little longer for crispier edges.
8. Finish and remove: Use a small spoon or a thin spatula to loosen the edges and lift each ขนมครกงาดำ from the pan. Transfer to a rack or plate. Repeat with remaining batter—adjust heat as needed to prevent burning.
9. Serve warm: ขนมครกงาดำ is best eaten warm, straight from the pan. Garnish with chopped scallions, extra toasted sesame seeds, or a sprinkle of coconut if desired.

Cooking Tips

– Batter consistency: The batter should be pourable but not thin like crepe batter. If it’s too thick, add a tablespoon of water at a time. If too thin, add a little more rice flour.

– Heat control: Medium heat is key. Too hot and the bottoms burn before the centers cook; too low and you won’t get the signature crispy edge.

– Pan alternatives: If you don’t have a khanom krok pan, an aebleskiver pan, ebelskiver, or takoyaki pan with small wells works well.

– Make ahead: You can prepare the sesame filling a day ahead and refrigerate in an airtight container. Warm it slightly before using so it’s spreadable.

– Gluten-free note: This recipe is naturally gluten-free when using rice flour and tapioca starch.

Nutritional Information

These values are approximate and will vary by ingredient brands and exact portion sizes.

• Yield: About 12–16 pieces, depending on pan size.
• Estimated calories per piece: ~90–130 kcal (approx. 230 kcal per 2–3 piece serving)
• Estimated macronutrients per piece:
  • Carbohydrates: 10–16 g
  • Fat: 5–9 g (mostly from coconut milk and sesame)
  • Protein: 1–3 g
• Notes: The black sesame adds healthy fats, fiber, and minerals like calcium and iron. Adjust sugar to reduce overall calories.

Conclusion

ขนมครกงาดำ is an approachable, flavorful twist on a Thai classic that brings the toasty richness of black sesame to tender coconut pancakes. With a few simple ingredients and a small well-pan, beginners can make these delightful snacks at home. Try this ขนมครกงาดำ recipe this weekend—serve warm, get creative with toppings, and enjoy a little taste of Thailand in your kitchen.