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 Khanom krok being cooked in a large indented pan | |
| Type | Dessert |
|---|---|
| Place of origin | Thailand[1] |
| Region or state | Southeast Asia |
| Associatedcuisine | Thailand |
| Similar dishes | Bánh khọt [vi] (Vietnam),nom krok (Cambodia),mont lin maya (Myanmar),serabi (Indonesia) |
Khanom krok[2] or coconut-rice pancakes or mortar toasted pastry,[3]: 10–11 (Thai:ขนมครก,RTGS: khanom khrok,pronounced[kʰā.nǒmkʰrók]) is a traditionalThai dessert.[4] They are prepared by mixing rice flour, sugar, andcoconut milk to form a dough. Usually,khanom krok is composed of two batters, one salty and one sweet, both of which are cooked in a heating mantle—a hot indented frying pan. After heating,khanom krok is picked out of the mantle and the two half-circular doughs formed into a circular shape.
Khanom krok is fragrant, sweet and the texture is also smooth from the coconut milk. Similar dishes can also be found inBangladesh,Myanmar (where it is known asmont lin maya),Laos,Cambodia (where it is known as nom krok), Vietnam (where it is known as bánh khọt), South India (where it is known as Paddu, Paniyaram or Gundpongalu) andIndonesia (where it is known asserabi).
InThai, the termKhanom (colloquialism:Nom,Nhom (Thai:หนม))[5] is contractive form ofTai Lü,Khaonom (Thai:ข้าวหนม, ข้าวนม), orKhao Klaonom (Thai:ข้าวเคล้านม) for desserts or sweets.[6][3]: 7 The termKhanom is not only similar toKelantan-Pattani Malay termganuṃ, that can be traced to theSanskritgodhūma, meaning of wheat,[7] but also associated withRice pudding, a native old Indian dish making use of rice mixed with milk.[8]
The termKrok isProto-Tai wordgrok[9] meaning of mortar,[10] an utensil and military equipment with potholes designed to hold substances or powder.
Ingredients typically include coconut milk and rice flour.[11] Additional ingredients may include sugar, tapioca or arrowroot flour, white rice, shredded coconut, peanut or corn oil,green onions, corn,taro, pandan essence andcilantro. The mixture is poured within the dimples on a hot heating mantle.[11]
Khanom krok was well-known sinceAyutthaya period said inAyutthaya Testimonies:-
"บ้านหม้อ ปั้นหม้อข้าวหม้อแกงใหญ่เล็ก และกระทะเตาขนมครก ขนมเบื้อง..."[12]
(Translation): Ban Mo (Ayutthaya), they molded large and small rice cookers and soup pots from clay and Kanom Krok panKhanom bueang ...
— Testimonies of the inhabitants of Ayutthaya and its former king, Khun Luang Ha Wat, and the Ayutthaya Chronicle of the Luang Prasoet Aksornniti version, (1972).
InThai literature,Khun Chang Khun Phaen version by Wachirayan Royal Library of Siam (modernNational Library of Thailand), originated around 1600 AD in reign of KingNaresuan mentionedKhanom krok in part 37, the second stanza reads:-
ฝ่ายนางศรีมาลาชายตาดู ทั้งข้าไทยิ้มอยู่ไม่นิ่งได้ | Sri Mala stared at scurrying and smiling Tai people. (NN:15) |
TheLanna poem,KhraoDoi Suthep and Khrao So Thanon inMuaeng Chiang Mai, inscribed inPalm-leaf manuscript by Phraya Saenphromma Wohan withTai Tham script during 1877–87 presented to KingInthawichayanon of Lanna and PrincessThip Keson, also mentionedKhanom krok in colloquial formNhom krok. The transliterated poem version from Tai Tham script toThai script by Boontha Sriphimchai reads:-
หนมโก๋ทองหยิบ ฝอยทองเขาห้าง การบัวบาน หนมครก[14] | Green bean cake,Thong yip, Foi thong in an amount of mountain of piles, pray ceremony, Nhom Krok. |
The kanom krok pan is thought to have popularized during reign of KingNarai 1656-88 AD in which not only influenced byPortuguese people after their arrivals in Siam since 1516 AD,[15] but also similar to theæbleskive pan.[16]
And at that time was the beginning of a heating mantle–a hot indented frying pan. First, the dough made by rice immersed in water and mill with thincoconut milk, cookedrice, and shredded coconut that put a little salt then top with undiluted coconut milk. But for the Royal Thai version, they adapt the top ofkhanom krok to become more diverse. Such ascorn top,scallion top, andshrimp top.
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