Cody Casey
Laos pancakes, also known as Khao nom kok, kanom, kha nom, or kanom krok, are a popular street food in Laos and Thailand. They are made with rice flour and coconut cream or coconut milk, and cooked in a pan with small round moulds or indentations, resulting in mini pancakes with a crispy exterior and a soft, custard-like centre. The right pan is crucial to achieving the desired crispy texture on the outside and a creamy centre. While a cast-iron pan with half-moon indents is traditionally used over a charcoal brazier, you can also use a Dutch poffertjes pan, a Danish Aebleskiver pan, or a CucinaPro electric takoyaki pan. These pans can be purchased online or at Asian supermarkets.
| Characteristics | Values |
|---|---|
| Pan type | Cast iron pan, Dutch pancake "poffertjes" pan, Vietnamese banh khot pan, CucinaPro electric takoyaki pan, Danish-style Ebelskiver pan, muffin pan, skillet |
| Pan features | Half-moon indents, round indentations |
| Pan preparation | Grease with coconut oil or neutral-flavoured oil |
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What You'll Learn
Pans for Laos pancakes include the Dutch pancake “poffertjes” pan
Khao nom kok, also known as kanom krok, are Laotian coconut cakes or pancakes. They are made with rice flour and coconut cream and cooked in a pan with half-moon or round indentations, resulting in a crispy exterior and soft, moist, and silky interior.
While locals in Luang Prabang, Laos, insist on using a charcoal brazier for cooking khao nom kok, it is not a feasible option for most people. Instead, you can use a Dutch pancake "poffertjes" pan, which can be purchased at Asian cookery specialty shops or online. These pans have indentations similar to the traditional pans used for kanom krok, making them ideal for achieving the desired shape and texture.
The CucinaPro electric takoyaki pan is another option for cooking kanom krok. It offers temperature control, allowing you to adjust the doneness and cooking speed of the pancakes. However, the pan's indentations are smaller than those of the traditional kanom krok pan, making it more challenging to fill and remove the pancakes.
If you're looking for a pan specifically designed for kanom krok, the Ebelskiver pan is a popular choice. Its slightly larger indentations make it easier to fill and remove the pancakes compared to the takoyaki pan. Danish or Danish-style Ebelskiver pans are available in the market, and you can also find them on Amazon.
In conclusion, while there are several pans suitable for making Laos pancakes, the Dutch pancake "poffertjes" pan stands out as a recommended option. Its availability at specialty shops or online, coupled with its similarity to the traditional pans used for kanom krok, makes it a convenient and effective choice for recreating the unique shape and texture of these delicious Laotian treats.
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The CucinaPro electric takoyaki pan is another option
The CucinaPro electric takoyaki pan also comes with two additional interchangeable skillets. One of these is a plain flat skillet, which can be very useful. The other skillet has four large circular holes, which may be suitable for whoopie pies. This pan is ideal for those with gas stoves, as it provides a larger contact surface with the heat source.
Although the CucinaPro electric takoyaki pan is a good option, there are other pans that can be used for Laos pancakes. A Dutch pancake "poffertjes" pan, for example, can be used to make these treats. You can also try finding a suitable pan at an Asian cookery specialty shop. If you are in Laos, Thailand, or Vietnam, you may be able to find a pan specifically designed for this purpose.
Laos pancakes, also known as Khao nom kok, are traditionally made in an eye-catching cast-iron pan with half-moon indents over a charcoal brazier. These pans are typically found in local markets in Laos, such as the Phosi Market or Naviengkham Market in Luang Prabang. While a charcoal brazier is considered the best way to cook these pancakes, it may not be feasible for everyone.
In summary, the CucinaPro electric takoyaki pan is a versatile and useful option for making Laos pancakes. Its temperature control knob and interchangeable skillets make it a convenient choice. However, there are also other pan options available, including Dutch pancake pans and pans specifically designed for Laos pancakes, which can be found in certain markets in Laos, Thailand, and Vietnam.
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A Danish-style Ebelskiver pan is a good choice for Thai coconut pancakes
Thai coconut pancakes, or kanom krok, are a popular street food in Thailand. They are small, crispy on the outside, and soft and warm on the inside. They are also naturally gluten-free and dairy-free.
The most iconic way to make kanom krok is in a pan with round indentations, creating a little cup of goodness. The traditional pan used to make kanom krok is an eye-catching cast-iron pan with half-moon indents. However, this type of pan can be challenging to find. A Dutch pancake "poffertjes" pan is a more readily available alternative, which can be purchased at specialty Asian cookery shops.
A Danish-style Ebelskiver pan is also a good choice for making Thai coconut pancakes. While the spaces in the Ebelskiver pan are slightly larger than the traditional pan, it is still a suitable option. The CucinaPro electric takoyaki pan can also be used, as it has a temperature control knob that allows for more precise cooking. However, some find the Danish-style Ebelskiver pan to be too big, so it is important to only fill it halfway when making Thai coconut pancakes.
Other types of pans that can be used include a Vietnamese banh khot pan, which can be purchased in Laos, Thailand, or Vietnam, and a stove-top takoyaki pan, which works well with gas stoves.
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A cast iron pan with half-moon indents is used for khao nom kok
Khao nom kok, also known as kanom krok, are famous little coconut pancakes that are a popular street food in Laos and Thailand. They are made with rice flour and coconut cream, and are sweet, crispy, and addictive.
A cast iron pan with half-moon indents is traditionally used to make khao nom kok. The pan is heated over a charcoal brazier, and the thin batter is poured into the rounds. Once the cakes are cooked to a golden brown, two of them are sandwiched together and served hot in a cup made from a banana leaf.
The cast iron pan with half-moon indents is eye-catching and creates the distinctive shape of the khao nom kok. The indents are essential as they form the cakes into perfect little cups of goodness that are crispy on the outside and soft, warm, and custardy on the inside.
While the traditional pan is ideal, there are other options available. A Dutch pancake "poffertjes" pan can be used, or a Vietnamese banh khot pan, which is similar. These pans can be purchased in Laos, Thailand, or Vietnam, or from an Asian cookery specialty shop. If you are in Luang Prabang, you can find them at Phosi Market or Naviengkham Market.
Another option is to use a CucinaPro electric takoyaki pan, which has a temperature control knob that is very useful for controlling the doneness and speed of cooking. Danish Ebelskiver pans can also be used, but they are larger than the traditional pan, so you may need to adjust the amount of batter you use.
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A skillet is used for Laotian stuffed pancakes
Laotian stuffed pancakes are a delicious dish that can be served as an appetizer, lunch, a vegetarian dinner, or a side dish. The mung beans used in the recipe are the source of the bean sprouts, and can usually be found in health food stores and some other grocery stores. To make the dish, the mung beans are soaked in water for an hour, boiled until soft, and then mashed. The dry ingredients are mixed, and the egg is stirred in. Coconut milk is mixed in, and water is added until the batter is thin enough to pour. The sprouts and onion are sauteed in butter until tender crisp, and then the mashed beans are added. A skillet is sprayed with vegetable oil, and the batter is poured in and fried until light brown. Then, the pancake is flipped, 45 ml of stuffing is placed on one half, and the pancake is folded and fried until golden. This recipe calls for the use of a skillet, a versatile and useful pan that can be used for a variety of cooking techniques, including frying, searing, baking, and more. Skillets are typically made of cast iron or stainless steel, and come in a variety of sizes, making them a versatile option for cooking a range of foods. For Laotian stuffed pancakes, a skillet is the perfect choice as it allows for even heating and easy flipping of the pancakes, ensuring a golden brown finish.
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Frequently asked questions
To make coconut pancakes, you can use an Ebelskiver pan, a Dutch pancake “poffertjes” pan, or a Vietnamese banh khot pan.
You can buy the right pan for Laos coconut pancakes at Asian cookery specialty shops. If you are in Luang Prabang, you can buy them at Phosi Market or Naviengkham Market.
Yes, you can use a CucinaPro electric takoyaki pan or a Danish Aebleskiver pan.
