Thai · Authentic-ish Thai
Coconut Rice Pancakes
242 kcal a serving, against 327 for the traditional version. That is 85 kcal off, or 26%, with 6.2g of protein. Serves 6. 45 minutes.
What the traditional version is
The classic Khanom Krok batter is coconut cream, rice flour, sugar and a pinch of salt, whisked smooth and poured into sizzle-hot cast iron. The pan gets a decent slick of coconut oil between batches.
What changed, and what each change costs
Swap coconut cream (300g) for tinned coconut milk (300g)
Cream is the flavour and body, but it's mostly saturated fat. Coconut milk is thinner and far less rich. You'll still get a coconut note but lose half the decadence.
What it costs you. The batter won't set up as thick, and the finished pancakes don't have the almost-custard wobble of the real deal. The coconut is there, but the velvet isn't.
Cut sugar from 65g to 35g
It's pudding, so you want it sweet - but not the jaw-aching, condensed-milk intensity you get streetside.
What it costs you. The pancakes are lighter, but sharper. You won't get the sticky, caramelised bits at the edge. If you want that, you're in the wrong book.
Lose most of the oil - down from 25g to 6g, just a wipe for the pan
The original's fried until the shells are shatteringly crisp. Oil's at least as important as anything in the batter for texture. Wipe the pan, don't drench it, and save most of the calories.
What it costs you. Here's the real cost: the edges aren't golden, they're just a bit firm. It's not street food any more, it's a soft-centred pudding with ideas above its station. You'll want to eat them fresh before they go rubbery.
Add 120g firm tofu, blended smooth, to the batter
You need something to bump up the protein and give the batter back a little body. Tofu is neutral if you whizz it fine. It is not Thai, and neither is a set of kitchen scales.
What it costs you. The centre firms up and the pancakes feel a little less like eating custard and more like, well, a protein pudding. You'll notice if you eat it beside the original, but no one's likely to guess it's tofu unless you tell them.
Swap out 20g of rice flour for 20g plain flour
Pure rice pancakes risk going gluey when you lower the fat. A tiny bit of wheat flour helps them hold together and brown just a touch, thanks to the gluten.
What it costs you. Purists will grumble that it isn't 'real'. It isn't street Khanom Krok, it's your take - but you won't get a puddle of soggy batter at the bottom.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 327 | 242 |
| Protein | 3.4g | 6.2g |
| Fat | 21.9g | 13.8g |
| Saturated fat | 16g | 9.9g |
| Carbohydrate | 32.3g | 25.8g |
| Protein per 100 kcal | 1g | 2.6g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Thai prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. gluten, milk, soybeans.
The method is in the book
Let's not kid about - the original is a knockout, with a crisp shell and a custardy wobble. This version is, frankly, more of a soft coconutty pudding in a pancake shape. You'll save yourself a load of fat and it's actually got a bit of backbone from the tofu, but the shatter of that fried edge is gone. Is it as fun? No. Is it edible and a fair nod to the real thing? Yes, with a cup of tea and your hopes in check.
The quantities and the method for this dish are in Authentic-ish Thai, along with 50 more. It is not out yet. The swap kit is free in the meantime.