• 500 gm (~1 lb) of rice flour
  • 240 ml (1 cup) of ground fresh onion stems(OR corn, green onions, or pumpkin pieces)
  • 120 ml (1/2 cup) of fresh coconut flaked
  • 60 ml (1/4 cup) of sticky rice flour
  • 600 ml (2 1/2 cups) of water
  • 60 ml (1/4 cup) of white sugar
  • 2 teaspoons of clear
  • A few dashes of vegetable oil

  1. Thoroughly mix the rice flour and sticky rice flour along with fresh water. Leave sit for some time. Squeeze the fresh coconut meat with water to obtain 2 cups of coconut cream. Add salt and sugar. This coconut cream will be used for the topping later. Each ceramic baking tray has several cups with lids. The entire set must be put on top of a charcoal stove. Clean the tray neatly and dry it.
  2. Each cup is wiped with vegetable oil for each piece cooked. I have seen a "bouquet garni" wrapped in cotton and dipped in the oil and used as a brush. The aromatic oil adds a really delicate element to the khanom.
  3. When the baking tray becomes hot, add the mixture to the level of 2/3 in each cup. Add coconut cream to the top along with chives or spring onion pieces diced, and cover with the lid.
  4.  When each cup is cooked well, remove and serve.
  5. Each piece of Khanom Krog can be put together to form an oval bite - sized piece.
  6. The flavour is great. Sweet and coconut tasting with a slight biscuit like outer edge. The onion flavours are often used in oriental desserts as the caramel of onion is quite sweet and delicious in these recipes.

Khanom Krog Pans are available online in the US through