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Khanom krok
	Khanom krok being cooked in a large indented pan
Type	Dessert
Place of origin	Thailand
Region or state	Southeast Asia
Associated cuisine	Thailand
Similar dishes	Bánh khọt [vi] (Vietnam), nom krok (Cambodia), mont lin maya (Myanmar), serabi (Indonesia)
	Media: Khanom krok;

Khanom krok^[2] or coconut-rice pancakes or mortar toasted pastry,^[3]^: 10–11 (Thai: ขนมครก, RTGS: khanom khrok, pronounced [kʰā.nǒm kʰrók]) is a traditional Thai dessert.^[4] They are prepared by mixing rice flour, sugar, and coconut 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 in Bangladesh, Myanmar (where it is known as mont 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) and Indonesia (where it is known as serabi).

Etymology

In Thai, the term Khanom (colloquialism: Nom, Nhom (Thai: หนม))^[5] is contractive form of Tai Lü, Khaonom (Thai: ข้าวหนม, ข้าวนม), or Khao Klaonom (Thai: ข้าวเคล้านม) for desserts or sweets.^[6]^[3]^: 7 The term Khanom is not only similar to Kelantan-Pattani Malay term ganuṃ, that can be traced to the Sanskrit godhūma, meaning of wheat,^[7] but also associated with Rice pudding, a native old Indian dish making use of rice mixed with milk.^[8]

The term Krok is Proto-Tai word grok^[9] meaning of mortar,^[10] an utensil and military equipment with potholes designed to hold substances or powder.

Overview

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 and cilantro. The mixture is poured within the dimples on a hot heating mantle.^[11]

History

Khanom krok was well-known since Ayutthaya period said in Ayutthaya 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 pan Khanom 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).

In Thai literature, Khun Chang Khun Phaen version by Wachirayan Royal Library of Siam (modern National Library of Thailand), originated around 1600 AD in reign of King Naresuan mentioned Khanom krok in part 37, the second stanza reads:-

ฝ่ายนางศรีมาลาชายตาดู ทั้งข้าไทยิ้มอยู่ไม่นิ่งได้
อีไหมร้องว้ายข้อยอายใจ ลืมไปคิดว่าทำขนมครก^[13]

Sri Mala stared at scurrying and smiling Tai people. (NN:15)
Mai screamed Oh Jeez! I though I was making Khanom Krok. (NN:16)

The Lanna poem, Khrao Doi Suthep and Khrao So Thanon in Muaeng Chiang Mai, inscribed in Palm-leaf manuscript by Phraya Saenphromma Wohan with Tai Tham script during 1877–87 presented to King Inthawichayanon of Lanna and Princess Thip Keson, also mentioned Khanom krok in colloquial form Nhom krok. The transliterated poem version from Tai Tham script to Thai 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 King Narai 1656-88 AD in which not only influenced by Portuguese people after their arrivals in Siam since 1516 AD,^[15] but also similar to the æbleskive 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 thin coconut milk, cooked rice, and shredded coconut that put a little salt then top with undiluted coconut milk. But for the Royal Thai version, they adapt the top of khanom krok to become more diverse. Such as corn top, scallion top, and shrimp top.

References

^ Walters, A. V. (2014). The Foodspotting Field Guide. California: Chronicle Books LLC. 160 pp. ISBN 978-145-2-13008-8
^
Sukphisit, S. (1997). The Vanishing Face of Thailand: Folk Arts and Folk Culture. Bangkok: Post Books. p. 61. ISBN 978-974-2-02027-9
- Warren, W. and Invernizzi, L. (1988). The Thais at leisure. Bangkok. Ministry of Commerce Thailand. p. 13. ISBN 978-974-8-67201-4
- Na Songkla, W. (1992). "Kha-Nom-Krok", Thai foods from Thai literature. Bangkok: Khrua Wandi. p. 192. ISBN 974-867-227-1
- Goldstein, D. (2015). "Custard-Based Dished", The Oxford Companion to Sugar and Sweets (eBook). New York: Oxford University Press. 947 pp. ISBN 978-019-9-31361-7. p.202–203. "In Southeast Asia, coconut milk is used instead of cow's milk, as in the Thai khanom krok, little coconut custards, which although sweet, ..."
^ ^a ^b Suwannapanich N. (2001). Dictionary of Sweets English-Thai. พจนานุกรมขนมนมเนยและไอศกรีม อังกฤษ-ไทย (in Thai). Bangkok: Foundation for Children. 142 pp. ISBN 978-9-747-83416-1
^ CHAROENKIATPAKUL, WICHAN (18 August 2018). "Nuts about coconuts". Bangkok Post. Retrieved 18 August 2018.
^ ROUFS, T. G., and ROUFS, K. S. (2014). "THAILAND," Sweet Treats around the World : An Encyclopedia of Food and Culture. Santa Barbara, CA: ABC-CLIO, LLC. p. 332. ISBN 978-1-61069-220-5.
^ Rahim, Anuar bin Abdul. (2004). Thailand : A Traveller's Companion. (Translated by Phan, Nathalie). Singapore: Editions Didier Millet. p. 41. ISBN 981-4155-79-9. :- "Khanom is the general Thai word for " sweet, " and many street vendors specialize..."
^
S. MAHDIHASSAN. (1981, 21 July). "The Chinese Origin of the Sanskrit word for Wheat," Indian Journal of History of Science, 19(1) : 72(1984). :- "Max Muller among others tried to establish the etymology of the Sanskrit word, godhūma, for wheat, [...] Watt gives a number of synonyms signifying wheat with godhūma as the Sanskrit word."
- BAILEY, H.W. (1979). Dictionary of Khotan Saka. New York: Cambridge University Press. ISBN 0-52-121737-7 LCCN 79-12086. p. 79. :- "ganama- 'wheat' Sid. 16r2 ganaṃ, BS godhūma-, Tib. gro; IV 25, 7 ganaṃ; compound 11 28, 37b2 ganama- kerai 'sower of wheat', [...] Indianized, O.Ind. godhūma-, details in M. Mayrhofer, Skt Et. Dic. s.v."
^ Phlainoi, S. (1984). Khanom mae oei [Oh Thai Desserts] ขนมแม่เอ๊ย (in Thai). Bangkok: Bamrung Sān. p. 2.
^ BENEDICT, P. K. (1975). "MORTAR", Austro-Thai Language and Culture, with a Glossary of Roots. New Haven, CT: HRAF Press; Human Relations Area Files, Inc. p. 38. ISBN 978-087-5-36323-3, 0-87536-323-7 LCCN 67-30152 :- "T. *grok "mortar"; Mak sok<grok "pound in a mortar"; reconstruction: AT *-kroŋ/krok/grok."
^
GAUDART, G. M. B. and Duraruksh, V. (1940). Nibondh's Thai Self-Taught. Bangkok: The Krung Deb Barnagar Press. p. 166. :- "Mortar Krok ครก".
- The U.S. War Department. (1944, 29 Feb). "WEAPONS AND AMMUNITION," THAI (SIAMESE) PHRASE BOOK (TM 30-631). Washington: U.S. Government Printing Office. p. 88. :- "Mortar BIN KROK ปืนครก".
- Golden, Robert Dorne and Phloyphrom, P. (1955). Pru's Standard Thai-English Dictionary. Bangkok: Pricha Company. p. 274.
- Phlainoi, S., Office of the National Culture Commission, Thailand. (2000). Thai Kitchen. Bangkok: Ministry of Education, Thailand. p. 48. ISBN 978-974-7-10255-0
^ ^a ^b Thailand – Joe Cummings. p. 251.
^
Prince Damrong Rajanubhab. (1972). Khamhaikan chao krung kao, khamhaikan Khun Luang Ha Wat læ phraratchaphongsawadan krung kao chabap Luang Prasoetaksonnit [Testimonies of the inhabitants of Ayutthaya and its former king, Khun Luang Ha Wat, and the Ayutthaya Chronicle of the Luang Prasoetaksornniti version] : คำให้การชาวกรุงเก่า คำให้การขุนหลวงหาวัด และพระราชพงศาวดารกรุงเก่าฉบับหลวงประเสริฐอักษรนิติ์ (in Thai). Bangkok: Khlang Witthaya. 497 pp.
- Supphalak, M. (1998). Thamnan Khanom Thai (Myth of Thai Desserts). ตำนานขนมไทย (in Thai). Bangkok: Et Thi Phi Woen Media. p. 23. ISBN 978-974-8-65842-1
- Warasan Watthanatham Thai, 19(1980): 30.
^ Sepa Rueang Khun Chang Khun Phaen [Khun Chang Khun Phaen poem, version by Wachirayan Royal Library of Siam] เสภาเรื่องขุนช้างขุนแผน ฉบับหอพระสมุดวชิรญาณ (in Thai). Online Wachirayan Royal Library of Siam. Retrieved on 26 February 2024.
^ Sǣnphrommawōhān, Phraya and Dokbuakaeo, P. (1993). Khrao Doi Suthep ; læ, Khrao so sang thanon nai Muang Chiang Mai. Chiang Mai: Chiang Mai University.
^ Krondl, M. (2011). "Portuguese in Asia", Sweet Invention: A History of Dessert. Chinago, Illinois: Chicago Review Press, Inc. p. 55. ISBN 978-156-9-76954-6
^
Granger B. and Tang P. (2015). "Khanom Krok THAILAND," Lonely Planet the world's best brunches where to find them & how to make them (eBook). Lagos: Lonely Planet Global Limited. ISBN 978-174-3-60881-4
- The Coastal Kitchen. (2021). Desserts: The Ultimate cookbook. Maine: Cider Mill Press. p. 475. ISBN 978-1-64643-151-9
- Mill Press Cider. (2019). Sweet Cravings Over 300 Desserts to Satisfy and Delight. Appleseed Press. p. 434. ISBN 978-160-4-33899-7