Taste of the Week: Kanom Krok
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By Primal Bangkok

Sawasdee Torn Chao!

 Here comes another street food item you don’t want to miss.

 Having stayed here long enough, you’d notice Thai use so much kati (กะทิ = coconut milk) in both savory (like curries) and sweet dishes.

This bite-size dessert is one of the staples on the street.

It’s round, half-sphere shape may explain why it’s called Kanom krok as in Thai kanom (ขนม) means dessert and krok means pestle of which cup-shape is similar to kanom krok pan.

You’ll see a special round iron pan with many little holes being filled with rice flour batter and topped with coconut milk when this dessert is made.

People like to tell the story behind this as a secret love of a guy named Kati (coconut milk) and a girl named Pang (flour) since the dessert is usually paired to serve.

You can also see some add-ons. Oftentimes the vendors tops kanom krok with some chopped spring onion, steamed taro or corn. But you can always ask for plain ones as the vendors always make fresh new batches.

Have it piping hot–if you like–or wait for it to cool down a bit to enjoy the whole sweet and salty joyfulness.

At Chao, we wake up early to queue up a near stall for your kanom krok Tuesday-Sunday mornings. (Street vendors are prohibited on Mondays.)

Check out our pantry for this breakfast offering!

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Taste of the Week: Kanom Krok