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Khanom pang (rice flour pancake with palm sugar): recipe illustration
Snacks & baking

Khanom pang (rice flour pancake with palm sugar)

Khanom pang is a thick, fluffy pancake made from rice flour, coconut milk and palm sugar. It is eaten lukewarm as a snack, often from street stalls near markets.

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Ingredients

Nutrition facts

327 kcal per serving

Protein
3.8 g
Carbohydrates
54 g
of which sugars
25.3 g
Fat
10.1 g
of which saturated fat
8.4 g
Fiber
1.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the rice flour, baking powder and salt.
  2. In a saucepan, melt the palm sugar with the water over low heat, then let it cool slightly.
  3. Pour this syrup over the flour and whisk to get a smooth batter.
  4. Gradually stir in the coconut milk, making sure there are no lumps.
  5. Let the batter rest for 15 minutes at room temperature.
  6. Pour a ladle of batter into a buttered pan and cover for 3 to 4 minutes, until the surface is set, then serve lukewarm.

Variations and tips

Banana version. Add one mashed banana to the batter for a fruitier taste.

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Original Ecomely recipe.