V0: described, not machine-verified
Thai Coconut Pancakes (Kanom Krok)
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Ingredients
- cooked jasmine rice50 g
- Thai rice flour50 g
- Water1 cup (240 ml)
- coconut milk¼ cup (60 ml)
- shredded dried coconut¼ cup (60 ml)
- palm sugar30 g (2 ½ Tbsp)
- table salt¼ tsp
- coconut milk1 cup (240 ml)
- granulated sugar2 Tbsp (30 ml)
- table salt¼ tsp
- Thai rice flour2 Tbsp
- virgin coconut oilas needed
- thinly sliced green onionsas needed
- cooked sweet corn kernelsas needed
- cooked taro cubesas needed
Allergens (inferred from ingredient names): cereals_gluten
Dietary suitability
- Halal
- Kosher
- Vegetarian
- Vegan
Worked out from the ingredients and steps; not a certification. Meat is assumed to be halal or kosher slaughtered. Check the labels of bought ingredients such as cheese and stock.
Nutrition per serving (modelled estimate, not measured): kcal 290, protein 4, fat 22, carbs 24, fiber 1, sugar 9
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: hot-thai-kitchen.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed