Before coming to Thailand together, Jon had been here twice. Both times he’d come back to me raving about his favorite morning market food, something he described to me as Idli – like, as it was my only frame of reference. (Idli is an East Indian round fluffy steamed rice cake of sorts that is savory, but can also be sweet). More than anything for me it was the way he would describe wandering the markets for this delicious treat that he would indulge in as often as he could. It would have me daydreaming of the time I’d be there too.
Now… I’m here! And today, after a week of acclimating and eating at restaurants for breakfast, we headed out to a market outside of old Chiang Mai. I’m going to try really hard to restrain myself and not write endlessly on the wonders of markets here, because I’m telling you… it’s nothing short of thrilling. Yes. Thrilling.
So we arrived and Jon marched us right to the Kanom Krok lady and oh the goodness.
Kanom Krok is a a coconut pudding made of ground jasmine rice and coconut milk as a base. Both are poured into a cast iron pan specifically made for Kanom Krok. Toppings vary, but chives, pumpkin shavings, sugar, and salt can be used as a topping.
The mixture is cooked until there is a nice crispy golden bottom and then each half round is carefully scooped out and placed on a grate to cool before serving.
What you get is the creamy sweetness of coconut milk and rice, with the savory addition of salt and whatever other addition has been placed on the Kanom Krok. It’s a warm soothing comfort food that delivers a delightful YUM. I loved them and am officially adding them to my favorites list.
For 12 halves we paid 15 Baht which amounts to roughly $00.15 USD depending on the exchange rate. You can do a search for various recipes online. Everyone makes theirs a bit different, but here is an ingredient list to give you an idea:
- Rice Flour
- Steamed jasmine rice
- Coconut cream
- Toppings vary