The history of Khanom Krok, beloved coconut rice cake across the region

2026-03-04 - 09:43

Few Thai street snacks are as iconic as khanom krok, small round coconut rice cakes with a crisp shell and creamy centre. Made from rice flour, sugar and coconut milk, the dessert is traditionally cooked in a cast iron pan with small indentations over charcoal heat. Vendors pour two batters into each well, typically one lightly salted coconut base and one sweet topping, before pressing two half moons together into a single bite sized disc. Mont lin ma yar in Myanmar Variations of this coconut based treat appear across Asia. Similar dishes are found in Myanmar, where it is known as mont lin ma yar, as well as in Laos and Cambodia. In South Asia, southern India has paniyaram, also called paddu, while Indonesia has serabi. Though ingredients and textures vary, the shared technique of cooking batter in a moulded pan points to a long culinary exchange across the region. Paniyaram in India Several countries claim origins of the dish. In Thailand, historical evidence shows khanom krok was already popular during the Ayutthaya period. Early versions were likely simpler than today’s varieties, following traditional Thai dessert methods using freshly milled rice mixed with coconut and sugar. Records from the Ayutthaya Testimonies mention Ban Mo, a pottery making community west of Sa Bua Canal, producing cooking vessels including pans for khanom krok, indicating its widespread consumption at the time. The dessert continues to evolve, with modern toppings ranging from sweet corn and taro to spring onions and salted coconut cream. This year, food guide TasteAtlas ranked khanom krok as Thailand’s No.1 dessert, reaffirming its enduring popularity. From the ancient capital of Ayutthaya to street side stalls today, Thai people continue to enjoy khanom krok. How is it enjoyed in your country?