Khanom Tokyo (pancake with sweet pastry cream)

Today we once again pay attention to a typical street dish with a not really Thai name: Khanom Tokio. This snack exists in a sweet and savory version. It is a thin flat pancake filled with sweet pastry cream. Some have a savory filling, such as pork or sausage. Although the name of this snack suggests a Japanese origin, it is actually a Thai invention. 

Khanom Tokyo (ขนมโตเกียว) is believed to have been first sold in 1967 at a Japanese department store in Bangkok called Thai-Daimaru. Another explanation for the origin is that the snack is the Thai version of the Japanese dorayaki.

The batter of this dish is made of egg, wheat flour, sugar, fresh milk and baking powder. The fillings are usually sweet: vanilla cream, taro, pandan cream, various fruit jams, grated coconut, cocoa powder, etc. Sometimes the fillings are a bit savory, but always mixed with something sweet. Quail eggs or small sausages are also used as a filling.

Particularities

What sets Khanom Tokyo apart is its versatility and adaptability. The snack is made from a thin batter that is baked in a special cast iron mold. While the outside is crispy, the inside remains soft and fluffy. The traditional fillings are sweet, such as custard, coconut, or chocolate, and savory, such as pork, chicken, or even sausages. This diversity makes Khanom Tokyo a favorite among both sweet-toothed and savory snack lovers.

Flavor profiles

The taste of Khanom Tokyo varies greatly depending on the filling chosen. The sweet varieties are often rich and creamy, with the soft custard contrasting perfectly with the crispy exterior. The chocolate filling offers a deep, rich cocoa experience, while the coconut filling is light and fresh. The savory versions are generally filled with well-seasoned mixtures of meat, making for a tasty and satisfying snack. Whether sweet or savory, Khanom Tokyo offers a delicious textural contrast between the crispy exterior and the soft, rich filling

Ingredients list for 4 people

For the batter:

• 1 cup all-purpose flour
• 1 tablespoon of sugar
• 1 / 4 teaspoon of salt
• 1/2 teaspoon of baking powder
• 1 egg
• 1 1/4 cup milk
• 2 tablespoons of melted butter

For the sweet filling (Custard):

• 2 egg yolks
• 1/4 cup of sugar
• 1 cup of milk
• 1 tablespoon cornstarch
• 1 teaspoon of vanilla extract

For the savory filling:

• 200 grams of finely ground pork or chicken
• 1 tablespoon of soy sauce
• 1/2 teaspoon white pepper
• 1 / 2 teaspoon garlic powder
• 1 / 4 teaspoon of salt
• 1 spring onion, finely chopped

Preparation method

To make custard:

1. In a saucepan over low heat, mix the egg yolks, sugar, and cornstarch until smooth.
2. Gradually add the milk, stirring to avoid lumps.
3. Cook over low heat until the mix thickens, stirring constantly.
4. Remove from the heat and stir in the vanilla extract. Set aside to cool.

Prepare savory filling:

1. Mix the ground meat with soy sauce, white pepper, garlic powder, salt, and finely chopped spring onion.
2. Fry the meat mixture in a pan until completely cooked. Set aside to cool.

Making batter:

1. In a large bowl, mix the flour, sugar, salt, and baking powder.
2. In another bowl, whisk together the egg, milk, and melted butter.
3. Add the wet ingredients to the dry ingredients and mix until smooth.

Khanom Tokyo baking:

1. Heat a lightly greased cast iron Tokyo pan or small skillet over medium heat.
2. Pour a small amount of batter into the pan to form a thin pancake.
3. Optionally add a spoonful of the custard or meat mixture into the center of the pancake.
4. Bake until the bottom is golden brown, then fold the edges over the filling and roll up the pancake.
5. Repeat with the remaining batter and filling.

Serve the Khanom Tokyo warm for the best taste experience. This mix of sweet and savory options ensures there is something for everyone, perfect for a tasty treat.

Watch the video here: