The Thai coconut pancake or cake made in a cast-iron pan is Khanom Krok.
Khanom krok is a traditional Thai dessert made primarily from rice flour, coconut milk, and sugar. Vendors cook it in a special round, indented pan that resembles a cast-iron takoyaki pan. Two batters are commonly used: a lower layer and a richer coconut topping, producing a crisp edge and soft, custard-like center.
The dessert has roots in Thai culinary history and is mentioned in literature associated with the Ayutthaya period. Its name combines khanom, meaning dessert, with krok, referring to a mortar or a dimpled cooking vessel. Modern versions may include corn, taro, scallions, pandan, or shrimp.
Khanom bueang is a different Thai crisp crepe, while khanom chan is a layered steamed cake and khanom tan is a palm-sugar cake. The distinctive dimpled pan and coconut-rice batter identify khanom krok.