Taste Test Thailand’s Chewy Kanom Krok Bai Toey Cakes
Pailin Chongchitnant, the Thailand-born, Vancouver-based chef behind the YouTube channel Pailin’s Kitchen, tells us the story behind these hot green cakes.
These soft and spongey green cakes are believed to have come to Thailand from Indonesia, adding tapioca starch along the way to suit the local palate with a chewier texture. Some call them kanom krok Singapore because the flour and tapioca starch required were originally imported from its namesake city-state.
How They’re Made
The batter is made from wheat flour, tapioca starch, coconut milk, eggs, sugar and pandan leaf juice — the source of the bright green colour. The cakes are cooked in a brass pan with flower-shaped indents set over a flame that creates beautifully browned bottoms.
Taste and Texture
Kanom krok bai toey are soft, but also dense and chewy thanks to the tapioca starch. They’re moderately sweet with a distinct floral and nutty aroma from the pandan leaves.
The Name
Kanom means snack, krok refers to the indents in the pan they’re cooked in, and bai toey means pandan leaves. These are not to be confused with regular kanom krok, which are white, custardy little cakes that are also cooked in an indented pan.
Where to Try Them
Siam Square in Bangkok used to be the district known for original Thai kanom krok bai toey shops, but nowadays you can find them in many open-air markets, as well as food courts in shopping malls.
How to Order
Kanom krok bai toey are usually sold by the box, each containing 8-10 pieces and priced around 50 baht. Order extra to take home, as they reheat well in an air-fryer or microwave.
Toppings
Traditional cakes do not have toppings, but some vendors get creative by adding young coconut and sweet corn. You can also find them in different flavours and colours, like violet cakes made from purple sweet potatoes.