This small-sized Thai dessert, which is often referred to as a pancake, pudding, or a cake, is created with a batter that combines rice flour and coconut milk. The dessert is baked in large iron pans that have small, round indentations, and it is typically prepared in two stages—with a batter that is used as a crispy bottom layer, and a creamy, lightly sweetened coconut milk filling. Typical additions to the custard-like filling include sliced scallions, taro, corn, or pumpkin. Khanom khrok is a staple street food in Thailand, typically enjoyed as a quick and filling snack that balances sweet and savory flavors extremely well.
This sweet turnover pancake comes under various names throughout Malaysia, Indonesia, Brunei, and Singapore. Regardless of the location, it can be prepared either in a thin and crispy variety or as a thick and soft pancake. Traditional fillings typically include a combination of ground or roughly chopped peanuts, sugar, and butter, but the modern varieties may include anything from corn, chocolate chips, and raisins to grated cheese or condensed milk. Though not much is known about its origin, it is believed that is was first introduced in Penang by the Chinese who migrated from the province of Fujian.
These traditional, small-sized Indonesian pancakes are usually prepared with rice flour and coconut milk. The pancakes are incredibly versatile, they come in sweet and savory versions, and can be adapted with wheat flour and various toppings such as sugar, bananas, crushed peanuts, jackfruit, chocolate sprinkles, or fermented oncom, while modern-day additions also include meat, sausages, or ice cream. Serabi pancakes are found throughout Java, but they are usually associated with the cities of Bandung and Solo. They are typically accompanied by strawberry, durian, or coconut-based kinca syrup, and are mainly sold as a quick and convenient street food. A similar dish can be found in Thailand, where it goes under the name khanom khrok.
Bánh khoai is a traditional pancake originating from Hue. The batter is typically made with a combination of rice flour, water, eggs, sugar, and salt. It's fried in the pan and topped with sliced mushrooms, pork, shrimp, bean sprouts, carrots, Vietnamese sausage bits, and spring onions, then fried further until it's crispy and golden brown. Once done, it's traditionally served with a special dipping sauce that contains sesame, peanut butter, peanuts, and pork liver. Additional garnishes for the dish include shiso leaves, lettuce, and Asian basil. Because bánh khoai is so greasy, it's often eaten during cold weather.
Loosely translated as sizzling pancakes, bánh xèo is a famous Vietnamese dish that combines crunchy crêpes with a variety of savory ingredients. The distinctive Vietnamese element in these nourishing pancakes is rice flour, which is combined with water, turmeric, and coconut milk or coconut cream in order to create the thick yellow batter. Additional ingredients, most commonly scallions, bean sprouts, shrimps, and cubed pork or beef, are sautéed before the mixture is added to the pan. The pancake is pan-fried at a low temperature and gently folded in half, keeping the ingredients safely tucked inside the pancake. Bánh xèo is eaten everywhere in Vietnam, with slight regional differences in ingredients. Traditionally, it is served in a unique way, usually complemented with vegetables such as lettuce, carrots, and cucumbers, heavily seasoned with fresh cilantro, mint, and parsley. Famous nuoc cham sauce, made with fish sauce, lime juice, sugar, chopped chili peppers, and garlic is typically served alongside bánh xèo. The pancakes are always freshly prepared and are supposed to be torn in larger pieces, which are usually wrapped in lettuce or rice paper and eaten by hand. The dish is also a popular street food item in Cambodia and Thailand.
Bánh khọt is a savory Vietnamese pancake made with a thin rice flour batter and cooked on outdoor grills equipped with a specialized terracotta bánh khọt mold. The batter is poured into the mold, and the pancake is then topped with various savory ingredients. Once prepared, these small puffed pancakes are often served with aromatic herbs and leafy vegetables on the side, which can be used as wrappers. Fish sauce is also a staple accompaniment to bánh khọt. Although it’s often confused with bánh căn (as it’s called in Central Vietnam), bánh khọt is not as soft as bánh căn because it’s fried in oil until crunchy and contains turmeric, which gives it a nice yellow color, unlike bánh căn, which doesn’t contain turmeric.
Dadar gulung is a traditional dessert consisting of a thin rice flour crêpe that is filled with grated coconut. Pancake batter is traditionally infused with pandan leaves which add flavor and impart a vibrant green color to the pancakes, but modern varieties often employ green food coloring instead. When baked, the crêpe is filled with a combination of freshly grated coconut, cinnamon, and dark palm sugar (gula melaka). Apart from Indonesia, this colorful and appealing dessert can be found under various names in Malaysia, Singapore, and Sri Lanka.
Min chiang kueh is a traditional pancake that's consumed in China and Singapore, with similar version in Malaysia (apam balik). These thick pancakes are filled with a combination of crushed peanuts and sugar. The batter is usually prepared with a combination of plain and rice flour, coconut milk, eggs, sugar, yeast, baking soda, and a pinch of salt. Once prepared, the pancake is topped with peanuts and sugar, then folded in half and served. Other fillings are also available, such as red bean paste and shredded coconut. The pancake is served for breakfast, always piping hot, and it can be found at most hawker centers. It's believed that these pancakes originate from Fujian, China.
Kue ape is an Indonesian snack from Jakarta, known for its distinctive shape, contrasting textures, and gentle sweetness. Often likened to a cross between a pancake and a crêpe, it features a soft, thick, spongy center surrounded by a thin, crispy, golden-brown rim. This popular street food is a common sight across the capital and in other parts of Java, typically sold from mobile carts or small roadside stalls, especially near schools and busy markets. The dish is made from a simple batter of rice flour, all-purpose flour, sugar, coconut milk, and baking powder or yeast, with the addition of pandan leaf extract that gives the center its signature pale green color and subtle aroma. The batter is cooked in a small, round, concave pan over high heat. As the mixture spreads, the edges become thin and crunchy while the center puffs up and remains moist and tender. A lid is placed over the pan to trap steam, allowing the interior to cook evenly without flipping. The result is a snack that is both crispy and soft, with a delicate coconut flavor and a hint of sweetness that appeals to both children and adults. Kue ape holds a nostalgic place in the hearts of many Indonesians, particularly those who grew up in Jakarta. It is strongly associated with childhood memories of schoolyard vendors and afternoon snacks. While the traditional version remains the most popular, modern variations sometimes include toppings like grated cheese, chocolate sprinkles, or condensed milk, catering to contemporary tastes while preserving the essence of the original.
Roti sai mai is a sweet Thai snack consisting of a pandan-flavored pancake (roti) that is filled with cotton candy. The pan-fried pancake is similar to a crêpe, and it has a distinctive green color attained from the addition of pandan. The dish is believed to have originated in Ayutthaya, primarily among the Muslim community. It is usually sold by vendors who prepare it on street stalls.
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For the “Top 17 Southeast Asian Pancakes” list until June 15, 2026, 723 ratings were recorded, of which 507 were recognized by the system as legitimate.
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