Khanom Krok (Thai Coconut Pancakes)

• Cornstarch1 tablespoon
• Rice flour150g total (100g for outer batter, 50g for inner batter)
• Taroshredded (optional topping)
• Thick coconut milk50ml
• Corn kernelscooked (optional topping)
• Thin coconut milk150ml
• Salt3/4 teaspoon total (1/2 teaspoon for outer batter, 1/4 teaspoon for inner batter)
• Sugar1 tablespoon + 1 teaspoon total (1 teaspoon for outer batter, 1 tablespoon for inner batter)
• Green onion1/2 teaspoon chopped (optional topping)
• Cooked jasmine rice2 tablespoons (mashed)
• Vegetable oilfor greasing pan

How to Make It

• 1

  In a bowl, combine 100g rice flour, 1 tablespoon cornstarch, 1 teaspoon sugar, 1/2 teaspoon salt, and 150ml thin coconut milk. Whisk until smooth. Set aside for 15 minutes to hydrate.

• 2

  In another bowl, combine 50g rice flour, 1 tablespoon sugar, 1/4 teaspoon salt, 50ml thick coconut milk, and 2 tablespoons cooked jasmine rice (mashed). Whisk until smooth. This batter will be thicker.

• 3

  Lightly grease a Khanom Krok griddle (or a Danish æbleskiver pan) with a little vegetable oil and heat over medium-low flame until hot. The oil should shimmer but not smoke.

• 4

  Fill each concave well about one-third full with the thin outer batter. Immediately cover with a lid and cook for 2-3 minutes until the edges set and start to crisp.

• 5

  Uncover and carefully spoon a small amount of the thicker inner batter into the center of each partially cooked well. If desired, sprinkle with 1/2 teaspoon chopped green onion, cooked corn kernels, or shredded taro.

• 6

  Cover again and cook for another 5-7 minutes, or until the Khanom Krok are golden brown and crispy around the edges, and the centers are fully set and creamy. The tops should look cooked through and slightly puffed.

• 7

  Gently remove the Khanom Krok from the griddle using a small spoon or spatula. Serve warm, either as individual half-spheres or by joining two halves together to form a full circle.