Khanom Krok

Ingredients

• 150 g rice flour
• 3 tbsp cooked jasmine rice
• 50 g grated fresh coconut
• 350 ml coconut milk
• 50 g caster sugar
• 1/2 tsp salt
• 250 ml thick coconut cream, for the topping
• 50 g caster sugar, for the topping
• 1/2 tsp salt, for the topping
• 1 tbsp rice flour, for the topping
• 2 spring onions, finely sliced, or 4 tbsp sweetcorn kernels
• Neutral oil, for the pan

Before you cook

• Blend the cooked rice, grated coconut and 150 ml of the coconut milk to a smooth cream.
• Whisk this into the rice flour along with the remaining coconut milk, the sugar and the salt.
• Rest the batter for 30 minutes so the flour hydrates and any lumps soften away.
• Whisk the topping coconut cream, sugar, salt and rice flour together in a second jug until the sugar has dissolved.
• Slice the spring onions very finely.

Steps

1. Set a khanom krok pan, or an aebleskiver pan, over medium-low heat for 3 minutes until it is evenly hot.
2. Brush each hollow generously with oil.
3. Stir the base batter, then pour it into each hollow until it comes about two thirds of the way up.
4. Cook for 2 minutes, until the edges lift slightly from the metal and the surface loses its shine.
5. Spoon the coconut cream topping over each one, filling the hollows right to the brim.
6. Scatter a few slices of spring onion or a pinch of sweetcorn over half of them.
7. Cover the pan with a lid and cook for 4 to 5 minutes.
8. Lift the lid and check one: the bottom should be crisp and pale gold and the top should still be soft and barely set.
9. Run a small spoon or skewer around the edge of each one and lift it out.
10. Press two together with their cream sides facing and serve them warm.
11. Oil the pan again and repeat with the remaining batter.