Kanom Krok

Ingredients

• 1 cup rice flour
• 2 tbsp tapioca starch
• 1 1/2 cups unsweetened coconut milk, divided
• 1/3 cup sugar
• 1/2 tsp salt, divided
• 1/2 cup fresh grated coconut
• 1 cup thick coconut cream
• 2 scallions, thinly sliced
• Oil, for greasing

Before you cook

• Whisk the rice flour, tapioca starch, 1 cup of the coconut milk, sugar, half the salt and the grated coconut together until smooth to make the base batter.
• Mix the coconut cream with the remaining salt in a separate small bowl to make the topping.

Steps

1. Heat a kanom krok pan, or an aebleskiver pan, over medium-low heat for 5 minutes.
2. Brush each indentation lightly with oil.
3. Spoon the base batter into each indentation, filling about two-thirds full.
4. Cover the pan and cook for 4 minutes until the edges turn golden and lacy.
5. Spoon a little of the coconut cream topping over each cake.
6. Cover again and cook for 3 minutes until the topping sets but stays soft in the center.
7. Run a thin spoon around the edge of each cake to loosen it.
8. Carefully pop two cakes out and press their flat sides together to sandwich.
9. Repeat with the remaining batter, re-greasing the pan between batches.
10. Scatter sliced scallions over a few cakes for a savory version, if desired.
11. Serve warm, straight from the pan.