Khanom Krok — Coconut Rice Pancakes

Shopping list

• 150 g jasmine rice flour

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• 400 ml coconut milk — well-shaken

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• 50 g rice flour

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• 50 g caster sugar

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• 0.5 tsp salt

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• 0.5 tsp pandan extract — optional

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• 3 piece spring onions — finely sliced

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• 100 g sweetcorn kernels — tinned or fresh

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• 2 tbsp vegetable oil — for greasing pan

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Step by step

1. 1

   In a large mixing bowl, whisk together the jasmine rice flour, rice flour, caster sugar, and salt until well combined.

2. 2

   Gradually pour in 250 ml of the coconut milk, whisking continuously to avoid lumps, until you have a smooth batter. Add the pandan extract if using. This is your base batter.

3. 3

   In a separate small bowl, reserve the remaining 150 ml of coconut milk with a pinch of salt. This will be the creamy topping.

4. 4

   Heat a khanom krok pan (or a small, round-bottomed mini pancake or aebleskiver pan) over medium heat. Brush each well lightly with vegetable oil.

5. 5

   Once the pan is hot, fill each well about two-thirds full with the base batter. Allow to cook for 2– 3 minutes until the edges start to set and bubbles appear on the surface.

6. 6

   Quickly add a small spoonful of the reserved coconut milk on top of each pancake, then sprinkle with a few slices of spring onion or a few sweetcorn kernels.

7. 7

   Reduce the heat slightly and cover the pan with a lid. Cook for a further 3– 4 minutes, until the tops are just set but still creamy and the bottoms are golden and crispy.

8. 8

   Using a small spoon or skewer, carefully lift each pancake out of the pan and transfer to a serving plate. The base should be crisp and golden, the inside soft and custardy.

9. 9

   Repeat with the remaining batter, re-greasing the pan as needed. Serve warm as a snack or dessert.