Approx. 40 pcs.
3 x 14 ounce cans coconut milk
¼ cup sugar
2½ tablespoon tapioca or arrowroot flour
3 tablespoon uncooked white rice
1/3 cup finely shredded fresh coconut, or ¼ cup dried, unsweetened shredded coconut
2 cups rice flour
2 teaspoon sea salt
2 to 3 tablespoon peanut or corn oil

Optional toppings: ¼ cup spring onions, cut in thin rounds, ¼ cup fresh corn kernels or 2 tablespoon cilantro leaves.

Spoon 1¾ cup of the creamiest part from the top of three cans of coconut milk into a small saucepan. Heat just enough to melt and smooth out the lumps. Add sugar and stir to dissolve. Allow to cool before mixing in 2½ tablespoon of tapioca or arrowroot flour. Stir until smooth. Set aside.

Combine the remaining coconut milk from the cans and stir until smooth, heating if necessary to melt the coagulated parts. Allow to cool.

Grind the uncooked white rice in a food mill or clean coffee grinder as finely as possible. Do the same with the shredded coconut. Combine the two with the rice flour, salt and coconut milk. Stir and mix until well blended and smooth.

Heat a well-seasoned khanom krok griddle (or substitute with a puff dumpling pan) on the stove, in a hot oven or over a small round barbecue kettle with medium-hot charcoals. When the griddle is hot, brush the surface indentations with peanut or corn oil. Wait a few seconds before spooning the salty rice mixture into each indentation to about two-thirds full. The batter should sizzle when it hits the hot metal.

Before the batter sets, add a dab of the sweet coconut cream mixture over the top to fill and sprinkle the center of each cake with a little bit of one of the toppings, or leave plain. Cover with a round lid and allow to cook for a few minutes, or until the pancakes are firm and crispy brown on the bottom. Remove gently with a rounded spoon. Re-grease the griddle before making the next batch. Because rice flour tends to settle, stir the coconut mixture well before pouring onto the griddle. Serve warm.

Recipe by KOCHERIER - www.kocherier.dk