Kanom Krok

Instructions

1. 1 Combine rice flour, half the coconut milk, sugar, and salt in a mixing bowl, whisking until completely smooth with no lumps, then let the batter rest for fifteen minutes to hydrate fully.
2. 2 Prepare the topping mixture separately by stirring together the coconut cream and remaining coconut milk with a pinch of salt until smooth and pourable but slightly thicker than the base.
3. 3 Heat a kanom krok pan over medium heat and brush each mold generously with oil, waiting until a drop of water sizzles and evaporates on contact before adding the batter.
4. 4 Fill each mold three-quarters full with the base batter, then immediately add a small spoonful of the coconut cream topping and optional toppings like corn or scallion to each one.
5. 5 Cover the pan with a lid and cook for four to five minutes until the edges are golden and crispy while the centers remain soft and custardy, checking frequently to prevent burning.
6. 6 Use a thin skewer to gently pry each kanom krok from its mold, pressing two halves together to form a sphere, then serve warm on a banana leaf-lined plate as a sweet snack.