Ingredients

The following ingredients have 4 Servings
  • For Outer  layer
  • 1/2 cup Rice flour
  • 1 ½ tablespoon desiccated coconut
  • 3/4   tablespoon Raw rice
  • 1 cup coconut milk      (I used Thai kitchen brand)
  • 1/4 cup water
  • 1/4 cup  sprite
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoon   canola oil
  • For  Custard Layer
  • 1 cup thick coconut cream (Upper portion of canned coconut milk without shaking)
  • 1 ½ tablespoon tapioca flour
  • 1/2 teaspoon salt
  • 2 tablespoon sugar
  • Topping
  • ¼ cup chopped  Green onions/ carrot

Instruction

  • If using canned coconut milk, spoon into a small saucepan the creamiest part from the top of two cans of coconut milk. Add sugar and tapioca flour and mix everything to form smooth and set aside.
  • Combine the remaining coconut milk from the cans and stir until smooth,
  • Grind the uncooked white rice and dessicated coconut  in a food mill or clean coffee grinder as finely as possible.
  • In a  medium  pan combine the two with the rice flour, salt  sugar and coconut milk.
  • Stir and mix until well blended and smooth. Consistency of batter should right when you mix batter with wooden spoon it gets coats to back of the spoon in a thin layer.  When you are ready to make Khanom Krok  mix in sprite.
  • Heat a well-seasoned khanom krok pan(or substitute with an Ebelskiver pancake pan ) on the stove,
  • When the griddle is hot, brush the surface indentations with  canola oil .
  • Wait a few seconds before spooning the outer layer mixture into each indentation to about two-thirds full.
  • The batter should sizzle when it hits the hot metal. (If you have a teakettle with a spout, you may find it helpful as a container from which to pour the rice batter onto the griddle.)
  • Before the batter sets or in 2 minutes, add a dab of the sweet coconut cream mixture/inner layer 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. It takes about 25 minutes if you are using Ebelskiver pan.
  • 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 the khanom krok in pairs of two.
  • Variations:
  • Use traditional topping like pumpkin, taro, corn kernel etc.