Khanom krok

Method

1. 1 Mix the rice flour with the tapioca flour, half of the coconut milk, and a pinch of salt, then let the dough rest for 20 minutes.
2. 2 Mix the remaining coconut milk with the sugar, stirring until completely dissolved.
3. 3 Heat the mini pancake mold over medium heat, then grease each hole in the mold with oil.
4. 4 Pour the batter into the mold, filling it two-thirds full. Cover and bake for 3 minutes until the crust sets.
5. 5 Pour the sweet filling over the top, sprinkle with chopped scallions or sweet corn, then cover and let it simmer for another 4 minutes.
6. 6 Use a small spoon to remove the pancake, then press the two halves together and eat while hot.

With an appliance

• Oven 43 min

  Replace steps 3-5: Preheat muffin tin on the middle rack of the oven at 220°C for 5 minutes, pour in two layers of batter, and bake for 9 minutes, rotating the tray after 5 minutes; this method makes more muffins at once, but the bottom will be less crispy than with a cast iron tin.