Ingredients

• 3 14-oz. cans coconut milk, or 1 3/4 cups coconut cream with 3 1/2 cups lighter coconut milk
  • DON'T SHAKE THE CANS! You want the cream separated from the milk, you might even refrigerate the cans ahead of cooking.
• 1/4 cup plus 1 Tbs. sugar
• 2 1/2 tbsp tapioca or arrowroot flour
• 3 Tbs. uncooked white rice - powdered in the spice grinder
• 1/4 cup dried, unsweetened shredded coconut - also powdered in the spice grinder
• 2 cups rice flour
• 2 tsp sea salt
• 2 to 3 tbsp peanut or corn oil
• drop or two of pandanus flavoring

Optional Filling Ingredients

• 1/4 cup green onions, cut in thin rounds
• 1/4 cup fresh corn kernels
• 2 tbsp cilantro leaves

Preparation

Spoon into a small saucepan 1 3/4 cup of the creamiest part from the top of three cans of coconut milk. Heat just enough of the solidified coconut milk to melt and smooth out the lumps. Add sugar and stir to dissolve. Allow to cool then add 2 1/2 tbs. of tapioca/arrowroot flour. Stir until smooth. Set aside, you're going to use this later.

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

Do the same with the shredded coconut. Combine the two with the rice flour, salt, pandanus flavoring and then add the thinner coconut milk. Stir and mix until well blended and smooth.

Heat a well-seasoned kanom krok griddle 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 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.

Using the induction hot plate, set at 320˙ for 6-7 minutes.

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.