Thai Coconut Pancakes

Ingredients

• 150g Rice flour
• 50g Tapioca flour
• 300ml Full-fat coconut milk
• 60g Sugar
• 1/2 TL Salt
• 120ml Water
• 50g Cooked corn
• 2 EL Spring onions (green part, chopped)
• 1 EL Vegetable oil

Instructions

1. In a large bowl, whisk together rice flour, tapioca flour, coconut milk, sugar, and salt thoroughly until a smooth batter forms. Ensure all lumps are removed.
2. Set the batter aside and let it rest for at least 15 minutes to allow the flavors to meld and the flour to hydrate. This contributes to the desired texture. Optionally, you can rest the batter in the refrigerator for 30 minutes to an hour.
3. Preheat a Khanom Krok pan (or a similar dimpled pan) over medium heat. Lightly brush the indentations with vegetable oil to prevent sticking.
4. Fill each indentation about three-quarters full with the batter. Immediately add a small amount of cooked corn and chopped spring onions to each mold.
5. Cook the pancakes for 5-7 minutes, until the edges are crispy and golden brown and the center is set. The exact time may vary depending on your pan's heat.
6. Using a small spoon or spatula, carefully remove the pancakes from the molds. Fold two halves of each pancake together, so the filling is encased.
7. Serve the Khanom Krok immediately to enjoy their best flavor and texture. They are most delicious when still warm and crispy.

Nutrition