I remember coming across this popular Thai dessert at a street food stall in Bangkok when travelling with family. Khanom khrok (otherwise known as little coconut pancakes) is a traditional Thai dessert.

There are 2 parts to the batter of this recipe, the outside mixture is what makes it crisp, the inside is what gives a slight custard and slightly chewy texture.

Note: I used a Dutch pancake/poffertjes pan, a takoyaki pan or a cast iron plate would also work.

INGREDIENTS
Outer shell:
50g cooked jasmine rice
50g rice flour
30g sweetener of choice
1/4 cup shredded dried coconut
1/4 tsp salt
1 cup water
60ml coconut milk

Coconut oil to grease pan.

The filling:
2 Tbsp rice flour
¼ tsp salt
2 Tbsp sweetener of choice
1 cup coconut milk

Traditional toppings:
Shallots (finely sliced), sweet corn (cooked), taro

Instructions:
1. Blend outer shell ingredients together until smooth.
2. For the filling, in a separate bowl whisk together all ingredients until smooth.
3. Heat pan on high heat, brush with oil. Give each batter a stir and place 1/2 Tablespoon of shell batter into the hols. They add 1 teaspoon of the filling in the centre. Let it cook for a minute then sprinkle toppings of choice.
4. Continue cooking until the outer shell is set, crisp and slightly browned. Enjoy while fresh.