Khanom Krok

Instructions

1. 1
   Mix rice flour and tapioca flour together in a bowl. Gradually add coconut milk and stir until smooth.
2. 2
   In a separate bowl, combine coconut cream with palm sugar and salt. Stir until sugar dissolves.
3. 3
   Heat a khanom krok pan over medium heat and brush each well with oil.
4. 4
   Fill each well halfway with the rice flour batter. Cook for 2 minutes until edges set.
5. 5
   Add a small spoonful of coconut cream mixture on top, then sprinkle with green onions or corn.
6. 6
   Cover and cook for 3-4 minutes until edges are crispy and centers are creamy. Remove and serve warm.