Khanom Krok

Pailin Chongchitnant’s selected khanom krok forms small coconut pancakes from two batters. A cooked-rice shell crisps against the pan while the coconut filling sets into a soft, custardy centre.

The shell batter blends cooked jasmine rice, rice flour, water, coconut milk, dried unsweetened coconut, selected palm sugar and salt. The separate filling combines rice flour, granulated sugar, salt and its own coconut milk.

A lightly greased indented pan gives the cakes their cup shape. Shell batter enters each hollow first, followed by filling placed into its centre so the outer batter rises around it.

Thinly sliced green onion, cooked corn and cooked taro are independently optional toppings. They are added after the cakes begin to set, and cooking continues until the bottoms turn golden and crisp and the centres stop running.

The cakes lift onto a rack and cool briefly before being eaten warm. This sweetened version is distinct from the northern Thai unsweetened pancakes that the accompanying account describes with sugar served alongside.