Delicate Sweet Coconut Pudding Pancakes Street Snack

First, prepare the base batter: In a medium bowl, whisk together the rice flour, tapioca flour, 20g of the sugar, 0.25 tsp of salt, and the thin coconut milk until smooth. Set aside.

Next, prepare the topping batter: In a separate bowl, whisk together the remaining 30g of sugar, 0.25 tsp of salt, the thick coconut milk, and the water until well combined.

Heat your Khanom Krok pan over medium-low heat (approximately 150-170°C). Lightly brush each well with vegetable oil using a pastry brush or paper towel.

Pour the base batter into each well, filling them about halfway. Cook for 2-3 minutes until the edges start to set and become slightly crispy.

Pour a small amount of the topping batter over the partially cooked base batter in each well. Cover the pan with a lid (if available) or another pan to trap steam.

Continue cooking for another 5-8 minutes, or until the topping is set and the edges are golden brown and crispy. The center should still be soft and custardy.

Carefully remove the Khanom Krok from the pan using a small spoon or spatula, serving them in pairs, back-to-back. Serve warm and enjoy immediately!