To begin, drain the soaked glutinous rice. Steam it over high heat for about 20 minutes until fully cooked and sticky. Fluff gently with a fork to avoid clumping. Transition to preparing the coconut and ebi topping.

In a dry pan over low heat, toast the grated coconut until it turns pale golden and releases its nutty fragrance. Stir continuously to avoid burning. Set aside for later use.

Using a mortar and pestle or spice grinder, grind the dried shrimp to a fine, fluffy texture. Traditional pounding enhances its aroma and ensures an even topping later. Move to egg preparation next.

Crack the duck eggs into a bowl. Add salt and white pepper, then beat lightly until just combined. Avoid over beating to maintain a tender texture. Proceed to combine rice and egg.

Heat a small cast iron or non-stick pan over medium heat. Place a thin layer of cooked glutinous rice onto the pan base, pressing gently to form an even layer. Transition to adding egg.

Pour enough beaten egg to cover the rice completely. Tilt the pan slightly to spread evenly. Allow the mixture to set partially before adding toppings.

Sprinkle generous amounts of toasted coconut and ground dried shrimp over the setting egg. This layer creates the signature flavour and texture of Kerak Telor. Continue cooking uncovered.

Lower the heat and cook until the base is crispy and edges brown beautifully, around 5-7 minutes. The top should be cooked through without flipping. Move to final garnishing.

Top with fried shallots and fresh bird’s eye chillies if desired. Carefully remove the pancake using a spatula to retain its shape. Transition to serving the dish immediately.

Serve Kerak Telor hot and crisp straight from the pan. Traditionally enjoyed without sauce, but you may offer extra fried shallots on the side for crunch. Presentation tip: Serve on banana leaf for authentic aroma and aesthetics.