In a mixing bowl, combine the rice flour, chickpea flour, salt, sugar, and baking soda. Gradually whisk in the water and coconut milk until smooth. The batter should be slightly thinner than pancake batter but thick enough to coat a spoon. Cover and leave to rest for 2 hours, allowing the rice flour to hydrate fully for a softer texture.

Prepare the toppings while the batter rests. Lightly mash the boiled split peas, finely chop the spring onions, and arrange the other ingredients. If using jaggery, melt it slightly for easier drizzling. Having everything prepped in advance ensures a smooth cooking process.

Heat a kauk nyin kyee pan (Burmese pancake pan) or a takoyaki pan over medium heat. Lightly grease each well with oil to prevent sticking and achieve a crispy base. If you do not have one, use a shallow non-stick pan and form small rounds with the batter.

Once the pan is hot, pour the batter into each well, filling them about three quarters full. The batter should sizzle slightly on contact. Cover and cook for 2-3 minutes until the edges begin to crisp.

Add the toppings according to preference. For savoury pancakes, sprinkle the mashed split peas and spring onions. For a richer flavour, place halved quail eggs on top. If making a sweet version, sprinkle shredded coconut, jaggery, or sesame seeds.

Leave the pancakes to cook uncovered for another 2-3 minutes, allowing the bases to turn golden brown. If using a deep pan, gently rotate the pancakes with a skewer to ensure even cooking.

Once the pancakes are crisp and nearly set, take a second pancake and place it on top of another, sandwiching the toppings in between. Press gently to fuse them together. Cook for a further minute to allow the flavours to meld.

Carefully remove the pancakes from the pan using a skewer or spatula. Transfer them to a serving plate and allow them to cool slightly. The exterior should be crisp, while the interior remains soft and filled with flavourful toppings.

Serve hot, either on their own or with a drizzle of melted jaggery for a sweet finish. Savoury versions pair well with a mild tamarind dipping sauce for extra depth. These pancakes are best enjoyed immediately while the texture remains crisp.