To begin, preheat your Kanom Krok pan (or an aebleskiver pan) over medium heat. In a large bowl, combine the rice flour, glutinous rice flour, sugar, and salt. Gradually add the coconut milk and water while stirring until the batter is smooth and lump free.

In a separate bowl, prepare the topping by mixing the coconut cream with sugar and salt. Adjust the sweetness to your taste if necessary. This topping adds a rich, slightly sweet layer to the pancakes, complementing the crispy exterior.

Once the pan is heated, lightly grease each cavity of the pan with a bit of oil using a brush or paper towel. This prevents the batter from sticking and helps achieve a crispy finish.

Pour the rice batter into each cavity of the pan, filling them about two-thirds of the way up. Allow the pancakes to cook for 2-3 minutes until the edges begin to set but the centre remains soft.

Spoon a small amount of the coconut cream mixture over each pancake, just enough to cover the surface. This will create a contrast between the crispy rice base and the creamy topping.

If desired, sprinkle toppings such as chopped spring onions, sweet corn kernels, or diced taro on top of the coconut cream. These optional toppings add texture and flavour, offering a balance of savoury and sweet.

Cover the pan with a lid to allow the pancakes to cook through gently, steaming the topping while crisping the base. Let them cook for an additional 3-5 minutes until the edges are golden and the centre is firm but still soft.

Once cooked, carefully remove the Kanom Krok from the pan using a small spoon. Serve them warm, allowing the crispy exterior and soft, creamy interior to shine. You can garnish with extra spring onions or serve with a side of coconut cream for dipping.