Thai Coconut Pancakes

Instructions

1. Prepare the batter base
   In a blender, combine the soaked jasmine rice with 1 cup of coconut milk. Blend until smooth, about 2-3 minutes. Transfer to a large bowl and add rice flour, tapioca flour, and salt. Mix well until fully combined and free of lumps.
2. Make the coconut topping
   In a separate bowl, combine the remaining 1 cup coconut milk, coconut cream, and sugar. Stir until the sugar is completely dissolved. Add coconut extract if using. Set aside.
3. Prepare the khanom krok pan
   Heat a khanom krok pan (or a takoyaki pan or ebelskiver pan) over medium heat. Brush each indentation with a small amount of vegetable oil. Make sure the pan is hot before adding batter.
4. Cook the pancakes
   Pour the rice batter into each indentation, filling about 2/3 full. Cook for about 2 minutes until the edges begin to set and small bubbles form on the surface.
5. Add toppings
   Pour a tablespoon of the coconut cream mixture on top of each pancake. Then sprinkle your choice of toppings - corn, green onions, shredded coconut, or taro. Cover the pan with a lid and reduce heat to low.
6. Finish cooking
   Cook for another 5-7 minutes until the edges are golden brown and crispy, while the center remains soft and custardy. The top should be set but still slightly wobbly.
7. Remove and serve
   Using a spoon or small spatula, carefully remove each pancake from the pan. They should release easily if properly cooked. Arrange on a serving platter with the creamy side facing up.