COCONUT-RICE PANCAKES (KANOM KROK)

Method

If using canned coconut milk, spoon1¾ cup of the creamiest part from the top of three cans of coconut milk into a small saucepan. Heat just enough to melt and smooth out the lumps. Add sugar and stir to dissolve. Allow to cool before mixing in 2½ tablespoons of tapioca or arrowroot flour. Stir until smooth. Set aside.

Combine remaining coconut milk from cans and stir until smooth, heating if necessary to melt the coagulated parts. Allow to cool. Grind the uncooked white rice in a food mill as fine as possible, then do the same with the shredded coconut. Combine the two with the rice flour, salt and coconut mix. Stir and mix until well blended and smooth.

Heat a well-seasoned kanom krok griddle (or substitute with a pancake griddle) on the stove, in a hot oven or over a small round barbecue kettle with medium-hot charcoals. When the griddle is hot, brush the surface indentations with peanut or corn oil. Wait a few seconds before spooning the salty rice mixture into each indentation to about two- thirds full. The batter should sizzle when it hits the hot metal. (If you have a teakettle with a spout, you may find it helpful as a container from which to pour the rice batter onto the griddle.)

Before the batter sets, add a dab of the sweet coconut cream mixture over the top to fill, and sprinkle the center of each cake with a little bit of one of the toppings, or leave plain. Cover and allow to cook for a few minutes or until pancakes are firm and crispy brown on the bottom. Remove gently with a rounded spoon. Re-grease the griddle before making the next batch. Because rice flour tends to settle, stir the coconut mixture well before pouring onto the griddle. Serve warm.

Serves 4