KANOM KROK: ขนมครก

Warm and gooey, you might see this little cake on streetside in Thailand.

It made from rice flour  and coconut milk, and it's so tempting when just coming out of the pan. Because making these little cakes is not hard, I make it very often, you don't need much ingredients to create it at home. 
There are 2 parts of the batter for Kanom krok, the base (bottom layer) made from rice flour, cooked rice, water and small amount of sugar and salt, when the topping made from coconut milk with load of sugar and enough of salt to add salty and creamy taste to this cakes. By putting the batter into a pot, you will be able to control the quantity of the batter easily as you need to put the right amount of the bottom and topping into small holes of the pan to make it balance in taste ^^.
For making it you can use aebelskiver pan, Takoyaki pan or real Kanom krok pan, be sure to oil the pan before cooking each batch as it can stick to the pan like crazy!
You may want to eat it hot from the pan but it's my words of warning, don't do it as it will burn your mouth, (well, I burn my so many time too as it's so alluring, haha).

Recipe: KANOM  KROK
สูตรภาษาไทย: ขนมครก

日本語のレシピ：カノムクロック
Youtube: ขนมครก, KANOM  KROK, カノムクロック

KANOM  KROK: ขนมครก

Makes 50-60 pieces

Bottom layer
675ml ............................ Water
56g ................................ Cooked rice (you can use Riceberry rice too ^^)
150g .............................. Rice flour 
1tbsp .............................. Granulated sugar
1/2tsp ............................. Salt

Topping
230ml ............................. Coconut milk
100g ............................... Granulated sugar
1/2 -1 tsp ........................ Salt*
1cup ................................ Spring onion, finely sliced

......................................... Rice bran oil for brushing the pan

*the amount of salt depend on your taste and the kind of salt that you use ^^.

Put the water, cooked rice, sugar, salt and rice flour into a bowl.

Mix to combine.

Blend with food processor or blender.

Until smooth.

Pour into a pot (it's easier to pour into the pan).

Make the topping.

Pour the coconut milk into a microwavable cup.

Put the sugar and salt into the cup, stir to combine.

Heat in a microwave for 2 minutes (600W), or until hot.
Stir until the sugar melt.

Heat the aebelskiver pan (you can use Takoyaki pan or real Kanom krok pan too), and brush with rice bran oil.

Pour the bottom layer into the pan (7/10 of the pan).

Pour the topping on top and sprinkle with spring onion.

Cover for 3-5 minutes or until the bottom becomes brown and crispy and the top bubbles.

Remove the Knom krok from the pan. Repeat with remaining batter, brush the pan with oil before each batch.

Eat warm while it's still gooey inside, and enjoy!

KANOM  KROK: ขนมครก