Bangkok Khanom Khrok 🥥

Método

1. 1

   Whisk rice flour with warm coconut milk and sugar into a thin, pourable batter with a pinch of salt; rest 20 minutes.

2. 2

   Heat a khanom khrok pan (cast-iron dimple pan; a mini-muffin tin works) and brush each cup with coconut oil.

3. 3

   Fill the cups almost to the top, swirl so the batter climbs the walls, and cook until the edges crisp and the centre is still slightly molten.

4. 4

   Top with shredded coconut (some add scallion), cover the pan for a minute so the coconut wilts, then lever each little cup out with a skewer and eat hot.