These are tiny little coconut hotcakes that you can get at street vendors in Thailand. You have to use a special cast iron or aebeliskiver pan, but I think you can even use a cakepop maker and just don't close it! We usually get these at the Thai Temple in Berkeley, but we haven't been since SIP and totally craving it. So I ordered a stove top pan on amazon and tried to make them myself, not bad! The girls and my dad approved, both are very hard to impress! You can use all sorts of ingredients to jazz it up like; green onions, shredded coconut, cinnamon, taro, anything really!
Ingredients:
1 can Coconut Milk
2 cup Rice Flour
2 tbsp Tapioca Starch
1/2 cup Sugar
1 tsp Salt
1 tsp Oil
1 2/3 cup Water
Oil or cooking spray as needed
Optional Toppings:
Cinnamon
Shredded Coconut
Spring Onions
Corn
Instructions:
Add coconut milk and water into a mixing bowl and combine the sugar and salt. Mix until the sugar dissolves.
Add in the rice flour, tapioca starch, oil and mix well.
Heat up the special cast iron pan and oil, if you are using a spray, remove the pan for heat and spray over you sink, (I almost blew myself up spray the oil over the flame!).
Turn the heat to medium low and pour in the mixture into each mold, and let it cook for about a minute. Add in your topping and cover with a lid and continue to cook until the outer crust starts to brown and the batter is cooked through in the middle.
Scoop out of the mold (I used skewers and a spoon to help) and serve!
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