Note: Both the batter and topping can be made in advance and stored in the fridge for up to a day. If the batter has thickened too much, add water until it’s thin enough to pour easily.

Make the batter:

1. In a blender, combine 2 cups warm water, the rice flour, cooked rice, coconut milk, shredded coconut, brown sugar, and salt and blend until smooth. Set the blender jar aside (you can use it to pour the batter later).   

Make the topping:

1. In a small bowl, whisk together the coconut milk, tapioca starch, granulated sugar, and salt until dissolved and no lumps remain.   

To finish:

1. Place a kanom krok pan (see Note below) over medium heat and let it heat up for a few minutes (the pan is ready when a drop of water sizzles immediately). Set a wire rack for the cooked pancakes on your work surface. Have the bowl of topping nearby. Brush the cups of the pan generously with oil. Use a spatula to give the batter a good stir, then fill each cup about two-thirds full with batter. After the batter has cooked for about 1 minute, give the bowl of topping a good stir and spoon enough topping into the center of each pancake to completely fill the cup. Sprinkle each pancake with a few scallions and corn kernels. 
2. Reduce the heat to medium-low and loosely cover the pan with a lid (any large lid will do) or tent with foil. Cook, covered, until the edges of the pancakes are golden brown and the tops are no longer watery, about 6 minutes (since the pan is nonstick, use a small spoon to check the bottom of the pancakes to see if they’re browned). Using a small spoon or butter knife, gently lift the pancakes from the pan and place on the wire rack. Repeat with the remaining batter. Serve the kanom krok warm.

Note:

If you’re not able to find a special pan for kanom krok, you can use an oven and a muffin pan to get pretty close to the real deal. Here’s how:

1. Muffin Pan Method Preheat the oven to 450°F. Place a muffin pan in the oven and heat for 5 minutes.  
2. Carefully remove the muffin pan from the oven and add a few drops of oil to each cup, using a heatproof brush or paper towel to evenly coat the cups. Place the pan back in the oven to heat the oil, 2 minutes. 
3. Remove the pan from the oven and fill each cup about ¾ inch deep with batter; you should hear it sizzle. Gently tilt the pan so the batter spreads evenly. 
4. Bake until the batter has formed a skin, 3 to 4 minutes. Carefully spoon a generous tablespoon of the topping into the center of the mostly cooked batter, filling each cup another ¾ inch or so. Sprinkle each with corn and scallions. 
5. Return the pan to the oven and cook until filling is firm, 12 to 15 minutes. Use a butter knife to carefully loosen the kanom krok from the surface of the pan tray. Repeat with the remaining batter. 
6. Serve the kanom krok warm.

Reprinted from The Pepper Thai Cookbook. Copyright © 2021 by Vilailuck Teigen with Garrett Snyder. Photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House.