Prepare the dry mix: in a large bowl combine the Rice Flour and Glutinous Rice Flour with a pinch of Salt and Sugar. Whisk to blend evenly.
Make the batter: slowly whisk in the Coconut Milk until smooth and lump-free, then stir in a little Coconut Cream to add richness. The batter should be pourable but slightly thick; adjust with more coconut milk if needed.
Rest the batter: cover and let the mixture rest for 20–30 minutes to hydrate the flours and develop a creamier texture.
Prepare toppings: cook the Taro (steam or boil) until tender, then dice or mash coarsely. Chop the Spring Onion finely. Have the Sweet Corn Kernels ready (fresh or thawed if frozen).
Heat the pan: warm a khanom krok pan or small nonstick or cast-iron pan over medium heat and brush each cavity lightly with Coconut Oil so pancakes release easily and edges crisp.
Cook the pancakes: pour a spoonful of batter into each cavity (filling about two-thirds). Quickly add a few Sweet Corn Kernels, a little diced Taro, or a sprinkle of chopped Spring Onion into the center of each, then top with a tiny spoonful of extra Coconut Cream if you like a very creamy center. Cover briefly with a lid or a sheet of foil to help set the tops.
Finish and serve: when the bottoms are golden and edges are crisp (about 2–4 minutes), use a small spoon to lift each cake — khanom krok are traditionally served open-faced, or you can pair two halves together for a sandwich-like treat. Serve warm for the best contrast of crispy edges and creamy centers.
