Back to 20 servings shell 0.5 cup cooked jasmine rice, at room temperature 1.25 cups rice flour, Thai rice flour, not glutinous rice flour 1 can (15 oz) coconut milk, regular, not light 0.5 cup sparkling mineral water, adds to the crisp golden crust; add a little at a time if batter is too thick 3 tablespoons white sugar, or palm sugar 0.25 teaspoon kosher salt custard 1 can (15 oz) coconut milk, regular, for the custard 2 tablespoons white sugar 1 tablespoon rice flour 2 teaspoons tapioca flour, thickens the custard cooking 2 tablespoons coconut oil, or another neutral oil chopped green onions, corn kernels, or shredded coconut, optional topping
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1 Step 1: Simmer the custard coconut milk, sugar, rice flour and tapioca flour in a small saucepan over medium heat, whisking often, for 2 to 4 minutes until thickened. Set aside to cool slightly.2 Step 2: Blend the shell coconut milk, cooked rice, rice flour, sugar and salt until smooth. Pulse in the mineral water until just combined; add more water a little at a time if the batter is too thick to pour.3 Step 3: Preheat a takoyaki-style or khanom krok pan over medium heat, or to about 325°F (163°C) if temperature controlled. It is ready when a drop of water sizzles away immediately. Brush each well with coconut oil.4 Step 4: Pour the shell batter into each well to about 1/4 inch from the top. Spoon the custard into the center of each with a 1 teaspoon measure.5 Step 5: Cook 5 to 7 minutes until the bottoms are deep golden and crisp and the centers are still soft and creamy. Adjust the heat so the color is even. If the tops still look wet, cover the pan for 1 to 2 minutes to steam them.6 Step 6: Sprinkle any toppings over the pancakes during the last 2 minutes of cooking.7 Step 7: Lift the pancakes out with a small spoon onto a plate or rack. Repeat with the remaining batter, re-oiling the pan as needed.8 Step 8: Cool briefly and serve warm so the shell stays crisp.getsaucepan.com/r/7018106a-3c70-5074-a9f3-fecc41ab2654
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