Coconut rice pancake bites (Khanom khrok)

1. For the base layer, whisk the rice flour, coconut milk, water, 1 tbsp sugar and a pinch of salt until smooth.

2. For the top layer, stir the coconut cream, 3 tbsp sugar, 1 tbsp rice flour and a pinch of salt until smooth and the sugar dissolves.

3. Heat a khanom khrok pan (or a takoyaki or aebleskiver pan) over medium heat and grease the hollows with oil.

4. Fill each hollow two-thirds full with the base batter, top with the coconut cream mixture and sprinkle with thinly sliced spring onion.

5. Cover and cook for 6-8 minutes until the bottoms are golden and crisp and the tops are set but still creamy.

6. Carefully lift out with a spoon and serve warm, pairing two halves together.

Tip: A favourite of Bangkok's morning markets: crisp outside, creamy inside, sweet-salty coconut bites. Instead of spring onion, top with sweetcorn or toasted coconut; grease the hollows again before each batch.