| • | Put coconut milk, rice flour, table salt and sugar in a large bowl. Whip the mixture until smooth.
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| • | Add the fine grated coconut to the above and mix well.
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| • | Take a cast iron cooking pan and smear the internal cups with a little peanut oil.
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| • | Pour the batter gradually upto two-third the height of the cups.
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| • | Cover the cooking pan with a circled lid and kept it on burn until the pancakes turn golden in color.
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| • | Now gently take aside the pancakes with a circled tablespoon and re-grease the cooking pan before making the next batch.
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| • | Kanom Krok is ready to eat. Serve hot.
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