Step 1

Gradually pour in coconut cream while continuously stirring to incorporate the ingredients.

Step 2

Stir the mixture continuously until well combined. Let it rest.

Step 3

In another mixing bowl, combine granulated sugar, salt, and rice flour.

Step 4

Gradually pour the coconut cream while stirring continuously until well mixed. Let it rest.

Step 5

Use a cloth/ or coconut husk dipped in vegetable oil to grease the khanom krok pan thoroughly. Heat the pan over medium heat.

Step 6

Gradually pour the khanom krok batter into the molds 3/4 part of the mold, leaving a little space at the edges for the coconut topping.

Step 7

When the edges of the batter start to set slightly, pour the coconut topping into each mold, making sure not to overflow. Then, cover the pan and let it cook for a moment.

Step 8

Wait until the edges of the Khanom Krok start to become crispy and brown. Then, use a spoon to remove them from the molds and serve.