Eight small Thai rice-flour cups with crisp golden shells and creamy coconut centers, together one sweet snack.
2 gGreen onion
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0.25 cupWater
2.5 tbspCoconut Milk
20 gRice Flour
6 gBrown Sugar
2 gSugar
0.5 tspCooking oil
To tasteSalt
Whisk all the rice flour with the water until smooth. Rest for 20 minutes. Stir in 5 ml coconut milk, all the brown sugar and a small pinch of salt until dissolved. Keep this thin shell batter separate from the filling.
In a second cup, mix the remaining 35 ml coconut milk with all the white sugar and a small pinch of salt. Preheat a lidded nonstick kanom krok or takoyaki pan over medium-low heat; use eight round wells about 4 cm across. Brush those wells with all the measured oil.
Stir the shell batter again and divide it evenly among the eight wells, roughly two-thirds full. Immediately divide all the coconut filling over their centers without stirring the layers together. Add all the sliced green onion. Cover and cook over medium-low heat for 5-8 minutes, until the tops are set and no longer runny.
Uncover and cook for 1-2 minutes until the bottoms are golden and crisp; lower the heat if they brown before the centers set. Lift out carefully with a spoon and cool for 2 minutes. Serve all eight open coconut cups warm as one snack.