| • | Put coconut milk, rice flour, salt and sugar in a large bowl. Whip the mixture till smooth.
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| • | Add the finely grated coconut to the above and mix well.
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| • | Take a cast iron pan and smear the interior 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 pan with a rounded lid and kept it on flame until the pancakes turn golden in color.
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| • | Now gently remove the pancakes with a rounded spoon and re-grease the pan before making the next batch.
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| • | Kanom Krok is ready to eat. Serve hot. |
