Khanom krok

Khanom krok or coconut-rice pancakes or mortar toasted pastry, (ขนมครก,, ) is a traditional Thai dessert. They are prepared by mixing rice flour, sugar, and coconut milk to form a dough. Usually, khanom krok is composed of two batters, one salty and one sweet, both of which are cooked in a heating mantle—a hot indented frying pan. After heating, khanom krok is picked out of the mantle and the two half-circular doughs formed into a circular shape.

Khanom krok is fragrant, sweet and the texture is also smooth from the coconut milk. Similar dishes can also be found in Bangladesh, Myanmar (where it is known as mont lin maya), Laos, South India (where it is called as Paddu, Paniyaram or Gundpongalu) and Indonesia (where it is called serabi).

Overview
Ingredients typically include coconut milk and rice flour. Additional ingredients may include sugar, tapioca or arrowroot flour, white rice, shredded coconut, peanut or corn oil, green onions, corn, taro, pandan essence and cilantro. The mixture is poured within the dimples on a hot heating mantle.

History
Khanom krok was well-known since Ayutthaya period said in Ayutthaya Testimonies:- "'บ้านหม้อ ปั้นหม้อข้าวหม้อแกงใหญ่เล็ก และกระทะเตาขนมครก ขนมเบื้อง...' Prince Damrong Rajanubhab. (1972). Khamhaikan chao krung kao, khamhaikan Khun Luang Ha Wat læ phraratchaphongsawadan krung kao chabap Luang Prasoetaksonnit [Testimonies of the inhabitants of Ayutthaya and its former king, Khun Luang Ha Wat, and the Ayutthaya Chronicle of the Luang Prasoetaksornniti version] : คำให้การชาวกรุงเก่า คำให้การขุนหลวงหาวัด และพระราชพงศาวดารกรุงเก่าฉบับหลวงประเสริฐอักษรนิติ์ (in Thai). Bangkok: Khlang Witthaya. 497 pp. (Translation): Ban Mo (Ayutthaya), they molded large and small rice cookers and soup pots from clay and Kanom Krok pan Khanom bueang ..."
 * Supphalak, M. (1998). Thamnan Khanom Thai (Myth of Thai Desserts). ตำนานขนมไทย (in Thai). Bangkok: Et Thi Phi Woen Media. p. 23. ISBN 978-974-8-65842-1
 * Warasan Watthanatham Thai, 19(1980): 30.

The kanom krok pan is thought to have popularized during reign of King Narai 1656-88 AD in which not only influenced by Portuguese people after their arrivals in Siam since 1516 AD, but also similar to the æbleskive pan.

And at that time was the beginning of a heating mantle–a hot indented frying pan. First, the dough made by rice immersed in water and mill with thin coconut milk, cooked rice, and shredded coconut that put a little salt then top with undiluted coconut milk. But for the Royal Thai version, they adapt the top of khanom krok to become more diverse. Such as corn top, scallion top, and shrimp top.