Kanom krok

Khanom krok or coconut-rice pancakes or mortar toasted pastry,: 10–11  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). 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.

Source: Wikipedia