Thai Rice and Coconut Rolled Pancakes (Kanom Khok Muan)

This is a traditional Thai food, made fresh in many places in Bangkok, but never pre-prepared for sale in stores. You can also make it with taro or pumpkin; it's a dessert and is thus normally served sweet. Children like to eat them. They are quite tasty for adults, too. There is a fancier version, with two layers of rice flour, made in a special baking dish, the outside layer (with special finest rice flour) is crispy, the inside layer is sweet and soft; this one is far easier to make.

Thai Rice and Coconut Rolled Pancakes (Kanom Khok Muan)
150 g rice flour
3 Tbsp ground cooked jasmine rice
3 Tbsp dried coconut
1/2 cup sugar, to taste
2 cups coconut milk
1/4 tsp salt
sliced spring onion, cooked corn for garnish

Mix and blend all the ingredients except the spring onion and corn until sugar dissolves. Heat a nonstick pan on medium low heat. Apply a little bit of oil when the pan is hot. Put 2 tablespoons of the mixture onto the pan to make a circle; you might be able to fit two or three pancakes at the same time. When the flour starts to cook, garnish with sliced spring onion and corn. Roll the pancake up when it is mostly cooked through. Continue to fry the rolled pancake until golden brown on all sides and cooked through. Repeat with remaining dough.