Blend Shell Ingredients: Place the shell ingredients in a blender, including cooked jasmine rice, rice flour, water, coconut milk, shredded coconut, palm sugar, and salt. Blend until smooth and creamy, about 1-2 minutes.

Prepare the Filling: In a separate bowl, whisk together the rice flour, granulated sugar, and salt until clump-free. Gradually stir in 1 cup of coconut milk, whisking until sugar is fully dissolved, about 1 minute.

Chill Batters: Store both batters in the refrigerator for at least 30 minutes before using.

Preheat the Pan: Heat your pan to 325°F (163°C) and brush the molds generously with coconut oil.

Stir and Pour: Give both batters a good stir before using. Pour 1/2 tablespoon of the shell batter into each pre-heated mold, followed by a teaspoon of filling in the center.

Cook Partially: Let them cook for 1-2 minutes until the edges begin to set but the middle remains soft.

Add Toppings: Sprinkle your desired toppings, such as green onions or sweet corn.

Full Cooking: Continue to cook for about 4-5 more minutes until the bottom is crispy and golden brown.

Check for Doneness: If the tops don’t run or jiggle, they’re ready!

Remove and Serve: Use a toothpick or skewer to lift the pancakes out of the molds. Let them cool slightly before serving warm.