Mokary

Whisk rice flour, coconut milk, warm water, yeast, and salt into a thick batter and let it bubble lightly.

Fold in scallions and sesame seeds just before cooking.

Oil a griddle and cook small thick cakes until browned on both sides and tender in the center.

Stack the warm cakes on banana leaf or a platter.

Serve with tomato achard, chile relish, and chopped peanuts for contrast.