These buns can often be bought from street vendors, cooking in a round cast iron pan with many dimples, over a charcoal brazier.
Sometimes these are flavoured with chives or chopped spring onions.
For the batter Plain Rice flour 100 gram Sticky rice flour 12.5 gram Coconut milk 2 tablespoons Hot water 200 ml 50 gram rice steamed then beaten into a paste (I have used a green leaf colour from Thailand. You can use a drop of food colour if you wish) Filling Coconut milk 3 table spoons Sugar 3 table spoons Salt 1/2 teaspoon rice flour 1 table spoon (flat)
Mix the flour for the batter together with the coconut milk and rice paste, stir well, then add hot water as needed to make a batter that can just be poured into the baking trays
In a separate bowl mix all the ingredients for the filling together.
Wipe the dimple tray with a little olive oil, then pour in a little batter into each as you see in the picture. Cook over gentle heat.
As the batter stiffens add a spoonful of the filling onto each bun, and continue to cook gently.
As the filling starts to cook, flip one bun over onto the bun beside it so that the filling is now in the middle.
Best served hot.