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In a container with a spout, whisk together flours, salt, sugar and grounded coconut flakes. Add coconut milk, and oil. Whisk well. Finally add water. Set aside.
Heat up your kanom kok pan (I’m using a stainless-steel Appam Patra pan). The heat should be set at low to medium low. The pan should be hot and sizzle, but not be smoky. If it’s smoky, then it’s too hot. You can test one to 2 cakes before starting.
Grease each cavity with a little bit of oil. Stir your batter. Then fill each cavity to the top with batter. Sprinkle on the scallions. Cover and let cook for about 5-6 minutes. You can use a metal spoon to remove the cakes from the pan. They are done when the edges and bottoms are golden brown. If they are not quite as golden brown, just leave them in the pan for another minute or so.
Make sure to grease the pan and stir the batter in between each batch as the coconut may settle to the bottom of the container.