Combine both types of sugar, water and coconut milk together in a mixing bowl. Sift in rice flour, flour, bicarbonate of soda and salt. Mix well into a batter. Leave aside covered, to rest for 30 minutes.
Lightly grease an apom pan and heat it over a medium low flame. Pour in enough batter to fill the pan. Grip the handle to tilt pan to spread the batter evenly round the sides of the pan. Cover pan.
When bubbles are seen on the surface of the cooked batter, sprinkle a handful of filling over. Add a teaspoon of margarine and a tablespoon of cream corn. Cover the apom for half a minute.
Remove the cover and use a flat-bladed knife to remove the apom. Fold into half. Make more apom with the rest of the batter.