Dish
Koa-chhâ-pán
Koa-chha-pan
Koa-chhâ-pán is made with rice flour, coconut milk, sugar, and salt. The batter is mixed and then poured onto a hot griddle. The pancake is then topped with a mixture of coconut, sugar, and sesame seeds. It has a crispy texture and a slightly sweet taste. It is often served as a dessert or snack food.
Origins and history
Koa-chhâ-pán has been a staple in Cambodian cuisine for centuries. It is often served during special occasions such as weddings and religious celebrations.
Dietary considerations
Gluten-free, dairy-free
Variations
Koa-chhâ-pán can be topped with different types of fruit or nuts. Some recipes also call for the addition of spices such as cinnamon or cardamom.
Presentation and garnishing
To ensure that the pancake is crispy, it is important to cook it on a hot griddle. Koa-chhâ-pán can be garnished with a variety of toppings such as fruit or nuts.
Tips & Tricks
Use high-quality ingredients for the best flavor.
Side-dishes
Koa-chhâ-pán is often served with a cup of tea or a glass of coconut water.
Drink pairings
Koa-chhâ-pán is typically served as a dessert or snack food and can be paired with tea or coconut water.
Delicious Koa-chhâ-pán recipes
More dishes from this category... Browse all »
Acorn Bread
Native American cuisine
Alkubus
Moroccan cuisine
Almojábana
Colombian cuisine
Anadama Bread
American cuisine
Antiguan Butter Bread
Antiguan cuisine
Baati
Indian cuisine
Babà rustico
Italian cuisine
Baguette
French cuisine
More cuisines from this region...
East Indian cuisine
Spicy and tangy flavors, Uses a lot of herbs and spices (mustard seeds, cumin, coriander), Uses a lot of fish and seafood which give it a unique flavor
North East Indian cuisine
Spicy, Tangy, Flavorful, Unique
North Indian cuisine
Spicy, Tangy, Aromatic, Sweet, Uses a lot of oil and ghee
Other Indian cuisine
Spicy, Tangy, Sweet, Sour, Pungent
South Indian cuisine
Spicy, Tangy, Sweet, Savory, Aromatic
West Indian cuisine
Spicy, Bold, Tangy, Sweet, Savory