Burmese Coconut Pancakes

Ingredients

While the original Indian Aasmi is made with a combination of wheat flour and semolina, the Burmese adaptation replaces these ingredients with rice flour to achieve a lighter and more delicate texture. Additionally, the Burmese version incorporates coconut milk to enhance the coconut flavor, which is a prominent ingredient in Burmese cuisine. We alse have the original recipe for Aasmi, so you can check it out.

• 1 cup (240ml) rice flour 1 cup (240ml) rice flour
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 5g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, coconut milk, sugar, and salt. Stir until the sugar is dissolved and the batter is smooth.
2. 2.
   Heat a non-stick pan over medium heat and add a small amount of vegetable oil.
3. 3.
   Pour a ladleful of the batter onto the pan and spread it into a thin, round shape.
4. 4.
   Cook the pancake until the edges turn golden brown, then flip it over and cook the other side until golden brown as well.
5. 5.
   Remove the pancake from the pan and place it on a paper towel to absorb any excess oil.
6. 6.
   Repeat the process with the remaining batter.
7. 7.
   Serve the Burmese Coconut Pancakes warm and enjoy!

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smoother batter.
• Coconut milk — Use full-fat coconut milk for a richer flavor and creamier texture.
• Sugar — Adjust the amount of sugar according to your desired level of sweetness.

Tips & Tricks

• For an extra touch of flavor, you can add a pinch of cardamom powder or a splash of rose water to the batter.
• Serve the pancakes with a drizzle of honey or a sprinkle of desiccated coconut for added sweetness and texture.
• Make sure the pan is well-heated before pouring the batter to achieve a crispy exterior.

Serving advice

Serve the Burmese Coconut Pancakes warm as a delightful snack or dessert. They can be enjoyed on their own or paired with a cup of tea or coffee.

Presentation advice

Arrange the Coconut Pancakes on a serving platter and garnish with a sprinkle of desiccated coconut or a dusting of powdered sugar. Serve them in a stack or individually, allowing their golden brown color and delicate texture to shine.