Acehnese Spiced Coconut Pancakes

Ingredients

While the original Turkish dish, Dilber dudağı, is a sweet dessert made with phyllo dough and a sweet syrup, the Acehnese adaptation transforms it into a savory pancake dish. The Acehnese version incorporates rice flour, coconut milk, and aromatic spices to create a completely different flavor profile. Additionally, the Turkish dish is typically served as a dessert, whereas the Acehnese Spiced Coconut Pancakes are enjoyed as a breakfast or snack option. We alse have the original recipe for Dilber dudağı, 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 (120ml) water 1/2 cup (120ml) water
• 1/2 cup (40g) shredded coconut 1/2 cup (40g) shredded coconut
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 2g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, coconut milk, water, shredded coconut, turmeric, coriander, cumin, and salt. Mix well until a smooth batter is formed.
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 evenly to form a thin pancake.
4. 4.
   Cook the pancake for 2-3 minutes on each side, or until golden brown and crispy.
5. 5.
   Repeat the process with the remaining batter.
6. 6.
   Serve the Acehnese Spiced Coconut Pancakes warm with a side of spicy sambal or a tangy dipping sauce.

Treat your ingredients with care...

• Rice flour — Make sure to use fine rice flour for a smooth batter.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Shredded coconut — If using desiccated coconut, soak it in warm water for a few minutes before adding it to the batter to rehydrate it.

Tips & Tricks

• For extra flavor, you can add finely chopped scallions or shallots to the batter.
• Adjust the spiciness by adding more or less ground chili powder to the batter.
• Serve the pancakes with a squeeze of lime juice for a refreshing tang.
• Experiment with different dipping sauces such as peanut sauce or tamarind chutney.
• To make the pancakes crispier, cook them on slightly higher heat.

Serving advice

Serve the Acehnese Spiced Coconut Pancakes as a breakfast or snack option. They can be enjoyed on their own or with a side of spicy sambal or a tangy dipping sauce.

Presentation advice

Stack the pancakes neatly on a plate and garnish with a sprinkle of shredded coconut and a few fresh cilantro leaves. Serve with the dipping sauce on the side for an appetizing presentation.