![Coconut Rice Pancakes with Pandan Flavor](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/coconut-rice-pancakes-with-pandan-flavor--3a5a00e4-8de8-45fb-8751-e28d2d51b624.png)
Recipe
Coconut Rice Pancakes with Pandan Flavor
Tropical Delights: Pandan Coconut Rice Pancakes
4.5 out of 5
Indulge in the exotic flavors of Thai cuisine with these delightful Coconut Rice Pancakes. Made with fragrant pandan leaves and creamy coconut milk, these pancakes are a popular Thai street food that will transport you to the bustling markets of Thailand.
Metadata
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if using vegan-friendly sugar), Gluten-free (if using gluten-free rice flour), Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, High-fat
Ingredients
-
1 cup (240ml) rice flour 1 cup (240ml) rice flour
-
1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
-
1/4 cup (50g) sugar 1/4 cup (50g) sugar
-
1/4 teaspoon salt 1/4 teaspoon salt
-
1/4 teaspoon baking powder 1/4 teaspoon baking powder
-
1/4 teaspoon pandan extract 1/4 teaspoon pandan extract
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Pandan leaves, for greasing the pan Pandan leaves, for greasing the pan
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 4g, 3g
- Carbohydrates (total, sugars): 34g, 10g
- Protein: 2g
- Fiber: 1g
- Salt: 0.2g
Preparation
-
1.In a mixing bowl, combine the rice flour, coconut milk, sugar, salt, baking powder, and pandan extract. Stir until the batter is smooth and well combined.
-
2.Heat the Khanom Khrok pan over low heat and lightly grease the indentations with pandan leaves.
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3.Pour the batter into the indentations, filling them about three-quarters full.
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4.Cook the pancakes over low heat for about 5-7 minutes, or until the bottoms are golden brown and the tops are set.
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5.Use a small spoon or skewer to gently lift the pancakes out of the pan and transfer them to a serving plate.
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6.Repeat the process with the remaining batter until all the pancakes are cooked.
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7.Serve the Coconut Rice Pancakes warm and enjoy!
Treat your ingredients with care...
- Pandan leaves — If fresh pandan leaves are not available, you can use pandan extract or pandan paste as a substitute. Adjust the amount according to your taste preference.
Tips & Tricks
- For a more pronounced pandan flavor, you can add a few drops of pandan extract to the batter.
- Serve the pancakes with a drizzle of coconut syrup or a sprinkle of desiccated coconut for added sweetness and texture.
- If you don't have a Khanom Khrok pan, you can use a mini muffin pan as a substitute. Just make sure to grease the indentations well.
Serving advice
Serve the Coconut Rice Pancakes warm as a delightful snack or dessert. They are best enjoyed fresh off the pan, but can also be stored in an airtight container for up to 2 days.
Presentation advice
Arrange the Coconut Rice Pancakes on a serving platter, stacking them in a pyramid shape. Garnish with fresh pandan leaves or a sprinkle of desiccated coconut for an attractive presentation.
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