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.

Pancake› Khanom khrok

Asian cuisine› Southeast Asian cuisine› Thai cuisine

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
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.
3.
Pour the batter into the indentations, filling them about three-quarters full.
4.
Cook the pancakes over low heat for about 5-7 minutes, or until the bottoms are golden brown and the tops are set.
5.
Use a small spoon or skewer to gently lift the pancakes out of the pan and transfer them to a serving plate.
6.
Repeat the process with the remaining batter until all the pancakes are cooked.
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.