Khanom Tokyo - Thai Coconut Pancakes

Ingredients

• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (100g) rice flour 1/2 cup (100g) rice flour
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/4 cup (20g) shredded coconut 1/4 cup (20g) shredded coconut
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon baking powder 1/4 teaspoon baking powder
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• Vegetable oil, for greasing Vegetable oil, for greasing
• 1/2 cup (120ml) coconut cream 1/2 cup (120ml) coconut cream
• 2 tablespoons (25g) sugar 2 tablespoons (25g) sugar
• Shredded coconut, for garnish Shredded coconut, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 13g
• Carbohydrates (total, sugars): 27g, 12g
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, combine the coconut milk, rice flour, sugar, shredded coconut, salt, and baking powder. Mix well until the batter is smooth.
2. 2.
   Gradually add water to the batter while stirring continuously until the batter reaches a pourable consistency.
3. 3.
   Heat a non-stick pan over medium heat and lightly grease it with vegetable oil.
4. 4.
   Pour a small ladleful of batter onto the pan and spread it into a thin, round pancake.
5. 5.
   Cook the pancake for about 2 minutes on each side until golden brown. Repeat with the remaining batter.
6. 6.
   In a separate saucepan, heat the coconut cream and sugar over low heat until the sugar dissolves and the mixture thickens slightly.
7. 7.
   To serve, stack the pancakes on a plate and drizzle the coconut cream sauce over them. Garnish with shredded coconut.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground 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 — Use unsweetened shredded coconut for a more natural flavor.

Tips & Tricks

• For a richer flavor, you can add a pinch of ground cardamom or cinnamon to the pancake batter.
• If you prefer a sweeter taste, you can increase the amount of sugar in the pancake batter or the coconut cream sauce.
• Serve the Khanom Tokyo warm for the best taste and texture.
• If you don't have rice flour, you can substitute it with all-purpose flour, but the texture may differ slightly.
• To make the pancakes more visually appealing, you can use a pancake mold to create different shapes.

Serving advice

Serve Khanom Tokyo as a delightful dessert or a sweet snack. It pairs well with a cup of hot tea or coffee.

Presentation advice

Arrange the Khanom Tokyo pancakes on a plate, drizzle the coconut cream sauce over them, and sprinkle with shredded coconut for an attractive presentation. You can also garnish with a sprig of fresh mint for a pop of color.