Chinese American Style Coconut Pancakes

Recipe

Chinese American Style Coconut Pancakes

Coconut Delight Pancakes: A Fusion of Chinese and American Flavors

4.5 out of 5

Indulge in the delightful fusion of Chinese and American flavors with these Chinese American Style Coconut Pancakes. This recipe combines the traditional Indonesian Kue Cucur with a twist of coconut-infused batter, resulting in fluffy and aromatic pancakes that are perfect for breakfast or as a sweet treat.

Jan Dec
Snack› Kue cucur
Asian cuisine› Indonesian cuisine
Cuisine of the Americas› American cuisine› Fusion cuisine› Chinese American cuisine

Preparation time

10 minutes

Cooking time

20 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Dairy-free, Nut-free, Gluten-free (if using gluten-free all-purpose flour), Halal

Allergens

Eggs, Wheat (if using all-purpose flour)

Not suitable for

Vegan (contains eggs), Keto, Paleo, Low-carb, High-protein

Ingredients

In this Chinese American adaptation of Kue Cucur, we incorporate the flavors and ingredients commonly found in Chinese American cuisine. While the original Indonesian version uses rice flour and palm sugar, we substitute palm sugar with regular sugar and add all-purpose flour to achieve a lighter texture. Additionally, we infuse the batter with coconut milk to enhance the coconut flavor, which is a popular ingredient in both Chinese and American cooking. We alse have the original recipe for Kue cucur, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 180 kcal / 753 KJ
  • Fat (total, saturated): 6g, 5g
  • Carbohydrates (total, sugars): 28g, 8g
  • Protein: 3g
  • Fiber: 1g
  • Salt: 0.2g

Preparation

  1. 1.
    In a mixing bowl, combine the rice flour, all-purpose flour, sugar, baking powder, and salt.
  2. 2.
    Gradually add the coconut milk, water, and vanilla extract to the dry ingredients. Mix until a smooth batter forms.
  3. 3.
    Heat a non-stick pan or griddle over medium heat and lightly grease with vegetable oil.
  4. 4.
    Pour a ladleful of batter onto the pan and spread it into a circular shape.
  5. 5.
    Cook until bubbles form on the surface, then flip the pancake and cook until golden brown on both sides.
  6. 6.
    Repeat with the remaining batter.
  7. 7.
    Serve the pancakes warm, sprinkled with shredded coconut for garnish.

Treat your ingredients with care...

  • Rice flour — Make sure to use fine rice flour for a smoother texture in the pancakes.
  • Coconut milk — Shake the can of coconut milk well before measuring to ensure an even consistency.

Tips & Tricks

  • For extra coconut flavor, you can add a few drops of coconut extract to the batter.
  • Serve the pancakes with a drizzle of maple syrup or honey for added sweetness.
  • If you prefer a crispier texture, cook the pancakes on slightly higher heat.
  • Experiment with different toppings such as fresh berries or sliced bananas for a fruity twist.
  • These pancakes are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Chinese American Style Coconut Pancakes warm as a breakfast dish or a delightful dessert. They can be enjoyed on their own or with a side of fresh fruits for a refreshing contrast.

Presentation advice

Stack the pancakes on a plate and sprinkle them generously with shredded coconut for an appealing tropical touch. Drizzle some maple syrup or honey over the top for an extra touch of sweetness.

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