Chinese American Style Coconut Pancakes

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.

• 1 cup (120g) rice flour 1 cup (120g) rice flour
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Vegetable oil, for frying Vegetable oil, for frying
• Shredded coconut, for garnish Shredded coconut, for garnish

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.