Indonesian Coconut Pancakes

Ingredients

• 1 cup (240ml) rice flour 1 cup (240ml) rice flour
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 2 tablespoons sugar 2 tablespoons sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Palm sugar syrup, for serving Palm sugar syrup, for serving
• Grated coconut, for garnish Grated coconut, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 4g
• Carbohydrates (total, sugars): 32g, 8g
• Protein: 2g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, coconut milk, sugar, salt, and baking powder.
2. 2.
   Gradually add water to the mixture while whisking until a smooth batter is formed.
3. 3.
   Allow the batter to rest for 15 minutes to allow the flavors to meld.
4. 4.
   Heat a clay griddle or a non-stick pan over medium heat.
5. 5.
   Pour a ladleful of batter onto the griddle and spread it into a circular shape.
6. 6.
   Cook the pancake until bubbles form on the surface and the edges start to crisp up.
7. 7.
   Flip the pancake and cook for another minute until golden brown.
8. 8.
   Repeat the process with the remaining batter.
9. 9.
   Serve the Indonesian Coconut Pancakes warm, drizzled with palm sugar syrup and sprinkled with grated coconut.

Treat your ingredients with care...

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

Tips & Tricks

• For a richer flavor, you can add a small amount of pandan extract to the batter.
• If you don't have a clay griddle, a non-stick pan works well too.
• To make the pancakes extra fluffy, you can separate the egg whites and beat them until stiff peaks form, then fold them into the batter before cooking.
• Experiment with different toppings such as sliced bananas or crushed peanuts for added texture and flavor.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Indonesian Coconut Pancakes warm, either as a delightful breakfast or as a sweet snack. Drizzle them generously with palm sugar syrup and sprinkle grated coconut on top for an authentic touch.

Presentation advice

Arrange the pancakes on a plate, stacking them slightly offset from each other to create an appealing visual. Drizzle the palm sugar syrup over the top and sprinkle with grated coconut. Garnish with a sprig of fresh mint for an extra touch of freshness.