Description
Experience the delightful flavors of Thailand with these soft, pillowy Thai Coconut Pancakes, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 50 g cooked jasmine rice
- 50 g rice flour
- 1 cup water
- 1/4 cup coconut milk
- 1/4 cup shredded dried coconut
- 30 g palm sugar, chopped
- 1/4 tsp salt
- 1 cup coconut milk (for filling)
- 2 Tbsp granulated sugar
- 1/4 tsp salt (for filling)
- 2 Tbsp rice flour (for filling)
- Coconut oil (for greasing)
- Chopped green onions (optional)
- Cooked sweet corn (optional)
- Cooked taro cubes (optional)
Instructions
- Blend the Base: In a blender, combine 50 g cooked jasmine rice, 50 g rice flour, 1 cup water, 1/4 cup coconut milk, 1/4 cup shredded dried coconut, 30 g palm sugar, and 1/4 tsp salt. Blend until smooth and creamy—about 1-2 minutes.
- Prepare the Filling: In a mixing bowl, whisk together 2 Tbsp rice flour, 2 Tbsp granulated sugar, and 1/4 tsp salt. Gradually add in 1 cup coconut milk, whisking until the sugar is fully dissolved.
- Toppings Ready: Chop your choice of toppings (green onions, sweet corn, taro) and set them aside. Place a cooling rack nearby to transfer the pancakes.
- Preheat Your Pan: Heat a cast-iron pancake pan or a non-stick skillet to 325°F (160°C). Grease half the holes with coconut oil for frying.
- Stir Before Use: Always give both batters a quick stir before pouring.
- Pancake Assembly: Pour 1/2 tablespoon of the shell batter into each greased hole, followed by 1 teaspoon of the filling.
- Cook: Cook for about 1 minute, then add your desired toppings. Continue cooking until the bottom is golden brown and the top is firm (about 5 minutes). If needed, place a lid over the pan to help steam the tops.
- Remove: Carefully remove the pancakes with a toothpick or skewer and let them cool on the rack for a few minutes before serving.
Notes
Let ingredients come to room temperature for a smoother batter. These pancakes can be customized with various toppings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Pan-frying
- Cuisine: Thai
Nutrition
- Serving Size: 3 pancakes
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg