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Thai Coconut Pancakes finished dish

Thai Coconut Pancakes

Recipe card for Thai Coconut Pancakes.
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Servings: 4 servings
Course: Dessert
Ingredients Method

Ingredients
  

Ingredients
  • 1 cup rice flour
  • 1/2 cup cooked jasmine rice
  • 1 1/2 cups coconut milk
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/2 cup shredded fresh coconut optional
  • 2 tbsp rice flour for the topping batter
  • 1/4 cup coconut cream for the topping batter
  • 2 tbsp sugar for the topping batter
  • 1/4 tsp salt for the topping batter
  • Chopped green onions, sweet corn, or taro topping options
  • Oil for greasing the pan

Method
 

Preparation
  1. In a blender, combine rice flour, cooked jasmine rice, coconut milk, sugar, and salt. Blend until smooth to form the base batter.
  2. In a separate bowl, mix the topping batter ingredients: rice flour, coconut cream, sugar, and salt. Stir until smooth.
  3. Heat a kanom krok pan (or aebleskiver pan) over medium heat and lightly grease each cavity with oil.
  4. Pour the base batter halfway into each mold. Then, carefully spoon the topping batter over it.
  5. Sprinkle your preferred toppings such as green onions, corn, or taro.
  6. Cover the pan with a lid and cook for 4–6 minutes, or until the edges are golden and the centers are slightly firm but still jiggly.
  7. Use a small spoon to gently lift the pancakes out of the molds. Serve warm.

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