Thai Food Made Easy | Backup1
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Coconut Pancake (Gluten free, Dairy free, Vegan) Serve:4 Ingredients : 70 gram                          Rice Flour 70 gram                          Caster sugar 50 gram                          Desiccated coconut 20 gram                          Cooked Thai jasmine rice 160 ml                             Thai coconut milk 1/8 teaspoon                  Salt 2 tablespoon                   Vegetable oil 1                                         Spring onion-finely sliced (Optional) 1 handful of                      Berries and mixed nuts (Optional) 2 tablespoon                    Honey (Optional)


-Put the coconut milk, cooked rice, salt, sugar and rice flour in the large mixing bowl. Use the hand whisker and whisk until all ingredients combined. -Then use a handheld blender to blend the mixer until it becomes smooth. -Add the desiccated coconut and fold all the ingredients together. -Heat the oil in a non-stick pan. -Dollop the mixer on the pan. Cook each side until it turns golden brown. Approx 4 minutes each side. -Assemble the pancake then top with the spring onion and drizzle with a bit of honey if you would prefer it slightly savoury. Otherwise, use the berries and nuts instead of the spring onion. 

Tip: -I used the kitchen ring to cut the pancake which makes Coconut Pancake looks a bit more presentable. -Feel free to add 1/2 tablespoon of water if the mixer became too thick.