Thai Rice and Coconut Pancakes

Thai cuisine is endlessly rich and varied — dive right into its recipes!

Recipe author

Servings:

Rice flour (rice)

120

Coconut milk

2.5

Sugar (granulated)

0.3

Coconut (dried, shredded)

360

Eggs

Olive oil (for frying)

Salt

Tangerines

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 4 g

Fats 47 % 22 g

Carbohydrates 45 % 21 g

279 kcal

GI: 48 / 0 / 52

My interest in Thai cooking started after I watched a few TV shows about Thailand. The country's culture, traditions, and scenery are stunning — and, as it turns out, the food is wonderful too, even if plenty of the recipes aren't exactly easy. One of those shows demonstrated how to make Thai rice-and-coconut pancakes, and now they're a regular on my table. Whisk the eggs. In a bowl, stir together the shredded coconut, salt, sugar, and rice flour. Using the dough hooks of a hand mixer, work in the egg and coconut milk until you have a thin, pourable batter about the consistency of buttermilk. Heat a pancake pan and brush it with oil. Cook the pancakes, using about 3 tablespoons of batter for a 6-inch (15 cm) pan. The method is a little different from usual: cook over moderate-to-low heat for about four minutes per side. Tuck a couple of tangerine segments inside each pancake, roll it into a tube, and serve. These tender, sweet rice-and-coconut pancakes rarely leave anyone indifferent — they're especially good as a dessert after a hearty meal.

Caloric content of the products possible in the composition of the dish

Spinach salad without eggs with Dutch bacon

A simple recipe for eggplant stuffed with vegetables and herbs

Morning breakfast bacon cheese eggs

Prague beef and pork salad

Danish pork schnitzel in a frying pan

Veal liver in Berlin

Related and additional categories: