Thai rice and coconut Pancakes

My interest in Thai cuisine arose after several programs about Thailand were shown on TV. The culture, traditions and nature of this country are impressive. As it turned out, cooking recipes are also good, although many of them are quite difficult to cook. How to cook Thai rice-coconut pancakes was shown in one of these programs. And now they are not uncommon on my desk. I beat the eggs with a whisk. Then I mix coconut powder with salt, sugar and rice flour in a bowl. I mix this mixture with egg and coconut milk with the nozzles of a mixer for kneading dough. It turns out a pancake batter resembling kefir. I heat up the pancake pan and grease it with oil. I bake pancakes: about 3 tablespoons in a frying pan with a fifteen-centimeter diameter. The cooking process is somewhat different from the usual one: baking takes place on moderate, closer to low heat, for four minutes on each side. Inside each pancake I put a couple of slices of tangerine and roll up the tubes, after which the food can be served. The tenderest and sweetest rice-coconut pancakes rarely leave anyone indifferent, but they are especially good as a dessert for a hearty lunch.