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Thai Coconut Pancakes

Delight in homemade Thai Coconut Pancakes, a delicious fusion of crispy edges and soft centers, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 20 pancakes
Course: Breakfast, Dessert, Snack
Cuisine: Thai
Calories: 75
Ingredients Method Notes

Ingredients
  

For the Shell Batter
  • 50 g cooked jasmine rice Use high-quality jasmine rice for better flavor
  • 50 g rice flour Helps achieve the right texture; gluten-free option!
  • 1 cup water
  • 1/4 cup coconut milk Choose full-fat for a richer flavor
  • 1/4 cup shredded dried coconut Unsweetened is best
  • 30 g palm sugar, chopped Brown sugar can be used as a substitute
  • 1/4 tsp salt
For the Filling
  • 1 cup coconut milk For a luscious filling
  • 2 Tbsp granulated sugar
  • 1/4 tsp salt
  • 2 Tbsp rice flour
Other Ingredients
  • Coconut oil For greasing the pan
  • Chopped green onions or other toppings Like sweet corn or cooked taro cubes

Method
 

Preparation
  1. In a blender, add the cooked jasmine rice, rice flour, 1 cup water, 1/4 cup coconut milk, shredded coconut, chopped palm sugar, and salt. Blend until smooth and creamy—this is your batter for the shell.
  2. In a bowl, whisk together the rice flour, granulated sugar, and salt until no lumps remain. Gradually add 1 cup of coconut milk, whisking continuously until the sugar has dissolved and the mixture is smooth.
  3. Cover both batters with plastic wrap and refrigerate them for about 30 minutes.
  4. Preheat a non-stick pan to 325°F (160°C) and lightly grease half of the holes with coconut oil.
  5. Stir both batters well before use. Pour in 1/2 tablespoon of the shell batter into each greased hole, followed by 1 teaspoon of the filling.
  6. Let them cook for about 5 minutes until the bottom is golden brown and the top is set.
  7. Sprinkle on any desired toppings and cover the pan to steam them slightly if needed.
  8. Use a toothpick or skewer to gently extract the pancakes, letting them cool slightly before serving while warm.

Notes

Keep an eye on heat; too high may burn the pancakes while too low may not cook them through properly. Cover leftovers and store in the fridge for 2-3 days.