Sweet coconut small Asian pancakes (and vegan too!)
Cooking together is really always more fun than cooking alone. So I cook with friends on a regular basis; sometimes with Charlotte, something in the cooking club and sometimes – like last week – with Esmee.
We’re usually so busy with catching up and talking and chatting and laughing that we forget to cook… Or end up not having enough time to do what we planned to do, but this time we were prepared..well sort of…
Our initial plan was to do Mexican food but while studying the Mexican kitchen both Es and myself realised that maybe that was not the most exciting kitchen to cook from. Don’t get me wrong; I love Mexican and I could eat it any day but it was a bit tortilla, taco, burrito etc overdose in the cookbooks we were going through.
So out went the Mexican idea and in came the Asian kitchen. If you think about it we cook a lot of Asian. Almost every single time really, but it is such a versatile kitchen so I can never get enough of Asian food. This time the book of Luke Nguyen was the inspiration for our cooking session. If you’re watching masterchef Australia you might have seen Luke in one or two episodes. His book ‘Greater Mekong’ is beautiful although not all of the dishes are very practical to make at home. Ingredients that you will not be able to find anywhere in Europe! But there are plenty of dishes that are doable and the fun part is that the book is divided by country and that most of the countries we have actually been too. So not only are the dishes delicious but they also bring back fond memories of travels to that region.
This simple recipe with sweet coconut pancakes was a hit with both Esmee and myself. They are completely different in taste to normal pancakes but not any less delicious. Best served straight out of the pan. The outside is than nice and crispy and the inside is soft and goey.
We made them into a Danish aebleskiver pan. This is a little bigger than a regular Dutch pancake pan, but any pan will be good. You can also bake crepes from them if you would like or find it easier.
The recipe is quite a lot to make but trust me… you’ll be happy you made so many!
- 500 ml coconut milk
- 375 gr rice flour
- 125 gr sugar
- oil for baking
Put the coconut milk, riceflour and sugar into a mixing bowl, Add a pinch of salt and 500 ml of water and mix until you have a smooth batter.
Heat the Dutch pancake pan on medium heat, brush each hole well with butter or oil.
Make sure the pan is hot before adding the batter in, otherwise they will stick to the pan. Leave them to bake for about 4-5 minutes until golden and then flip over.
They should be crispy on the outside and sticky on the inside.
Continue until all batter is finished
Recipe from Luke Nguyen, Greater Mekong