Sweet coconut small Asian pancakes
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
This recipe is from
In Simone's Kitchen