Rice-Coconut Pancakes

Prep time; 15 mins
Waiting time; overnight
Cooking time; 30 mins
Total time; 45 min plus waiting time


2 cups rice
½ cup sugar
1¼ teaspoon yeast
1½ cups coconut milk
½ teaspoon salt
1 teaspoon cardamom powder
½ cup cooking oil


Wash and soak rice overnight. Drain rice, put aside

In a small saucepan over medium heat, warm the coconut milk for 30 seconds or until slightly warmed

In a blender, add rice, coconut milk, cardamom powder, sugar, salt and yeast. Blend until smooth. Transfer the batter to a clean bowl

Cover the bowl with a tea towel. Leave it to rise in a warm place  for at least 1 hour, or until doubled in size

Heat the puff dumpling pan over medium heat. Add a few drops of oil in each hole. Pour or scoop the batter onto the puff dumpling pan, approximately ¾ of a hole. Let pancakes cook for 2 to 3 minutes, or until light brown

Using a skewer, flip pancakes to the other side. Let them cook for another 3 minutes, or until evenly golden brown

Transfer the cooked pancakes onto a bowl lined with paper towels for the excess oil to absorb. Serve as desired


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