Sweet Coconut Sticky Rice Pancakes with Mango Coulis
These delightful breakfast pancakes are inspired by Southeast Asian flavors, featuring a tender, slightly chewy texture from glutinous rice flour and rich coconut milk. They are naturally sweet and perfumed with pandan, making for a decadent yet refreshing start to your day.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
350 kcal
Instructions
- 1
In a large mixing bowl, whisk together glutinous rice flour, all-purpose flour, granulated sugar, baking powder, and salt.
~2 min - 2
In a separate bowl, whisk together coconut milk, egg, and pandan extract until well combined.
~1 min - 3
Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms. Let the batter rest for 15 minutes.
~16 min - 4
While the batter rests, prepare the mango coulis. Peel and dice the ripe mangoes. Place diced mango in a blender with lime juice.
~5 min - 5
Blend the mango and lime juice until smooth. Set aside.
~1 min - 6
Heat a lightly oiled non-stick frying pan over medium heat. Pour about 1/4 cup of batter per pancake onto the hot pan.
- 7
Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter.
~10 min - 8
Serve the warm pancakes immediately, drizzled with mango coulis.
Tips
- Ensure your glutinous rice flour is fresh for the best texture. Stale flour can result in a tougher pancake.
- For an extra touch, garnish with toasted sesame seeds or a sprinkle of shredded coconut.
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