Sweet Sticky Rice & Mango Pancakes
A delightful breakfast fusion, these pancakes combine the comforting sweetness of mango sticky rice with the familiar texture of fluffy pancakes. Infused with pandan and coconut milk, they offer a unique Southeast Asian twist to your morning meal.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
350 kcal
Instructions
- 1
Rinse the glutinous rice thoroughly until the water runs clear. Drain well.
- 2
In a saucepan, combine the rinsed glutinous rice and 1.5 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender. Let it steam for another 5 minutes.
~25 min - 3
While the rice is steaming, gently heat 0.5 cup coconut milk, 2 tablespoons sugar, and 0.25 teaspoon salt in a small saucepan until sugar dissolves. Do not boil.
~5 min - 4
Pour the warm coconut milk mixture over the cooked glutinous rice. Gently fold to combine. Cover and let it sit for 10-15 minutes to absorb the liquid. This creates the sticky rice component.
~10 min - 5
Peel and dice the ripe mango. Set aside.
~5 min - 6
In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 2 teaspoons baking powder, 0.5 teaspoon salt, and 2 tablespoons sugar.
- 7
In a separate medium bowl, whisk together 1 large egg, 1.25 cups milk, 2 tablespoons melted butter, 1 teaspoon vanilla extract, and 0.5 teaspoon pandan extract.
~1 min - 8
Pour the wet ingredients into the dry ingredients and whisk until just combined. A few lumps are okay; do not overmix.
~1 min - 9
Heat a lightly greased frying pan or griddle over medium heat. Pour about 1/4 cup of batter per pancake onto the hot surface.
- 10
Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter.
~15 min - 11
To serve, stack 2-3 pancakes per plate. Top with a generous portion of the sweet sticky rice and diced fresh mango. Drizzle with any remaining coconut milk from the sticky rice preparation, if desired.
Tips
- For an extra authentic flavor, you can use fresh pandan leaves by boiling them in the milk for the pancake batter and then straining them out.
- Store leftover sticky rice in an airtight container in the refrigerator for up to 2 days. Gently reheat with a splash of water or coconut milk before serving.
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