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Rice Pan Cakes

**2 cups rice
2 cups coconut milk
2 teaspoons yeast
½ teaspoon cardamom
¾ cup sugar
Vegetable oil
Concave shaped small heavy griddle

Rinse rice and soak it overnight in water

Remove rice from water and place it in a blender jug. Add sugar, cardamom, 1½ cups coconut milk, yeast and thoroughly blend the mixture, checking every now and then to see if the rice particles are
very fine close to flour.

Pour the mixture in a bowl preferably plastic, cover it and wait for it to rise

When risen, stir it and check the consistency of the mixture; if too thick add the reserved coconut milk. If the mixture is too thick, the pancakes will be hard when cool and if too watery, you will not able to turn the pancakes when cooking and you cannot add fresh flour, it spoils every thing. Do not use more than 2 cups fluid.

Heat griddle on medium heat, add 1 teaspoon vegetable oil and pour ¼ or ½ cup of mixture onto the griddle. Cook until the lower side becomes brown then turn it over and add a bit of oil. Remove it when it becomes brown. The pancake should have small vertical round holes running from one side to the other but only visible from one side

Repeat the above process until all the rice mixture is finished

Serve fresh with spicy tea. If left overnight, microwave before eating again.

**normally rice flour is used but it requires a lot of kneading, if you have a blender you can use rice directly, so when blending the final mixture must be very fine.


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