Coconut Pancakes (Kanom Kluk) – Asian Food Recipes

Recipe ingredients and directions:

2 cups coconut milk

1 1/2 cups rice flour

3 eggs, beaten

1/2 cup granulated sugar

1/2 tsp salt

1/2 cup sweetened, flaked coconut

red and green food coloring (optional)

vegetable oil for frying

1/4 cup sweetened, flaked coconut for garnish

Beat coconut milk, rice flour, eggs, sugar, and salt into a thin

batter. Fold in the 1/2 cup coconut. If coloring, divide mixture

equally into 3 bowls; tinting one batch pale green (about 6 drops),

one batch pink (6 drops), and one left uncolored.

Wipe a small 6" omelet or pancake pan with a paper towel soaked in

oil, and heat the pan over moderate heat. Pour in just enough

batter to coat the bottom of the pan when rotated. Cook until

bottom is flecked with pale brown. Flip the pancake and cook

briefly on the other side. With a spatula, roll up the pancake

and slide onto a warm platter. Keep warm in a 250 F oven.

Repeat until all the mixtures are used up, stacking the pancakes

according to color. (Or not). Sprinkle with the 1/4 cup coconut

and serve while warm.

Category: Asian Recipes