Korean Glutinous Rice and Coconut Pancakes for Dessert Recipe
These soft, slightly chewy pancakes made with rice flour and coconut are like a cross between crepes and mochi. In Korea, sweet treats from glutinous rice appear during holidays and family gatherings, but this version is easy enough for a regular weekend dessert. The flavor is delicate, milky-coconut, and the texture is completely different from classic wheat pancakes.
These pancakes combine the familiar form of a crepe with the chewy, mochi-like texture of glutinous rice, creating a dessert that feels both comforting and exotic. Coconut milk in the batter gives them a naturally sweet, milky-coconut flavor without needing a lot of sugar, and the toasted coconut with fresh fruit adds a contrast of textures and freshness.
Chef's tips
Use a really good non-stick pan and keep the heat at medium so the pancakes cook through without burning or drying out. If the first pancake comes out too thick, thin the batter with a little water. Stir the batter from time to time, as rice flour tends to settle at the bottom. Don’t skip resting the batter—this is what gives the pancakes their soft, pleasantly chewy texture.
How to serve
Serve the pancakes stacked on a platter, already filled and rolled, and sprinkle with extra toasted coconut and fruit. For a more elegant dessert, fold them into triangles, dust with powdered sugar, and serve with a small scoop of vanilla or coconut ice cream. A side of lightly sweetened whipped cream or coconut yogurt also works very well.
Ingredients
- rice flour - 150 g
- wheat flour - 50 g
- coconut milk - 200 ml
- water - 150 ml
- egg - 1 piece
- sugar - 30 g
- salt - 1 pinch
- vegetable oil for the batter - 20 ml
- vegetable oil for frying - 15 ml
- desiccated coconut - 30 g
- powdered sugar - 15 g
- strawberries - 120 g
Preparation
- In a large bowl, add the glutinous rice flour and wheat flour. Add the sugar and a pinch of salt, and mix with a dry spoon so the ingredients combine evenly.
- In a separate small bowl, whisk the egg with the coconut milk and water until you get a smooth liquid with no streaks of egg white.
- Pour the wet ingredients into the bowl with the flour, add the oil for the batter, and whisk until you get a smooth, fairly thin batter without lumps. The consistency should resemble batter for thin crepes; if it is too thick, add 2–3 tablespoons of water.
- Let the batter rest for 10 minutes at room temperature so the rice flour can hydrate. After this time, stir again—the batter may have thickened slightly.
- Heat a small non-stick pan over medium heat. Lightly grease it with the frying oil, using a brush or a folded paper towel.
- Pour a small portion of batter (about 1/4 cup) into the center of the pan and quickly tilt and swirl the pan to spread the batter into a thin circle. Cook for 1.5–2 minutes, until the edges lift slightly and the surface is no longer wet.
- Gently flip the pancake and cook for about 1 more minute, until light brown spots appear. Transfer to a plate and cover with a cloth so it doesn’t dry out. Repeat until you use up all the batter.
- Meanwhile, toast the desiccated coconut in a dry pan over medium heat for 2–3 minutes, stirring, until it turns lightly golden and smells fragrant. Remove from the pan so it doesn’t burn.
- Wash the strawberries (if fresh), remove the stems, and slice them. If using frozen strawberries, thaw them and squeeze out the excess juice.
- Sprinkle each pancake with a thin layer of powdered sugar and a spoonful of toasted coconut, arrange a few strawberry slices on top, then roll up or fold into a parcel.
- Before serving, you can sprinkle the pancakes with the remaining coconut and add a few strawberry slices on top.
Storage
No storage information available for this dish.
I love how these pancakes surprise people who expect a classic wheat crepe—the texture is softer, slightly stretchy, and very satisfying. They’re also quite forgiving: even if the first one doesn’t look perfect, it will still taste great. They’re ideal for slow weekends when you want something a bit different but still simple and homely.
