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.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
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
Main Ingredient:
rice flour
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
In fridge:
2 days
Freezing:
Yes
Usmażone, nie nadziane naleśniki możesz przechowywać w lodówce do 2 dni, przekładane papierem do pieczenia i owinięte folią. Można je też zamrozić w stosiku, dobrze zabezpieczone, do 1 miesiąca; przed podaniem rozmroź w lodówce i podgrzej na suchej patelni lub w mikrofalówce.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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