Coconut Rice Pancakes
recipe

Delicious coconut rice pancakes inspired by Vietnamese cuisine, perfect for breakfast or dessert.
Preparation Time: 30 minutes
Serving Size: 4-6 servings

Ingredients:

- 1 cup jasmine rice
- 1 ½ cups coconut milk
- ½ cup water
- 2 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon vanilla sugar
- ½ cup cornstarch
- ½ cup shredded coconut
- Oil for frying

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear.
2. Cook the rice in coconut milk and water over medium heat until the liquid is absorbed and the rice is tender. Stir in sugar, salt, and vanilla sugar.
3. Allow the rice to cool slightly, then mix in the cornstarch and shredded coconut until well combined.
4. Heat oil in a frying pan over medium heat. Pour the batter onto the pan in your desired pancake size.
5. Fry the pancakes on both sides until golden brown, about 2-3 minutes per side.
6. Remove the pancakes and place them on paper towels to absorb excess oil. Serve warm.
Nutritional Information (per serving):
- Energy: 250 kcal
- Protein: 4 g
- Carbohydrates: 40 g
- Fat: 10 g
- Fiber: 2 g

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