Induction Cookers
Coconut Sticky Rice Pancakes
Indulge in the delightful flavors of Babin Maprao Aon, a beloved Thai dessert with a slightly crispy exterior and a soft, chewy inside. Infused with the rich aroma of coconut, this treat is easy to make with the Sharp Induction Cooker CY-301, which ensures perfectly even cooking.
Ingredients
Ingredient : Coconut Sticky Rice Pancakes
Black sticky rice (finely ground): 50 g
Glutinous rice flour: 200 g
Tapioca flour: 3 tbsp
Salt: 1 tsp
Granulated sugar: 50 g
Palm sugar: 50 g
Coconut milk: 100 ml
Coconut water: 50 ml
Grated coconut (white part only): 200 g
Young coconut meat: 300 g
How To
How to : Coconut Sticky Rice Pancakes
1. Prepare the Dough
In a mixing bowl, combine black sticky rice flour, glutinous rice flour, and tapioca flour.
In a separate bowl, dissolve salt, granulated sugar, and palm sugar in coconut milk and coconut water.
Gradually add the liquid mixture to the flour mixture, kneading until fully incorporated.
Add grated coconut and young coconut meat, kneading again until well mixed. Let the dough rest for 30 minutes.
2. Cook the Pancakes
Place a non-stick pan on the Sharp Induction Cooker. Press ON/OFF, select HOT POT, and set the power to 400 W.
Lightly grease the pan with a thin layer of cooking oil.
Spoon the batter onto the pan, spreading it evenly to form a round pancake of even thickness.
Cook until the bottom is golden brown, then carefully flip and cook the other side until crispy and golden.
3. Serve & Enjoy
Remove the pancakes from the pan and let them cool on a wire rack.
Cut into bite-sized pieces and serve warm.
With its chewy coconut-filled interior and crispy golden crust, Coconut Sticky Rice Pancakes is the perfect sweet snack to enjoy with a cup of tea or coffee. Give it a try, and let the aroma of coconut fill your home!
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