Directions
- 1In a bowl, mix coconut milk, water and purple food coloring.
- 2In a large mixing bowl, mix the two kinds of flour (glutinous rice flour, arrowroot starch) and salt to mix well.
- 3Add the coconut mixture (step 1) to mix with flours (step 2).
- 4Add a tablespoon of canola oil and mix well.
- 5Add shredded coconut and sliced young coconut to mix. The batter will be quite thick and lumpy with coconut.
- 6Let it sit for at least 30 minutes.
- 7Heat a non-stock pan over medium low heat and coat the pan evenly with oil.
- 8Place ring molds on the pan.
- 9Then drop the coconut mixture onto ring molds.
- 10Grill over low to medium heat until golden brown. Flip over and grill the other side until golden browned.
- 11Take the pancake off from heat.
- 12Use the small knife to remove cooked pancake from mold.
Ingredients
- 320 g glutinous rice flour
- 35 g arrowroot starch
- 250 g granulated sugar
- 250 g coconut milk
- 1 Tbsp canola oil
- 0.25 tsp salt
- 100 g water
- 150 g shredded fresh mature coconut
- 400 g sliced young coconut meat
- 1 purple food coloring or dried butterfly pea flower
Equipment
whiskbowlknifecoconut scraper shredderring moldsnon-stock panspatula
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