10 January 2013,04:08 by

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The hawkers in Bangkok often serve these light and sweet pancakes as street food. They make a delightful coconut-flavoured dessert.
Makes :

Preparation Method :

  • Place the plain flour, rice flour, sugar, and coconut in a bowl, stir to mix and then make a small well in the centre.
  • Break the egg into the well and pour in the coconut milk.
  • With a whisk or fork, beat the egg into the coconut milk and then gradually incorporate the surrounding dry ingredients, whisking constantly until the mixture forms a batter. The mixture will not be entirely smooth, because of the coconut but there should not be any large lumps.
  • Heat a little oil in a 13 cm / 5 inch non-stick frying pan. Pour in about 45 ml / 3 tablespoons of the mixture and spread to a thin layer with the back of a spoon.
  • Cook over high heat for about 30 - 60 seconds, until bubbles appear on the surface of the pancake, then turn it over and cook the other side until golden.
  • Slide the pancake on to a plate and keep it warm in a very low oven.
  • Make more pancakes in the same way. Serve warm with lime wedges for squeezing and maple syrup for drizzling.


  • 75 grams plain (all-purpose) flour, sifted
  • 4 tablespoons rice flour
  • 3 tablespoons caster (superfine sugar)
  • 50 grams desiccated (dry unsweetened shredded coconut)
  • 1 egg
  • 300 ml coconut milk
  • Cooking oil, for frying
  • Lime wedges and maple syrup to serve

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