Babin Thai Coconut Pancake
Babin Thai Coconut Pancake
In this week’s recipe I will give you a simple guide on how to make a simple Thai coconut pancake. As you already know, western patisseries use wheat flour as the main ingredient for baking. Thai also learn to mill grains and turn into flour using abundance ingredients such as glutinous rice and jasmine rice. Another key ingredient that is available all year round is coconut, that explains a lot why many Thai dishes incorporate this as part of the cooking. This recipe is not only delicious but also vegan friendly.
Ingredients
2 cup fresh grated coconut
1 cup glutinous rice flour
300ml coconut cream
80g raw sugar
A pinch of salt
How to make
In a mixing bowl, combine the grated coconut, glutinous rice flour, coconut cream, sugar, and salt. Mix until well combined.
Heat a skillet or griddle over medium heat and coat with oil.
Use a ladle or spoon to pour the batter into the skillet. The batter should be about 1/4 inch thick.
Cook the pancake for about 2-3 minutes on each side, or until golden brown.
Once the pancake is cooked, remove from the skillet and place on a plate.
Repeat the process with the remaining batter.
Serve the Khanom Babin warm and enjoy!
Tip : If your batter is too runny, add more flour or grated coconut.
