Follow these steps for perfect results
glutinous rice flour
grated coconut desiccated
fresh
sugar
coconut milk
thick
In a medium bowl, combine glutinous rice flour, grated coconut, and sugar.
Slowly add thick coconut milk while kneading with your hand (or using a wooden spoon) until the sugar is dissolved and the mixture is well combined.
Heat a small pancake mold or pan over medium heat.
Take about 1 tablespoon of the batter and pour it into the mold.
Cook slowly over low-medium heat until the surface is golden brown on each side.
Serve warm.
Expert advice for the best results
Use fresh grated coconut for the best flavor.
Adjust the amount of sugar to your preference.
Cook over low heat to prevent burning.
Everything you need to know before you start
10 minutes
Batter can be made ahead and stored in the refrigerator for a few hours.
Serve warm, arranged on a plate. Garnish with a sprinkle of shredded coconut.
Serve as a snack or dessert.
Enjoy with a cup of tea or coffee.
Complements the sweetness of the pancake.
Discover the story behind this recipe
A traditional Indonesian snack, often sold in markets and by street vendors.
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