Thai Coconut Pudding Pancakes | Good Times with Jen
These Thai coconut rice pudding pancakes are so crispy, creamy and addicting. To purchase your very own Ebelskiver Pan: http://taste.md/2rvWL5H INGREDIENTS: Pudding Pancakes: 1 13.5 oz can full-fat coconut milk 1 cup water 1 cup white rice flour 1 cup sweet rice flour (glutinous) ¼ cup sugar ½ tsp salt Sauce: ½ cup full-fat coconut milk ¼ cup sugar ½ tsp salt Toppings: canned corn kernels Chopped scallions STEPS: 1.) In a bowl, combine all pudding pancake ingredients. In a separate bowl, combine sauce ingredients and set aside. 2.) Heat an ebelskiver pan on medium-high and grease generously with vegetable oil or ghee. Once hot, pour the pudding pancake mixture into each well filling two-thirds of the way up. 3.) Cover with a lid or foil and cook for about 3-4 minutes. Remove lid, top with sweet corn or scallions, and cook for 3 more minutes, or until the outside is golden and crispy. 4.) Gently release each piece by using skewers or a spoon to loosen the edges. 5.) Drizzle with sauce and serve! For more amazing recipes download the Tastemade App: http://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming http://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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