Coconut-turmeric sticky rice pancakes
Pancakes
American cuisine
This dish is full of vibrant, contrasting flavor and texture combinations: crisp hot edges; smooth, cooling yogurt; sweet coconut milk; spicy, salty, and sour toppings. Balachaung is a Burmese condiment similar to XO sauce that I like using on everything, from sautéed string beans to cucumber salad to soft boiled eggs. You can also make the pancake with leftover sticky rice, even if it was made with water as opposed to coconut milk. It will still be delicious. <br /> <br />I use coconut milk instead of water to infuse more flavour into the rice itself; the same concept as cooking rice with chicken stock or throwing in a bay leaf and garlic clove to the water. To build on that sweet flavour as well as adding more texture to the pancake, I chose shredded coconut to mix into the cooked rice. While you can buy it pre-toasted, I prefer to brown it quickly in a dry pan or lay it out on a sheet pan and bake them in the oven at 325° F; start with two minutes, check on it and give it a little stir or shake, then continue for another 2 to 3 minutes. It browns very quickly so keep an eye on it! <br /> <br />Featured in: <a href="">TK</a>.
Share:
0
23
0
Comments