How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 2 days.

Can turmeric leaves be substituted?

Yes, banana leaves or even parchment paper can be used as an alternative.

Is it possible to make these pancakes vegan?

The recipe is already vegan; just ensure that the sugar used is not processed with bone char.

How do I reheat them?

Reheat using a non-stick pan over low heat to keep the pancakes crispy.

Can these be made ahead of time?

Yes, prepare the pancakes and filling in advance and wrap them just before serving for freshness.

Lao Crispy Coconut Pancakes with Turmeric Leaf Wrapping

Name: Lao Crispy Coconut Pancakes with Turmeric Leaf Wrapping
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: 1 cup rice flour; 1/2 cup coconut milk; 1/4 cup water; 1 tablespoon sugar; 1/4 teaspoon salt; 1 cup shredded fresh coconut; 2 tablespoons brown sugar; 1/2 teaspoon vanilla extract; 8 medium turmeric leaves, cleaned and dried; 1/4 cup toasted sesame seeds; Fresh mint leaves

A delicious blend of coconut and turmeric in a crispy delight

These Lao-inspired pancakes are crispy on the outside, infused with coconut and turmeric flavors, offering a unique and delicious appetizer or snack option.

1 h 30 min
4
Intermediate

Ingredients

For the Pancake Batter

1 cup rice flour

1/2 cup coconut milk

1/4 cup water

1 tablespoon sugar

1/4 teaspoon salt

For the Filling

1 cup shredded fresh coconut

2 tablespoons brown sugar

1/2 teaspoon vanilla extract

For the Turmeric Leaf Wrapping

8 medium turmeric leaves, cleaned and dried

For the Garnish

1/4 cup toasted sesame seeds

Fresh mint leaves

Preparation

Preparing the Pancake Batter

Combine ingredients

In a mixing bowl, combine rice flour, coconut milk, water, sugar, and salt.

Whisk until smooth

Whisk the mixture until smooth and free of lumps.

Rest the batter

Let the batter rest for 20 minutes.

Preparing the Filling

Mix filling ingredients

In a bowl, mix the shredded coconut, brown sugar, and vanilla extract.

Coat the coconut

Stir until the sugar dissolves and the coconut is evenly coated.

Set aside filling

Set the prepared filling aside.

Cooking Process

Cook the pancake

Heat a non-stick pan over medium heat. Pour a small ladle of batter, spreading it thinly.

Add the filling

Place a spoonful of coconut filling in the center as the pancake begins to set.

Wrap with turmeric leaf

Once cooked, wrap the pancake with a turmeric leaf and secure with a toothpick.

Plating & Serving