Lao Crispy Coconut Pancakes with Turmeric Leaf Wrapping
These Lao-inspired pancakes are crispy on the outside, infused with coconut and turmeric flavors, offering a unique and delicious appetizer or snack option.
Preparation
Get these tasks done before you start cooking.
Preparing the Pancake Batter
- 1
Combine ingredients
In a mixing bowl, combine rice flour, coconut milk, water, sugar, and salt.
- 2
Whisk until smooth
Whisk the mixture until smooth and free of lumps.
- 3
Rest the batter
Let the batter rest for 20 minutes.
Preparing the Filling
- 1
Mix filling ingredients
In a bowl, mix the shredded coconut, brown sugar, and vanilla extract.
- 2
Coat the coconut
Stir until the sugar dissolves and the coconut is evenly coated.
- 3
Set aside filling
Set the prepared filling aside.
How to Make Lao Crispy Coconut Pancakes with Turmeric Leaf Wrapping
Total time: 2 h · Yields 4 servings
- 1
Cook the pancake
Heat a non-stick pan over medium heat. Pour a small ladle of batter, spreading it thinly.
- 2
Add the filling
Place a spoonful of coconut filling in the center as the pancake begins to set.
- 3
Wrap with turmeric leaf
Once cooked, wrap the pancake with a turmeric leaf and secure with a toothpick.
Chef's Tips
Further reading
Frequently asked questions
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.
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