serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Beyond Bali With Lara Lee
series • travel
PG
series • travel
PG
Ingredients
- 150 g rice flour
- 1 tbsp plain flour
- 100 ml coconut milk
- ¼ tsp active yeast
- 30 g sugar
- A pinch salt
- Freshly sliced fruit, to serve
For the sauce
- 100 g palm sugar
- 100 ml coconut milk
- A pinch salt
- 1 pandan leaf (optional)
Instructions
- In a large bowl, combine the rice flour, flour, coconut milk, yeast, sugar,and salt. Whisk well to combine, then allow the mixture sit for a few minutes to allow the yeast to activate.
- Once the yeast activates, heat a large non-stick frying pan. Spoon a ladleful of the batter into the pan, then cover with a lid and cook until the surface sets. Flip the pancake, cover again and cook until golden-brown and cooked through. Remove the pancake to a plate and repeat with the remaining batter.
- To make the sauce, combine the ingredients in a small saucepan. Bring to the boil, stirring occasionally, until the sauce thickens and bubbles. Remove from the heat.
- Serve the pancakes with fresh fruit and drizzle generously with the coconut palm sugar sauce.
Watch how to make this recipe on Episode 7 of Beyond Bali with Lara Lee, streaming free on SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Beyond Bali With Lara Lee
