Rice Pancakes with Coconut Filling
Baking and Desserts • European
Description
Rice pancakes filled with coconut.
Ingredients
- Basmati rice 10 oz
- Coconut Urbech 1 piece
- Natural Yogurt 10 fl oz
- Light Raisins, Seedless 1 tablespoon
- Cashew 1 tablespoon
- Lime 1 piece
- Wheat Flour 5 oz
- Chicken Egg 1 piece
- Sugar 6 teaspoons
- Butter 0 oz
- Ghee 0 oz
- Cardamom 3 pieces
- Grated Ginger Root 1 tablespoon
- Salt a pinch
Step-by-Step Guide
Step 1
Rinse the rice and soak it in warm water for a couple of hours. Soak the raisins as well.
Step 2
Make holes in the coconut and pour out all the liquid. Strain it and transfer to a saucepan. Add two tablespoons of sugar and stir until dissolved. Crack the coconut in half. Grate half of the flesh using a fine grater.
Step 3
Place a saucepan over low heat, add ginger, cardamom, regular butter, and grated coconut. Cook for about an hour, occasionally adding water. Five minutes before it's done, grate the lime zest using a fine grater, add it to the saucepan, and stir. Remove from heat and take out the cardamom.
Step 4
Drain the water from the rice and place it in a blender. Add the egg and yogurt. Blend the rice starting on low speed, then switch to high speed until you achieve a completely smooth liquid batter. Add two tablespoons of sugar and salt, turn the blender back on, and gradually add flour until the batter reaches the right consistency for pancakes.
Step 5
Fry thin pancakes in clarified butter and stack them, brushing with clarified butter again.
Step 6
Add the soaked raisins and chopped cashews to the filling and mix well.
Step 7
Place the finished coconut filling onto the crepe, roll it up into a tube, and repeat this process with all the remaining crepes.
Step 8
Squeeze the juice of the lime into a saucepan, add the remaining two tablespoons of sugar, and cook to make a syrup. Use a vegetable peeler to create shavings from the leftover coconut.
Step 9
Drizzle the finished pancakes with lime syrup and sprinkle with coconut flakes.
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