Rice pancakes with coconut filling
8 servings
80 minutes
Rice pancakes with coconut filling are a delicate and exquisite dish that combines the sophistication of European cuisine with tropical motifs. Light, airy pancakes made from rice and yogurt create a delicate texture, while the coconut filling infused with cardamom, ginger, and lime brings freshness and exoticism. The origins of such a dessert can be traced back to culinary traditions where rice serves as the base for baking and coconut adds richness and sweetness. Drizzled with fragrant lime syrup and topped with coconut flakes, these pancakes are a true gastronomic delight. They are perfect for both festive dinners and cozy breakfasts, delighting with their harmony of flavors and tender texture.
1
Rinse the rice and soak it in warm water for a couple of hours. Soak the raisins as well.
- Basmati rice: 350 g
- Seedless raisins: 1 tablespoon
2
Make holes in the coconut and pour out all the liquid. Strain it and pour into a saucepan. Add two tablespoons of sugar and stir until dissolved. Split the coconut in half and grate half of the flesh on a fine grater.
- Coconut: 1 piece
- Sugar: 6 tablespoons
3
Place a saucepan on low heat, add ginger, cardamom, regular butter, and grated coconut. Cook for about an hour, adding water occasionally. Five minutes before it's done, grate lime zest finely, add it to the saucepan, and mix. Remove from heat and take out the cardamom.
- Ground ginger: 1 teaspoon
- Green cardamom pods: 3 pieces
- Butter: 50 g
- Coconut: 1 piece
- Lime: 1 piece
4
Drain the water from the rice and place it in a blender. Add an egg and yogurt. Blend the rice first on low speed, then on high speed until you get a completely smooth liquid batter. Add two tablespoons of sugar and salt, turn on the blender again, and gradually add flour to achieve a batter consistency suitable for pancakes.
- Basmati rice: 350 g
- Chicken egg: 1 piece
- Plain (natural) yoghurt: 250 ml
- Sugar: 6 tablespoons
- Salt: pinch
- Wheat flour: 100 g
5
Fry thin pancakes in melted butter and stack them, greasing again with melted butter.
- Clarified butter (ghee): 50 g
6
Add swollen raisins and chopped cashews to the filling and mix.
- Seedless raisins: 1 tablespoon
- Cashews: 1 tablespoon
7
Spread the prepared coconut filling on the pancake, roll it into a tube, and do the same with all the other pancakes.
8
Squeeze juice from the lime into a saucepan, add the remaining two tablespoons of sugar, and boil the syrup. Use a vegetable peeler to make shavings from the coconut remnants.
- Lime: 1 piece
- Sugar: 6 tablespoons
9
Drizzle the ready pancakes with lime syrup and sprinkle with coconut shavings.
- Coconut: 1 piece