Coconut Rice Pancakes with Caramelised Pineapple

Coconut Rice Pancakes with Caramelised Pineapple

Coconut Rice Pancakes with Caramelised Pineapple

Rice, ginger and coconut milk flavoured pancakes fried off in butter topped with grilled pineapple and a drizzle of maple syrup or honey


Ingredients:

60gms cold cooked Tilda Pure Basmati Rice
1 beaten egg
50mls coconut milk
30gms fresh grated coconut
½ tsp sugar
Good pinch of ginger powder
60gms plain flour
½ tsp baking powder
1 tbsp butter
To serve;
Maple syrup or honey
1 can of pineapple slices
A few splash of Coconut rum (optional)


Method:

Mix together the rice, beaten egg, coconut milk, grated coconut and sugar well. Now add the ginger powder, plain flour and baking powder.

Heat the butter in a large non-stick frying pan. Drop a large tablespoonful of the batter mix. Make 2-3 pancakes at a time in batches. Cook for 2minutes on each side until light brown. Set aside & keep warm while you cook the rest.

Grill the pineapple slices for 3-4minutes on each side. Roughly chop the pineapple into large chunks. Serve the coconut rice pancakes topped with the chunks of pineapple, drizzle of maple syrup and if you wish a splash of coconut rum.

Tagged in