How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Coconut-Turmeric Sticky Rice Pancakes?

You need 19 ingredients. The key ingredients include: Pancake, 1 cup uncooked sticky rice, 2/3 cup coconut milk, 1 1/2 teaspoons kosher salt, and more.

Is Coconut-Turmeric Sticky Rice Pancakes suitable as breakfast?

Yes, Coconut-Turmeric Sticky Rice Pancakes falls under the Breakfast category and is a great choice for this type of meal.

How do I store leftover Coconut-Turmeric Sticky Rice Pancakes?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut-Turmeric Sticky Rice Pancakes Recipe

Name: Coconut-Turmeric Sticky Rice Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pancake; 1 cup uncooked sticky rice; 2/3 cup coconut milk; 1 1/2 teaspoons kosher salt; 1/2 teaspoon ground turmeric; 2 tablespoons shredded coconut, toasted; 2 tablespoons canola oil; 1/2 cup plain yogurt, for serving; 2 limes, for serving; Balachaung sauce, for serving (recipe below); Balachaung; 6 shallots, peeled and finely minced; 5 garlic cloves, peeled; 1 3-inch-long piece of ginger, peeled; 1/4 cup dried red chilies; 1 1/2 cups dried shrimp; 2 teaspoons granulated sugar; 1 teaspoon kosher salt; Canola oil, for frying

1

Cover the rice with about 2 inches of cold water and let it soak overnight. (If you don't have time, rinse the rice very well under cold running water before cooking.)

2

Drain the rice and place inside a pot with the coconut milk and salt. Set over medium-high heat. When the milk comes to a boil, reduce heat to low, cover with a tight-fitted lid and simmer for 20 minutes. When the rice is cooked, take the pot off the heat and set aside. When the rice has cooled slightly, stir in the turmeric and shredded coconut until well combined. Add more salt to taste.

3

In a nonstick pan (around 8-9 inches in diameter), heat the canola oil over medium heat. Once shimmering, spread out the rice evenly in a 1-inch thick layer. When the rice has caramelized and formed a golden brown crust (about 4-5 minutes), turn out onto a plate, add more oil if necessary and then slide the pancake back into the pan to brown the other side. Transfer to a paper towel-lined plate.

4

Cut the pancake into slices and serve with the yogurt, balachaung, and freshly squeezed lime juice.

5

Bring water to a boil Place the dried shrimp in a bowl, and pour just-boiled water over the shrimp to cover. Let stand for at least 10 minutes.

6

Use a food processor to blitz the ginger and garlic individually (wiping out the processor bowl in between ingredients) until finely minced. Set aside in separate bowls. Use a fine mesh sieve to drain the rehydrated shrimp. Combine with the red chilies and sugar in the food processor and pulse a few times until crushed but not as fine as the garlic and ginger.

7

Pour 1/4-inch of canola oil into a medium-sized pan over medium high heat. Fry the minced shallots, stirring occasionally. When they are golden brown and crispy, transfer them to a large bowl. Repeat the process with the remaining ingredients one at a time, adding more oil each time to keep the level at 1/4-inch. Stir together the fried ingredients, adding more salt or sugar to taste.

8

If not using immediately, transfer to an airtight container and refrigerate. Will keep for 3 weeks.

Coconut-Turmeric Sticky Rice Pancakes

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