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1
Put the two rice flours into a bowl.
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2
stir using your fingertips as a whisk.
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3
Add warm water (warm enough for you to feel itnot tepd) until the fingers are slowed down by the paste.
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4
Clean up the side of the bowl and use just enough more water to clean off your hands.
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5
Add a dash of salt and leave to sit for 5 or more hours.
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6
Prepare syrup: Melt the palm sugar block in enough water to get the consistency of maple syrup (or up to the consistency of condensed milk ...maybe a bit less thick).
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7
Pour the sugar syrup into the rice batter and stir.
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8
The batter should be about the same consistency as maple syrup.
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9
Heat the frying pan and oil on a medium-high heat.
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10
When it is hot, pour in a ladle of batter and swirl the pan to distribute it evenly.
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11
Sprinkle on the sesame seeds, coconut and peanuts.
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12
Cover nd cook 3 mins
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13
Check to see if the bottom is brown.
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14
If not cook until it is golden brown.
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15
This pancake can be flipped several times until both sides are nice and crispy and brown.
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16
It may take a while (like up to 5 more minutes).
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17
Cool for a couple of minutes on crumpled newspaper or kitchen paper (if you can stand the wait) and then gobble it up in seconds!
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18
Repeat the frying, adding more oil.
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19
I find that sesame oil works wonders on this pancake.
