Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/4 cup brown sugar
- 1/4 cup desiccated coconut
- 1/4 cup roasted peanuts, chopped
- 1/4 cup sesame seeds
- 1/4 cup water
- 1/4 cup coconut milk
- 1 egg
- 1/4 tsp salt
- 1/4 tsp baking powder
- 2 tbsp vegetable oil
Special equipment needed:
- Non-stick frying pan
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the glutinous rice flour, brown sugar, desiccated coconut, chopped peanuts, sesame seeds, salt, and baking powder.
2. In a separate bowl, whisk together the water, coconut milk, and egg.
3. Pour the wet ingredients into the dry ingredients and mix until well combined.
4. Heat a non-stick frying pan over medium heat and add 1 tablespoon of vegetable oil.
5. Using a ladle, pour the pancake batter onto the frying pan and cook for 2-3 minutes on each side or until golden brown.
6. Repeat the process until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 150
Total fat: 9g
Saturated fat: 3g
Cholesterol: 20mg
Sodium: 90mg
Total carbohydrates: 15g
Dietary fiber: 1g
Total sugars: 7g
Protein: 3g
Substitutions for ingredients:
- Brown sugar can be substituted with white sugar or honey.
- Desiccated coconut can be substituted with shredded coconut.
- Roasted peanuts can be substituted with cashews or almonds.
- Coconut milk can be substituted with regular milk or almond milk.
- Vegetable oil can be substituted with coconut oil or butter.
Variations:
- Add chocolate chips to the batter for a chocolatey twist.
- Top the pancakes with fresh fruit and whipped cream for a fruity twist.
- Add a teaspoon of vanilla extract to the batter for a vanilla flavor.
Tips and tricks:
- Make sure to mix the dry ingredients well before adding the wet ingredients.
- Use a non-stick frying pan to prevent the pancakes from sticking.
- Serve the pancakes warm for the best taste.
Storage instructions:
Store the leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave for 30 seconds or in a toaster oven for 5 minutes.
Presentation ideas:
Stack the pancakes on a plate and drizzle with honey or maple syrup. Garnish with chopped peanuts and sesame seeds.
Garnishes:
Chopped peanuts and sesame seeds
Pairings:
Serve the pancakes with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or scrambled eggs.
Troubleshooting advice:
- If the pancakes are too thick, add a little more water to the batter.
- If the pancakes are too thin, add a little more glutinous rice flour to the batter.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
Nuomici Pancakes are a traditional Chinese dessert that originated in Guangdong province.
Flavor profiles:
Sweet, nutty, and coconutty.
Serving suggestions:
Serve the pancakes as a dessert or a breakfast dish.
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