Thai Coconut Pancake with Taro and Purple Sweet Potato

Name: Thai Coconut Pancake with Taro and Purple Sweet Potato
Total time: 1800 s
Yield: Makes 1 plate (6 pieces)
Ingredients: 1 handful shredded raw taro root; 1 handful shredded raw purple sweet potato; 6 tablespoons glutinous rice flour (about 50 grams); 3 tablespoons brown sugar (about 40 grams); 12 tablespoons coconut milk (about 180 ml); 1/2 teaspoon salt; Vegetable oil (for greasing the pan when frying pancakes)

HᴜJᴇɴ🍵🍃 @cook_hujen

Hangzhou

Normally, Thai Coconut Pancakes include shredded coconut, but in this recipe, I’m leaving it out. I’m just using taro and purple sweet potato.

HᴜJᴇɴ🍵🍃 @cook_hujen

Hangzhou

Normally, Thai Coconut Pancakes include shredded coconut, but in this recipe, I’m leaving it out. I’m just using taro and purple sweet potato.

Saved

Ingredients

30 minutes

Makes 1 plate (6 pieces)

1 handfulshredded raw taro root
1 handfulshredded raw purple sweet potato
6 tablespoonsglutinous rice flour (about 50 grams)
3 tablespoonsbrown sugar (about 40 grams)
12 tablespoonscoconut milk (about 180 ml)
1/2 teaspoonsalt
Vegetable oil (for greasing the pan when frying pancakes)

Saved

Steps

30 minutes

1

Put the shredded raw taro and shredded raw purple sweet potato into a bowl. Add the glutinous rice flour, brown sugar, salt, and coconut milk.
2

Mix everything together until the brown sugar is dissolved.
3

Place a nonstick pan on the stove over low heat. Add 1 teaspoon of oil and let it heat up for a moment. Scoop the pancake batter and drop it onto the pan to form a round pancake.
4

When the edges of the pancake turn brown, flip it over and cook the other side until done.
5

Transfer to a plate and serve.