2 cups coconut milk
1 1/2 cups rice flour
3 eggs
1/2 cup sugar (date palm sugar if available)
1/2 tsp. salt
3/4 cup unsweetened, ground coconut (often available in Indian Markets)
peanut oil

Popular fillings:

fresh corn kernels
scallions, thinly sliced
cilantro leaves
kaffir lime leaves, slivered


Whip the coconut milk, rice flour, eggs, sugar and salt together until very smooth. The batter will be quite thin.

Now carefully fold in 1/2 cup of the coconut.

Lightly grease the pan with peanut oil.

Pour batter into the little cups of the cast iron pan or use an Ebelskiver pancake griddle. Sprinkle with optional fillings at this time if desired. Cover with a round lid like from a wok, and cook for a few minutes. Cook only until the bottom is slightly golden.

If you do not have this pan use a small non-stick skillet, 6” diameter and pour a thin layer of the batter and cook and flip over until cooked. Roll the pancake up and place on a holding plate. Keep warm and continue cooking the remaining pancakes. Garnish with the reserved coconut.