These sweet rice pancakes with spring onions, are a tradition in Thailand. Normally made on a big iron plate, you can make them at home if you have a mini pancake pan like the one shown below and a lid to cover it. They are made from 2 halfs stuck together with a binding topping. The lower layer contains spring onions and salt, and the topping layer is sweeter. In future recipes we’ll reuse the pan to make other desserts, so if you want to buy one you can reuse it for many things.

Ingredients For Base
120 gms Rice Flour
230 ml Water
230 ml Water (Again)
80 gms Cooked Fragrant Rice
60 gms Shredded Fresh Coconut
1/2 Teaspoon Salt
1 Chopped Spring Onion

Preparation for Base
1. Mix the rice flour and 230ml water and leave overnight to sour a little.
2. The next day, mix the cooked rice, salt, shredded coconut, and the other 230ml water and blend to smooth out the rice, and add mixture this to the other rice mixture.

Ingredients for Topping
230 ml Coconut Milk
225 gms Sugar
1/2 Teaspoon Salt

Preparation for Topping
1. Mix all ingredients together and stir until the sugar and salt have completely dissolved.

Cooking
1. Put the pan on the heat.
2. Chop the spring onions finely.
3. Spread a little oil on the surface by rubbing it down with oiled kitchen paper.
4. Spoon the base mixture into each indent in the pan up to the top, sprinkle a few onions on it.
5. Cover and leave to cook for 2 to 3 minutes.
6. Spoon just a little of the topping mixture over each pancake, let it set a little, but not too much.
7. Take a spoon, turn each pancake over onto it’s neighbor, you can see this in the photograph bottom right. Cover and just let the last of topping mixture set for a few seconds