Golden pancakes rolled with a sweet and fragrant coconut filling, topped with a drizzle of coconut cream and toasted sesame seeds. These rolls are a delightful Thai-inspired dessert perfect for any festive occasion.
Ingredients
For the Pancakes:
- 1 cup all-purpose flour
- 1 cup coconut milk
- 1 egg
- 1 tbsp sugar
- 1/4 tsp salt
- 1 tbsp vegetable oil
For the Coconut Filling:
- 1 cup grated fresh or desiccated coconut
- 1/4 cup palm sugar (or brown sugar)
- 1/4 cup coconut cream
- 1/2 tsp vanilla extract
For Garnish:
- Coconut cream (drizzle)
- Toasted sesame seeds
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves:
4-6 people
Instructions
- Make the Pancake Batter:
- In a mixing bowl, whisk together flour, coconut milk, egg, sugar, salt, and vegetable oil until smooth. Let the batter rest for 5 minutes.
- Prepare the Filling:
- In a small saucepan over medium heat, combine grated coconut, palm sugar, coconut cream, and vanilla extract. Stir until the mixture thickens and becomes sticky. Remove from heat and let cool slightly.
- Cook the Pancakes:
- Heat a non-stick pan over medium heat. Lightly grease with oil.
- Pour a small ladleful of batter into the pan and swirl to create a thin pancake. Cook for 1-2 minutes on each side until lightly golden. Repeat with the remaining batter.
- Assemble the Rolls:
- Place a spoonful of coconut filling on one side of each pancake. Roll tightly and arrange on a serving plate.
- Garnish and Serve:
- Drizzle the rolls with coconut cream and sprinkle with toasted sesame seeds. Serve warm or at room temperature.
Nutritional Information (Per Roll):
- Calories: 180 kcal
- Protein: 3g
- Carbohydrates: 25g
- Fat: 7g
- Sodium: 120mg
Notes
- Substitute palm sugar with honey or maple syrup for a different flavor.
- Add a pinch of pandan extract to the filling for a more authentic Thai flavor.
- These rolls can be made ahead and stored in the refrigerator for up to 2 days.
Let me know if you’d like more recipes or tips! 😊