Rice pancakes with mango and mint

Name: rice pancakes with mango and mint
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Asian
Ingredients: 200 ml coconut milk; 100 g pandan rice; 150 ml water; 1 tl five spice powder; 175 g fresh sun ripened mango piece; 2 medium sized egg; 8 g baking powder; 1 el fine cristalsugar; 2 el peanut oil; 7,5 g fresh fresh mint

Pancakes made of extra fragrant pandan rice with mango pieces and coconut milk.

Ingredients

Directions

Put the coconut milk together with the rice, the water and the Chinese spices in a pan and bring to the boil.
Let the rice covered for 12 min. Gently boil. Turn off the heat and leave for 30 minutes.
Cut the mango into smaller cubes of ½ cm.
Beat the eggs and add, together with the baking powder, one third of the mango and the sugar to the rice. Mix well.
Heat half of the oil in a frying pan and heat the rest of the oil in another frying pan. Make 4 pancakes of Ø 10 cm each in each pan.
Fry the pancakes in 10 minutes until done. Carefully turn halfway.
Meanwhile, cut the leaves of fresh mint into strips. Serve the pancakes with the fresh mint and the rest of the mango.

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Nutrition

320Calories

Sodium17% DV400mg

Fat29% DV19g

Protein12% DV6g

Carbs10% DV31g

Fiber4% DV1g

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