Rice pancakes with mango and mint

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.