Thai Coconut Pudding Pancakes | Good Times with Jen | Tastemade

These Thai coconut rice pudding pancakes are so crispy, creamy and addicting.

To purchase your very own Ebelskiver Pan: http://taste.md/2rvWL5H

INGREDIENTS:
Pudding Pancakes:
1 13.5 oz can full-fat coconut milk
1 cup water
1 cup white rice flour
1 cup sweet rice flour (glutinous)
¼ cup sugar
½ tsp salt
Sauce:
½ cup full-fat coconut milk
¼ cup sugar
½ tsp salt
Toppings:
canned corn kernels
Chopped scallions

STEPS:
1.) In a bowl, combine all pudding pancake ingredients. In a separate bowl, combine sauce ingredients and set aside.
2.) Heat an ebelskiver pan on medium-high and grease generously with vegetable oil or ghee. Once hot, pour the pudding pancake mixture into each well filling two-thirds of the way up.
3.) Cover with a lid or foil and cook for about 3-4 minutes. Remove lid, top with sweet corn or scallions, and cook for 3 more minutes, or until the outside is golden and crispy.
4.) Gently release each piece by using skewers or a spoon to loosen the edges.
5.) Drizzle with sauce and serve!


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