Red Rice Pancake

Red Rice Pancake0

A traditional breakfast in Sichuan is deep-fried rice cake. From a nutritional point of view, this is not a healthy food, as the main ingredient is white sticky rice and it’s deep fried in oil; oil which has probably been recycled many times. It is quite crunchy and crispy on the outside, with a soft sticky centre, making it more palatable to most people.

I am not a big fan of deep frying stuff, so I decided to make a pancake instead. I use red rice flour to add a bit more nutrition to it. If you happen to find brown sticky rice flour, feel free to substitute the “normal” one here. The light reddish brown color looks so nice in the final result, and the edge is wavy and crispy. Though unlike its wheat flour counterpart, without gluten the pancake is not easily formed, so you have to be very careful when flipping it. ;-)

Finding pure unsweetened coconut milk powder on the Internet was a real triumph for me, as the commercial coconut milk drink or canned cooking coconut milk contains either white sugar or thickener, which I certainly don’t want. Now with this powder, I can enjoy the healthier version at any time. ;-)

Red Rice pancake mix

Health Index: 3/5 (2 to 3 times a week)
Kitchen Gadgets: Stainless Steel Frying Pan

¼ cup red rice flour
¼ cup plus 3 tbsp sticky rice flour
½ cup water
1 tsp canola oil

1. Mix the flour and the water into a thin batter.
2. Preheat the frying pan for 2 minutes, turn down to a medium heat. Add ½ tsp oil to the pan, turn the pan to let oil coat the bottom of the pan.
3. Add half of the batter and turn around the pan to spread the batter into a thin layer. Cook for 5 minutes, carefully flip to the other side and continue cooking for 2 minutes. Done!