Rice Pancake with Egg Coconut Stew

A healthy, gluten-free and savoury pancake recipe served with a creamy egg & coconut stew

A healthy, gluten-free and savoury pancake recipe served with a creamy egg & coconut stew, making it a perfect choice of South Asian breakfast to enjoy with family.

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Recipe Cards

Serves 2

Ingredients Quantity
Cooked rice	1 cup
Coconut Milk	1 cup
Rice flour	1 1/4 cups
White sugar	1/4 cup
Salt	1/2 tsp
Baking powder	2 tsp
Vegetable oil	1 tbsp
For Egg Coconut Stew
Egg (hard boiled)	2
Oil	2 tbsp
Ginger (julienne)	2 tsp
Garlic (slivers)	1 tsp
Scallion root	2 nos
Cherry tomatoes	3 nos
Cinnamon stick	1" stick
Green cardamom	2 no
Cloves	3 no
Bay leaves	1 no
Turmeric powder	1 tsp
Salt	As required
Crushed pepper	1/2 tsp
Coconut milk	1 cup

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‍Method of Preparation:

For Rice Pancake

Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes.
Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.

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For Egg Coconut Stew

Hard boil the eggs and slice. Keep aside.
Heat up a sauce pan, add a teaspoon of oil and heat up.
Sear the cherry tomatoes and scallions and keep aside.
Add more oil and crackle the spices to remove the raw flavor.
Add the turmeric off the heat to remove the raw aroma. Add the coconut milk and simmer gently for 10 minutes to thicken. Add seasoning as required.
Serve hot along with the boiled egg slices.