From the recipe collection
Panyalam
Fried rice pancake with crisp edges and a chewy centre, often served for celebrations and merienda.
- Prep time
- 20 min plus resting
- Cook time
- 25 min
- Yield
- 8–10 pancakes
- Audio recipe
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Ingredients
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Method
- Whisk rice flour, all-purpose flour, sugar, coconut milk, salt, and baking powder if using into a smooth, thick batter.
- Rest the batter for 20–30 minutes so the rice flour hydrates.
- Heat 2–3 cm of oil in a small pan over medium heat.
- Pour in a ladle of batter and let it spread into a round pancake.
- Fry until the edges are crisp and the centre is set, spooning a little hot oil over the top.
- Turn once if needed, then drain on a rack or paper towels.
- Serve warm while the edges are still crisp.
