Burmese Coconut Pancakes (Bein Mont)

Ingredients

• 1 cup Rice Flour
• 1 cup Coconut Milk
• 1/4 cup Sugar
• 1/4 teaspoon Salt
• 1 tablespoon Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 1 cup of Rice Flour, 1 cup of Coconut Milk, 1/4 cup of Sugar, and 1/4 teaspoon of Salt until the mixture is completely smooth and there are no lumps.
2. 2Place a lightly oiled griddle or non-stick pan over medium heat. The griddle should reach approximately 175°C.
3. 3Once the griddle is hot, pour a thin layer of the batter onto the surface. Aim for a layer that is just thick enough to cover the bottom of the pan in a thin circle.
4. 4Cook the pancake for 2 to 3 minutes on the first side. Look for the edges to start to look dry and slightly golden brown, and for small bubbles to appear on the surface.
5. 5Carefully flip the pancake and cook for another 2 to 3 minutes on the second side, until it is golden brown and feels crispy to the touch.
6. 6Remove the cooked pancake from the griddle and place it on a plate. You can fold it in half or roll it up.
7. 7Repeat steps 3 through 6 with the remaining batter until all the pancakes are cooked.
8. 8Serve the Burmese Coconut Pancakes warm.

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