Burmese Coconut Rice Pancakes (Mote Lin Ma Ya)

Instructions

1. 1In a medium bowl, add the 1 cup of rice flour, 1 cup of coconut milk, 2 tablespoons of sugar, and 1/4 teaspoon of salt.
2. 2Whisk the ingredients together until the batter is completely smooth. Let the batter rest for 10 minutes so it can thicken slightly.
3. 3Place a 25.4 cm non-stick skillet or griddle over medium heat. Add enough vegetable oil to lightly coat the bottom of the pan. Heat the oil until it shimmers, which should take about 2-3 minutes.
4. 4Pour 1/4 cup of the rested batter onto the hot skillet for each pancake. You should be able to fit 2-3 pancakes at a time without crowding the pan.
5. 5Immediately sprinkle the top of each uncooked pancake with about 1 teaspoon of the 1/4 cup of grated coconut and a pinch of the 2 tablespoons of chopped scallions.
6. 6Cook the pancakes for 3-4 minutes, or until the edges look set and the bottom is golden brown. Carefully flip each pancake with a spatula.
7. 7Cook the second side for 1 minute more, until lightly golden. Remove the cooked pancakes from the skillet and place them on a plate. Repeat with the remaining batter, adding a little more vegetable oil to the pan between batches if needed.
8. 8Serve the Burmese Coconut Rice Pancakes warm.

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