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To create the perfect Mango Sticky Rice Pancakes, it’s essential to understand the role of each ingredient. Each component not only contributes to the flavor and texture but also reflects the cultural heritage of Thai cuisine.

Mango Sticky Rice Pancakes – A Thai-Inspired Breakfast!

Discover the delicious fusion of flavors with Mango Sticky Rice Pancakes, a creative twist on the beloved Thai dessert. This recipe blends chewy glutinous rice and creamy coconut with sweet, ripe mangoes for a delightful breakfast or brunch that’s both fun to make and irresistible to eat. From understanding key ingredients to cooking tips and serving suggestions, this guide takes you step by step to create a vibrant dish that brings a taste of Thailand to your table. Enjoy the unique textures and mouthwatering flavors in every bite!
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Ingredients
  

For the Pancakes:

1 cup glutinous rice flour

1/2 cup all-purpose flour

2 tbsp sugar

1 tsp baking powder

1/4 tsp salt

1 cup coconut milk

1/2 cup water

1 large egg

1/2 tsp vanilla extract

1/4 tsp pandan extract (optional for color)

For the Mango Topping:

1 ripe mango, peeled and diced

1/4 cup coconut cream

1 tbsp sugar (optional, for sweetness)

A pinch of salt

Toasted sesame seeds or shredded coconut for garnish

Instructions
 

Prepare the Pancake Batter:

    - In a large mixing bowl, combine the glutinous rice flour, all-purpose flour, sugar, baking powder, and salt. Mix well to combine.

      - In another bowl, whisk together the coconut milk, water, egg, vanilla extract, and pandan extract if using.

        - Gradually add the wet ingredients to the dry ingredients, whisking until you achieve a smooth batter. Let it rest for about 10-15 minutes.

          Cook the Pancakes:

            - Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or cooking spray.

              - Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes on one side, or until bubbles form and the edges look set.

                - Flip and cook for an additional 1-2 minutes on the other side until golden brown. Repeat with the remaining batter.

                  Prepare the Mango Topping:

                    - In a small bowl, mix the diced mango with coconut cream, sugar, and a pinch of salt. Set aside.

                      Serve the Pancakes:

                        - Stack the pancakes on individual plates, generously spoon the mango topping over them, and drizzle with additional coconut cream if desired.

                          - Garnish with toasted sesame seeds or shredded coconut for an added crunch.

                            Enjoy:

                              - Serve warm and enjoy your Thai-inspired breakfast treat that beautifully combines traditional flavors in a new format!

                                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4