A Thai street sweet of rice flour and coconut milk, cooked in a dimpled pan until the edges set and the center stays creamy.
25 min prep 20 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Whisk the rice flour, sugar, and coconut milk until smooth.
Rest the batter for 10 minutes so the flour absorbs the liquid evenly.
Heat the small well pan over medium heat for 3 minutes.
Grease the wells and fill them halfway with batter.
Cook for 15 minutes until the edges brown.
Lift them out with a spoon and serve hot, taking care not to break the edges.
💡 Tip: Heating the pan well keeps the edges crisp and the centers creamy.
🍽️ Serving suggestion: Serve hot with fresh coconut pieces.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~210
kcal calories
3
g protein
27
g carbs
9
g fat
14.7g
Sugar
1.6g
Fiber
6.3mg
Sodium
8.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
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