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Thai Savory Coconut Rice with Spicy Poached Eggs
Thai

Savory Thai Coconut Rice Pancakes with Spicy Avocado Salsa

Kickstart your mornings with these unique Thai coconut rice pancakes, paired with a refreshing and spicy avocado salsa. The combination of flavors is a delightful twist on traditional breakfast fare.

Total Time1 minute
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
8
Protein
60
Carbs
13
Fat
7
Fiber
0g
Sodium
Ingredients
  • 1 cup jasmine rice
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup water
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 egg
  • 2 tbsp chopped cilantro
  • 1/4 cup green onions, chopped
  • 1/2 tsp chili flakes
  • 1 ripe avocado, diced
  • 1/2 ripe mango, diced
  • 1 small red onion, finely chopped
  • 1 tbsp lime juice
  • Salt to taste
  • Coconut oil for frying
Instructions
  1. 1Rinse the jasmine rice under cold water until the water runs clear. Drain well.
  2. 2In a pot, combine the rinsed rice, coconut milk, water, salt, and sugar. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes or until the rice is tender and the liquid is absorbed. Let it cool slightly.
  3. 3In a mixing bowl, combine the cooled coconut rice, all-purpose flour, baking powder, egg, cilantro, green onions, and chili flakes. Mix until it forms a batter. It should be thick but pourable; adjust the consistency by adding more flour or a little water if necessary.
  4. 4Heat a non-stick skillet over medium heat and add coconut oil to coat the pan. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 3-4 minutes on each side, or until golden brown. Repeat until all the batter is used, adding more coconut oil as needed.
  5. 5For the spicy avocado salsa, combine the diced avocado, mango, red onion, lime juice, and a pinch of salt in a bowl. Mix gently to combine.
  6. 6Serve the pancakes warm, topped with the spicy avocado salsa.
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