Malaysian Style Rice Pancakes
Ingredients
- 2 cups rice
- 1.5 cups wheat flour
- 3 cups water
- 1 chicken or anchovy stock cube
- A little salt
Preparation
Blend the rice with 1 cup of water until smooth and fine.
Add 2 more cups of water to the blender.
Add the flour, stock cube, and a little salt; blend until well combined. If the mixture is too thin, add a bit more flour.
Heat a non-stick pan and brush with a little oil. Pour a ladle of batter and cook until the bottom is crispy and golden. Flip and cook until done. Remove and repeat with remaining batter.
The pancakes are ready to serve, best dipped in curry sauce, sardine sambal, or anchovy sambal.
Tips
Brush a little oil in the pan each time before pouring batter to achieve attractive pancakes.
