Recipes from Thailand :: Thai Desserts
1 c. rice flour
1/4 c. sugar
1/2 tsp. salt
1 (14 ounce) can sweetened condensed milk
4 eggs
3/4 c. shredded coconut
Canola (or other vegetable) oil
Red and green food coloring
Sweetened condensed milk
Shredded coconut
Beat flour, sugar, salt, coconut milk and eggs in med.-size bowl until smooth. Stir in 3/4 c. coconut. Divide batter equally among 3 bowls. Tint one part of batter pale pink with red food color, and one part pale green with green food color; leave third part untinted. Lightly oil 8-in. nonstick skillet; heat until hot. For each pancake, pour scant 1/4 c. batter into skillet; immediately rotate skillet until batter covers bottom.
Cook until top is almost dry and bottom is light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Roll up pancake, and place on heatproof platter; keep warm. Drizzle with sweetened condensed milk and sprinkle and distribute with coconut.
Makes 18 pancakes.
