Turmeric and Coconut Rice Pancakes with Spicy Peanut Sauce

Crispy and flavorful rice pancakes infused with turmeric and coconut, served with a creamy and spicy peanut sauce. A delicious and unique breakfast or brunch option.

Prep Time

15 minutes

Total Time

45 minutes

Calories

495

Level

Easy

Yields

4 servings

Cost

£0.62

Season:

☀️ Summer

Meal Type:

Breakfast•Snack•Dessert

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

2cupsCooked White Rice(Day-old rice works best)

£0.60

0.5cupUnsweetened Shredded Coconut

£0.40

1teaspoonTurmeric Powder

£0.10

0.3cupCoconut Milk(Full-fat for best flavor)

£0.30

0.5teaspoonSalt

£0.01

0.3teaspoonBlack Pepper

£0.02

2tablespoonsVegetable Oil(For frying)

£0.05

0.3cupPeanut Butter(Creamy or crunchy)

£0.25

1tablespoonSoy Sauce(Tamari for gluten-free)

£0.05

1tablespoonRice Vinegar

£0.10

1tablespoonHoney(Or maple syrup for vegan)

£0.20

1teaspoonsSriracha Sauce(Adjust to taste)

£0.10

2tablespoonsWater(To thin the sauce)

1tablespoonSesame Seeds(For garnish (optional))

£0.15

1tablespoonChopped Green Onions(For garnish (optional))

£0.15

Total Cost

£2.48

£0.62 per serving

The Method

1
In a large mixing bowl, combine the cooked rice, shredded coconut, turmeric powder, coconut milk, salt, and pepper. Mix well until all ingredients are evenly distributed.
2
Heat the vegetable oil in a large skillet over medium heat.
3
Using your hands, form the rice mixture into small, flat pancakes (about 1/2 inch thick).
4
Carefully place the rice pancakes into the hot skillet, ensuring not to overcrowd the pan. Cook for 5-7 minutes per side, or until golden brown and crispy.
5
While the pancakes are cooking, prepare the spicy peanut sauce. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sriracha sauce, and water. Add more water if needed to achieve desired consistency.
6
Remove the cooked rice pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
7
Serve the crispy rice pancakes immediately with the spicy peanut sauce drizzled on top or on the side. Garnish with sesame seeds and chopped green onions, if desired.

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My Notes

Nutrition Information

Nutrition per serving (225g)

495 kcal / 2071 kJ

Carbs

48g

18% of RDA

Fat

29g

41% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

9 g

10% of RDA

Sodium

710 mg

31% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For extra crispy pancakes, press down on them gently with a spatula while they are cooking.

Adjust the amount of sriracha sauce in the peanut sauce to control the level of spiciness.

Leftover rice pancakes can be stored in the refrigerator for up to 2 days and reheated in a skillet or oven.

You can add other vegetables to the rice mixture, such as finely chopped carrots or bell peppers.

If the rice mixture is too wet, add a tablespoon or two of rice flour to help bind it together.

Cooking Equipment

Large skillet

Mixing bowl

Measuring cups and spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra crispy pancakes, press down on them gently with a spatula while they are cooking.

Adjust the amount of sriracha sauce in the peanut sauce to control the level of spiciness.

Leftover rice pancakes can be stored in the refrigerator for up to 2 days and reheated in a skillet or oven.

You can add other vegetables to the rice mixture, such as finely chopped carrots or bell peppers.

If the rice mixture is too wet, add a tablespoon or two of rice flour to help bind it together.

Turmeric and Coconut Rice Pancakes with Spicy Peanut Sauce

Ingredients

The Method