Coconut And Rice Pancakes - cooking recipe

Ingredients

3/4 cup cooked white rice, cold
2 large eggs, lightly beaten
1/3 cup rice flour
1/4 cup coconut milk
1/4 cup shredded coconut
1 tbsp brown sugar
1 tbsp butter
None None mango slices, to serve
None None Coconut Syrup
1 cup coconut milk
2 tsp cornstarch
1/4 cup brown sugar

Preparation

In a bowl, combine rice, eggs, flour, coconut milk, coconut and brown sugar.
Heat butter in a large frying pan on medium. Drop in 6 heaped tablespoons of batter. Flatten. Cook for 2-3 minutes each side, until golden. Repeat with remaining mixture.
To make the coconut syrup, whisk 1 tablespoon coconut milk with cornstarch to form a paste in a small bowl. Whisk into remaining milk and sugar in a small saucepan. Stir over a medium heat until boiling. Reduce heat to low and simmer for 3 minutes until thick and syrupy.
Serve pancakes with mango, syrup and extra shredded coconut.