Not quite as cute as the originals I ate on the warm streets of Luang Prabang but still delicious. True Laos Style would include chopped Spring Onion as well as Sweet Corn, but I like to have them without. In Laos they actually have a special Pan for the Pancakes that sits on the fire and gives them their lovely markings. I have used a ordinary Muffin Tin.
150 g Sticky Rice Flour
50 g Rice Flour
400 ml Coconut Cream
40 g Coconut Sugar
a good Pinch of Salt
1 Pandan Leaves, very finely chopped
60 ml Water
1 Egg, separated
1 Corn on the Cob – boiled, and the Corn Nuggets sliced off
A little Icing Sugar and a finely chopped Kaffir Lime Leaf
1. Preheat the Oven to 200 Degrees.
2. Grind the Pandan Leaves in a Pestle and Mortar with a good pinch of Sugar. Boil the paste with a little Water and then drain through a sieve.
3. Put the Sticky Rice Flour, the Rice Flour, the Coconut Cream, the Sugar, the Egg Yolk and the Pandan Juice in a bowl and mix well. Whisk the Egg White with a pinch of Salt until it forms soft peaks. Fold gently into the Batter.
4. Prepare two Muffin trays with a generous amount of Coconut oil in each Muffin form. Divide the mixture and bake the little plump Pancakes for about 5 minutes until they are firm to the touch. Remove the trays from the oven and place one Muffin on the other to make 12 round Pancakes. Bake in the oven for a further 3 minutes.
5. Serve warm with a sprinkling of Icing Sugar, the Corn Nuggets and the finely chopped Kaffir Lime Leaf.