Thai Brunch Sweet Delight

Allergens

Eggs, Coconut, Gluten-free (if using gluten-free flour)

Ingredients

• 3.5 oz Thai sweet rice flour 2 tbsp granulated sugar 1/4 tsp salt 1 large egg, separated 3/4 cup coconut milk Canola oil, for frying 6 oz mixed tropical fruits (pineapple, mango, papaya) 3 tbsp granulated sugar 1/2 cup fresh lime juice 1 cup water

Instructions

1. In a large bowl, combine sweet rice flour, 2 tablespoons of sugar, salt, and egg yolk. Mix well. Add coconut milk and mix until smooth batter is formed. Set aside for 30 minutes.
2. Peel and cut mixed tropical fruits into small chunks. Combine fruits with 3 tablespoons of sugar and lime juice in a saucepan. Cook over medium heat until fruits soften, then simmer on low heat to create a compote texture. Set aside.
3. In another saucepan, combine water and remaining sugar. Bring to boil and cook until sugar dissolves completely. Remove from heat and let it cool down. Once cooled, transfer the mixture to a shallow pan and freeze until solid, creating a granita.
4. Heat about 1/2 inch of canola oil in a frying pan over medium heat. Using a brush, spread a thin layer of oil on the pancake griddle or flat surface. Pour 1/3 cup of batter for each pancake and cook until bubbles form and edges are set, approximately 1 2 minutes per side. Remove from the pan and let them cool on a wire rack.
5. To serve, place one coconut cream pancake on a plate, top with a scoop of granita and spoonful of fruit compote. Repeat for another pancake, creating a stack.

Chef’s Insight

For an extra touch of decadence, serve with a drizzle of coconut cream or a sprinkle of toasted coconut flakes.

Notes

This dessert is a delightful blend of sweet and tangy flavors that will transport you to the sunny beaches of Thailand.