Indonesian Gluten-Free Brunch Delight: Coconut Rice Pancakes with Smoked Salmon and Avocado

Allergens

None (excluding potential allergies to seafood or eggs)

Ingredients

• 1 cup gluten
• free coconut rice
• 1 1/2 cups water
• 1 teaspoon salt
• 4 large eggs, separated
• 1 tablespoon vegetable oil
• 8 oz smoked salmon
• 1 avocado, sliced
• 1 small red onion, thinly sliced
• Fresh cilantro leaves
• Black sesame seeds
• Lime wedges

Instructions

1. In a saucepan, combine coconut rice, water, and salt. Bring to a boil, then reduce heat and simmer covered for 20 minutes or until the rice is cooked through. Set aside.
2. Preheat a non stick griddle or skillet over medium heat.
3. In a large bowl, whisk together egg yolks and coconut rice until smooth.
4. In another bowl, beat egg whites with a pinch of salt until stiff peaks form. Gently fold into the rice mixture.
5. Brush oil on the griddle. Pour 1/4 cup portions of batter onto the heated surface, cooking in batches to avoid crowding. Cook for 2 3 minutes per side or until pancakes are golden brown and cooked through.
6. To assemble, place a coconut rice pancake on each plate, top with smoked salmon slices, avocado, red onion, and cilantro leaves. Sprinkle with black sesame seeds and serve with lime wedges on the side.

Chef’s Insight

The combination of flavors and textures in this recipe is inspired by traditional Indonesian dishes with a modern, gluten-free twist.

Notes

For an extra touch of elegance, garnish with edible flowers or microgreens.