“Elegant Indonesian Gluten-Free Breakfast Feast: Savor the Aroma of Spices and Mouthfeel of Traditional Dishes”
"Discover a mouthwatering gluten-free Indonesian breakfast recipe that combines traditional flavors and textures in an elegant, sensory experience. Perfect for those following a gluten-free diet, this Michelin-star inspired dish is both cinematic and delicious."
Allergens
Nuts (peanuts)
Ingredients
- 125g gluten
- free rice flour
- 250ml coconut milk
- 3 large eggs
- 60ml vegetable oil
- 100g cooked tapioca pearls (sago)
- 100g roasted peanuts, coarsely crushed
- 2 ripe bananas, sliced
- Salt and sugar to taste
- 2 tbsp coconut flakes, toasted
Instructions
- Begin by preparing the gluten free rice flour pancakes. In a large bowl, whisk together the rice flour, coconut milk, eggs, salt, and sugar until smooth.
- Heat a non stick pan over medium heat, add a small amount of oil, and pour in about 1/4 cup of the batter for each pancake. Cook until bubbles appear on the surface and the edges are golden brown. Flip and cook the other side until golden. Set aside.
- Next, cook the tapioca pearls according to package instructions until they become translucent. Drain and set aside.
- Pan fry banana slices in a small amount of oil over medium heat until golden brown on both sides. Drain on paper towels.
- Arrange pancakes on a serving platter, top with tapioca pearls, pan fried bananas, and crushed peanuts. Drizzle with a bit more coconut milk and garnish with toasted coconut flakes.
Chef’s Insight
"The combination of textures and flavors in this gluten-free Indonesian breakfast is truly unique. The softness of the rice flour pancake contrasts beautifully with the crunchy peanuts, while the sweetness of the bananas and coconut flakes balances the savory aroma of spices."
Notes
This recipe is suitable for those following a gluten-free diet. - Be sure to use certified gluten-free ingredients to ensure the dish remains safe for consumption by individuals with celiac disease or gluten intolerance.