Ingredients
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Method
- 1
Blend the cooked rice, coconut and 150 ml of the warm water until completely smooth.
- 2
Mix in the rice flour, yeast, sugar, salt and the rest of the water to make a batter like thin double cream.
- 3
Cover and leave somewhere warm for 2 hours until frothy and about doubled.
120 min - 4
Heat a small non stick frying pan with a lid over a medium heat and brush with a little oil.
- 5
Pour in a ladle of batter, then lift the pan and swirl so the batter coats the sides and leaves a thicker centre.
- 6
Cover and cook for 2 to 3 minutes until the edges are crisp and golden and the middle is soft and spongy.
2 min 30 s - 7
Slide out and serve warm with stew or curry. Repeat with the remaining batter.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.