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Mango Sticky Rice Pancakes

Mango Sticky Rice Pancakes

Mango Sticky Rice Pancakes combine silky, thin pancakes with chewy glutinous rice and bright mango slices. The batter chills for even browning, while the sticky rice is steamed until glossy and shaped easily using a cooked egg yolk trick. Folded together like a soft burrito, this tropical breakfast delivers sweetness, texture, color, and aroma in every bite.
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Prep Time 1 hour 45 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 6 pancakes
Course: Breakfast, Dessert
Cuisine: Thai-Inspired Fusion
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup milk
  • 1/3 cup plain flour
  • 1/4 cup cornflour
  • 1/4 cup icing sugar
  • 3 large eggs
  • 1 cup glutinous sticky rice, soaked overnight
  • Pinch of salt
  • 1 boiled egg yolk for handling
  • 1 –2 ripe mangoes fresh or tinned, sliced
  • Sugar cane syrup or pancake syrup drizzle

Equipment

  • Non-stick pan
  • Mixing bowl
  • Whisk
  • Plate
  • Non-metal strainer

Method
 

  1. Whisk milk, sifted plain flour, cornflour, and icing sugar until smooth. Add eggs and whisk again. Refrigerate for 1 hour to relax gluten and improve browning.
  2. Rinse soaked rice and steam in a non-metal strainer until glossy and chewy. Add a pinch of salt. Rub cooked egg yolk on your hands and plate to prevent sticking.
  3. Heat a lightly oiled non-stick pan over medium-low. Pour batter and swirl thinly. Cook about 1 minute without flipping; loosen edges halfway through to prevent tearing.
  4. Slide cooked pancake to a plate and let cool for 30 minutes so it stays flexible and doesn’t tear while filling.
  5. Portion rice into neat ovals that fit the pancake center.
  6. Place rice in the center, top with mango strips, fold bottom up, and roll like a soft burrito.
  7. Finish with a sugar cane or pancake syrup drizzle.

Notes

Chilling the batter helps brown edges without toughening the center. Use a whisper of oil — wipe the pan with a folded towel to prevent over-greasing. Avoid metal strainers when steaming sticky rice. Cool pancakes on a single-layer plate, then stack with parchment. Rewarm in a dry non-stick pan to restore flexibility.