Mango Sticky Rice Pancakes
Fluffy coconut pancakes layered with sweet sticky rice and ripe mango for a breakfast take on the classic Thai dessert.
It sounds indulgent, but the components are simple: a easy pancake batter, a quick stovetop sticky rice, and a ripe mango. The rice can be made ahead, and the pancakes cook in minutes. It is a lovely weekend breakfast or a special brunch dish that feels a little different from the usual stack.
Use the ripest mango you can find; the sweetness of the fruit does a lot of the work. If you have leftover sticky rice, reheat it with a splash of coconut milk so it turns soft and creamy again.
Ingredients
- 1 cup Thai glutinous (sticky) rice
- 1 cup canned coconut milk, divided
- 3 tablespoons caster sugar, divided
- 1/4 teaspoon fine salt
- 1 cup plain flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 large egg
- 3/4 cup coconut milk
- 2 tablespoons caster sugar
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or neutral oil, plus extra for the pan
- 2 ripe mangoes, peeled and sliced
- 2 tablespoons toasted sesame seeds or toasted shredded coconut, to serve
- 2 tablespoons coconut syrup or maple syrup, to serve
Instructions
- Rinse the glutinous rice under cold water until the water runs mostly clear. Put it in a bowl, cover with cold water, and soak for at least 2 hours, or overnight.
- Drain the rice well and spread it in a heatproof bowl or a shallow dish that fits in a steamer. Steam over simmering water for 20–25 minutes, until the grains are tender and translucent. If you do not have a steamer, cook the drained rice in a saucepan with 3/4 cup water over low heat, covered, for 15–18 minutes, until the water is absorbed and the rice is tender.
- While the rice cooks, warm 3/4 cup of the coconut milk with 2 tablespoons of the caster sugar and the 1/4 teaspoon salt in a small saucepan over low heat, stirring until the sugar dissolves. Do not boil.
- When the rice is tender, transfer it to a bowl and pour over the warm coconut mixture. Stir gently, cover, and set aside for 10 minutes so the rice absorbs the liquid. Keep warm.
- Make the pancake batter: in a large bowl, whisk the flour, baking powder, and 1/2 teaspoon salt. In a jug, whisk the egg, 3/4 cup coconut milk, 2 tablespoons caster sugar, vanilla, and melted coconut oil. Pour the wet ingredients into the dry and whisk just until combined; a few small lumps are fine. Let the batter rest for 10 minutes.
- Heat a non-stick frying pan or griddle over medium heat and brush lightly with oil. Pour about 1/4 cup batter per pancake into the pan and cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for 1–2 minutes more, until golden. Transfer to a plate and cover loosely with a clean tea towel while you cook the remaining pancakes.
- To serve, place a pancake on each plate, top with a spoonful of warm sticky rice and a few mango slices. Repeat with another pancake, rice, and mango. Finish with a drizzle of coconut syrup and a scattering of toasted sesame seeds or coconut.
Cook’s tips
- Soaking the glutinous rice is important for even cooking; do not skip it if you have time.
- Keep the cooked sticky rice covered so it stays soft and warm while you make the pancakes.
- A ripe mango should give slightly when pressed and smell sweet at the stem end.
Substitutions
- If you cannot find Thai glutinous rice, use sushi rice as a fallback, though the texture will be less sticky.
- Coconut syrup can be replaced with maple syrup or a drizzle of sweetened condensed milk if you are not vegan.
- For a vegan version, replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water and let it sit for 5 minutes before using.
Storage & reheating
Store leftover pancakes and sticky rice separately in airtight containers in the fridge for up to 2 days. Reheat the rice with a splash of coconut milk in the microwave, and warm the pancakes in a dry pan or toaster.
Frequently asked questions
Can I make the sticky rice ahead of time?
Yes. Cook and sweeten the rice as directed, then cool and refrigerate it in a covered container for up to 2 days. Reheat it with a splash of coconut milk in the microwave or in a steamer until soft and warm.
What type of rice should I use for sticky rice?
Thai glutinous rice, also called sweet rice, is the best choice. It becomes tender and sticky when steamed. Regular long-grain rice will not give the same texture.
Can I use frozen mango?
Fresh ripe mango is best for this dish, but thawed frozen mango can be used in a pinch. Pat it dry before serving so it does not make the pancakes soggy.
Is this recipe suitable for vegans?
As written it contains egg. To make it vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and ensure your coconut syrup and other ingredients are vegan-friendly.
