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Coconut Pancakes - Kanom Kluk

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44.7589
Energy (kCal)2105.7612
Carbohydrates (g)207.5164
Total fats (g)127.1387
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat flour, sugar/splenda, salt, coconut milk and eggs in medium size bowl until smooth. | 2. Stir in 3/4 cup coconut. | 3. Divide batter evenly among 3 bowls, and tint one bowl with red coloring, and another with green coloring - leaving one batter untinted. | 4. Lightly oil an 8" nonstick frying pan and heat until it is hot. | 5. To make the pancakes, pour about 1/4 cup batter in the skillet and swirl the pan until the batter completely covers the bottom. | 6. Cook until the tope of the pancake is almost dry and the bottom is light brown. | 7. Gently turn the pancake and brown the other side. | 8. Upon removing the pancake, roll the pancake up and place on an oven-proof dish. Place in a warm oven to keep warm. | 9. When serving, drizzle with sweetened condensed milk, and sprinkle with coconut. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice flour 1 cup 578.28 126.6054 9.401 2.2436
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    salt 1/2 teaspoon - - - -
    coconut milk 1 can 827.5862 19.934 8.2399 85.7811
    egg 4 286.0 1.44 25.12 19.02
    coconut 3/4 cup shredded 212.4 9.138 1.9980000000000002 20.094
    vegetable oil - - - -
    red food coloring - - - -
    green food coloring - - - -
    milk sweetened condensed 827.5862 19.934 8.2399 85.7811
    coconut shredded 212.4 9.138 1.9980000000000002 20.094

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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