Lao Sticky Rice Pancakes with Coconut and Sesame
Chewy sticky rice pancakes infused with coconut milk and toasted sesame seeds, lightly pan-fried for a delicious Lao-inspired breakfast or snack. This asian-inspired breakfast ready in about 25 minutes layers glutinous rice flour, coconut milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup glutinous rice flour
- 3/4 cup coconut milk
- 2 tbsp granulated sugar
- 2 tbsp toasted sesame seeds
- 2 tbsp, for frying vegetable oil
- 1/4 cup water
Instructions
- Step 1: In a mixing bowl, whisk together 1 cup glutinous rice flour, 2 tbsp granulated sugar, and 2 tbsp toasted sesame seeds.
- Step 2: Gradually add 3/4 cup coconut milk and 1/4 cup water to the dry ingredients, stirring to form a smooth, thick batter.
- Step 3: Heat 2 tbsp vegetable oil in a non-stick skillet over medium heat. Pour 1/4 cup batter per pancake into the skillet, spreading slightly.
- Step 4: Cook each pancake for 3-4 minutes on the first side until edges are set and bottom is golden brown, then flip and cook for another 2-3 minutes until cooked through and lightly browned.
- Step 5: Remove pancakes and drain on paper towels. Serve warm as a sweet snack or breakfast with fresh fruit or a drizzle of honey.
Frequently asked questions
How long does Lao Sticky Rice Pancakes with Coconut and Sesame take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lao Sticky Rice Pancakes with Coconut and Sesame?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lao Sticky Rice Pancakes with Coconut and Sesame?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lao Sticky Rice Pancakes with Coconut and Sesame for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lao Sticky Rice Pancakes with Coconut and Sesame?
Asian breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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