Stuffed Rice Pancakes

Using ground rice instead of flour makes light, bubbly pancakes ideal for this stuffing with its delicate Far Eastern character. Serve the pancakes with a crisp green vegetable such as broccoli.

Ingredients

For the Pancakes

  • 150 g (5 oz) ground rice
  • 25 g (1 oz) plain flour
  • 1 level teaspoon salt
  • 3 pinches cayenne pepper
  • 1 large egg (size 1–2), beaten
  • 450 ml (ΒΎ pint) milk
  • Groundnut oil

For the Filling

  • 50 g (2 oz) butter
  • 2 cloves garlic, chopped
  • 2.5 cm (1 in) piece fresh root ginger, peeled and chopped
  • 75 g (3 oz) creamed coconut, broken roughly into pieces
  • 250 ml (8 fl oz) milk
  • Cayenne pepper
  • 125 g (4 oz) frozen petits pois
  • 6 hard-boiled large eggs (size 1–2), chopped fairly finely
  • Generous handful of fresh coriander leaves
  • 3–4 tablespoons natural yogurt
  • Salt

Method

To make the pancakes put the ground rice, flour, salt and cayenne pepper in a bowl and mix thoroughly. Stir in the beaten egg and a little milk. Continue to add the rest of the milk, stirring, until you have a smooth, thin batter.

Pour just enough groundnut oil into a heavy 20cm (8in) frying pan to coat the bottom. Put the pan over a high heat until the oil is smoking then reduce the heat a little. Stir the batter – it must be stirred before cooking each pancake otherwise the ground rice sinks to the bottom – and ladle about 2 tablespoons into the pan, swirling the pan immediately to coat the base. Cook until the batter is set and small holes start to appear, then loosen with a palette knife and flip over. Cook the second side until lightly browned. Continue with the rest of the batter, laying the pancakes on a plate under a clean tea towel when they are ready. Add a little oil to the pan as necessary and adjust the heat if the pancakes are browning too quickly.

To make the filling, put half the butter in a small pan over a low heat. Add the garlic and ginger and stir for a minute or so, then add the creamed coconut and the milk. Stir over a low heat until the coconut has dissolved. Remove from the heat and season with cayenne pepper and salt. Boil the petits pois for 2-3 minutes. Put them in a bowl with the chopped eggs, add the coconut milk and stir together. Taste and adjust the seasoning if necessary. Reserve a few whole coriander leaves to garnish. Chop the rest roughly and stir into the mixture.

Butter a large shallow ovenproof dish. Lay the pancakes out on a flat surface and divide the filling evenly among them. Roll up the pancakes round the filling. Lay them close together in the dish and dot with the remaining butter. Cover with foil.

About 30 minutes before you want to eat put the dish in the centre of a preheated oven, 190Β°C, 375Β°F, Gas Mark 5 for 25 minutes. Just before serving spoon the yogurt down the centre of the pancakes and sprinkle with the reserved coriander leaves.