K suggested that I do a post as a guest (I don't usually blog) so I jumped at the chance to try Thai Sticky Rice Pikelets that I had seen in a friends "Thai Street Food" book by David Thompson and a slight variation over at Daily food adventure. I am not gluten free but am vegan and enjoy the challenge of g/f cooking and using different ingredients. Thanks to K for letting me invade for a day.
(Thai) Sticky Rice Pikelets
1/2 cup of mung bean starch
1/2 cup of glutinous rice flour
(I used white sticky rice flour but black is suggested)
Pinch of lime paste
(I realised later that I used the wrong one, I used citrus but it called for Calcium Carbonate aka chalk!
which is used a lot in Thai Cooking I read)
1/2 cup of water, halved into two 1/4 portions
1/4 cup of white sugar
Pinch of salt
1 cup of fresh grated coconut
(I just used shredded)
Combine the flour/starches with 1/4 water, Wrap in plastic wrap and refrigerate over night.
I only set aside for a few hours as I didn't have the time. It makes for a quicksand like consistency.
As I mentioned I added some lime juice to the remaining 1/4 cup of water, when it should of been the white stuff for the next step, ah well. Remove the dough from the refrigerator and return to room temperature. Mix in lime water, sugar and salt followed by the coconut. The mixture should have a thick pancake batter like consistency.
Spoon the mixture onto an oiled pan about 60-75mm, roughly the size of a drinking glass opening.
Cook for 2-5 minutes each side until golden brown.
Toby was a bit enthusiastic and poured half of the mixture into the pan like a pancake.
We topped them with maple syrup, bananas and some raspberry's currently growing crazy in my garden
K and I quite liked them, Toby and Bec not so much. They really took on the coconut flavour and had a nice crispiness. I would try again but with white lime as I would dare say they would have a different texture, also with black sticky rice instead.
K also mentioned they might work as a bread to dip in a curry if you omitted the sugar.
Has anyone used white lime?