Chak-hao Poitu
Soft, slightly chewy pancakes made from soaked and ground chak-hao black rice batter, cooked on a griddle.
- Prep
- 480 min
- Cook
- 20 min
- Total
- 500 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Grinder
- •Griddle
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 4 g
- carbs
- 42 g
- fibre
- 2 g
- protein
- 4 g
- calories
- 210 kcal
Instructions
- 1
Drain the soaked black rice. Grind it with water until you get a smooth, thick batter.
- 2
Stir the grated jaggery (unrefined cane sugar) into the batter until it dissolves completely.
- 3
Gently mix in the grated coconut and a pinch of salt.
- 4
Leave the batter to rest for 30 minutes.
- 5
Heat a griddle or flat pan. Rub a little oil over the surface.
- 6
Pour a ladleful of batter onto the pan. Spread it gently into a small round pancake.
- 7
Cook on low heat until bubbles appear and the edges lift. Flip the pancake over.
- 8
Cook the other side until it turns lightly golden and cooks through.
- 9
Repeat this with the rest of the batter. Serve them warm.
Chef's tips
Grind the rice very finely for the softest texture. Keep the heat low so the pancakes cook through properly without burning.
Ingredient substitutions
- jaggery → brown sugar
Storage
Refrigerate for up to 2 days and reheat before serving.
Reheating
Reheat briefly on a hot griddle or in a pan.
Common mistakes to avoid
- •Cooking on high heat, which burns the outside before the inside cooks through.
Serving suggestions
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