Coconut And Rice Pancakes

• 3/4 cup cooked white rice, cold
• 2 large eggs, lightly beaten
• 1/3 cup rice flour
• 1/4 cup coconut milk
• 1/4 cup shredded coconut
• 1 tbsp brown sugar
• 1 tbsp butter
• None None mango slices, to serve
• None None Coconut Syrup
• 1 cup coconut milk
• 2 tsp cornstarch
• 1/4 cup brown sugar

1. In a bowl, combine rice, eggs, flour, coconut milk, coconut and brown sugar.
2. Heat butter in a large frying pan on medium. Drop in 6 heaped tablespoons of batter. Flatten. Cook for 2-3 minutes each side, until golden. Repeat with remaining mixture.
3. To make the coconut syrup, whisk 1 tablespoon coconut milk with cornstarch to form a paste in a small bowl. Whisk into remaining milk and sugar in a small saucepan. Stir over a medium heat until boiling. Reduce heat to low and simmer for 3 minutes until thick and syrupy.
4. Serve pancakes with mango, syrup and extra shredded coconut.

white rice, eggs, rice flour, coconut milk, shredded coconut, brown sugar, butter, mango, coconut syrup, coconut milk, cornstarch, brown sugar

Taken from recipes-plus.com/api/v2.0/recipes/28655 (may not work)