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Preparation
1 hour
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Processing
1 hour
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Difficulty
Medium
The way to make grilled coconut rice paper at home is not as difficult as you think. All you need is a non-stick pan with lid and a microwave, and you can freely enjoy this favorite snack. Let’s Get Cooking and try the recipe below!
Ingredients for Coconut Rice Paper For 10 pieces
Rice flour 200 gr Tapioca flour 50 gr Dried shredded coconut 50 gr Sesame 50 gr Coconut milk 250 ml Water 500 ml Salt 5 gr Pepper 5 gr Shallots 20 gr
Tools Needed
Non-stick pan, microwave, large tray,…
You can refer to the 26 cm Sunhouse SHS26K non-stick deep aluminum pan with glass lid to make this coconut rice paper:
- The pan is equipped with a heat-resistant glass lid, which helps limit oil splatter and keeps the kitchen clean.
- The interior of the pan is coated with Whitford non-stick layer, safe for health and heat resistant up to 315°C.
- The outer surface of the pan is coated with black electrostatic paint, with a textured surface that resists dust, reduces scratches, and is easy to clean.
Ingredient Images
How to make Coconut Rice Paper
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Mix the flour
Gradually add coconut milk, pepper, salt, shallots, various types of flour, and water into a medium-sized bowl.
Add water while stirring evenly so that the flour dissolves.
When nearly all the water is poured in, adjust and add more or less so that the flour has the appropriate consistency.
Leave a little water to add in the next step.
Let the flour rest for 1 hour.
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Add coconut and sesame to the flour
After the flour has rested for 1 hour, add the dried shredded coconut.
At this point, confidently pour in the remaining water into the flour and stir well.
Continue to add sesame into the flour bowl.
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Prepare the paper for the rice paper
You need to have a flat surface to hold the rice paper as soon as it’s made.
Use a large surface rice paper sheet, and brush oil all over the surface.
The oil will help the freshly made rice paper not stick to the sheet.
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Making Coconut Rice Paper
Choose a pan with a diameter of about 15 cm.
Evenly spread oil on the bottom of the pan, wait for the pan and oil to heat up, then use a paper towel to wipe off the oil.
Set the heat to level 5 (depending on the type of stove).
Use a ladle to stir the batter, then scoop 1 ladle and spread it evenly in the pan, then cover with a lid.
Wait for about 1 minute, open the lid, and if the cake has puffed up, it is done.
Remove the cake from the pan and place it on oiled paper.
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Drying the Cake
Take the cake out to dry in the strong sun for about 1 day.
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Baking the Cake
If you don’t have the means to bake the cake with charcoal, you can bake it in the microwave for about 15 seconds on each side.
