Recette
introduction
Preparation time
30 minutes
Difficulty: Easy
Ingredients :
For the dough
• 100 g of rice flour
• 100 g of T 45 wheat flour
• 100 g of liquid coconut oil
• 500 ml of Lactel Bio® milk
• 2 eggs
• 2 tbsp. liquid pandan flavor (in Asian stores) or matcha tea
• 1 pinch of salt
• 1 clove of garlic
• Salt and pepper
For the stuffing
• 200 g of chicken fillet
• 1 clove of garlic
• 3 tbsp. chopped coriander
• Salt and pepper
• 3 tbsp. turmeric
• 2 tbsp. curry
• 1 lime
• 150 g grated coconut
Preparation:
• In a salad bowl, pour the rice flour and the T 45 wheat flour then mix. Add fine salt, then eggs and coconut oil. Pour in the milk and whisk vigorously so that the dough is smooth. Add the green pandan flavor (or matcha tea), and mix well with a whisk.
• Leave to rest for 10 min.
• Pour a small ladle of batter into a pancake pan lightly greased with coconut oil.
• Let the pancake cook for 2 minutes on each side and start again until the batter is used up.
• Cut the chicken fillets into large cubes, then place them in a blender, add a clove of garlic.
• In a frying pan, pour a little coconut oil then place the ground chicken meat, the garlic clove, the curry, the chopped coriander, the turmeric and mix everything.
• In a frying pan, brown the ground chicken meat, mixing it well so that it is sandy consistency and not “in small balls”.
• Add a little grated coconut and mix well, add salt and pepper.
• In a small pan, heat the remaining grated coconut and set aside.
• On each plate, place a pandan pancake and fill it with chopped chicken then sprinkle with grated toasted coconut.
• Drizzle with lime juice and chopped coriander.
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