Printed August 31, 2026
Mango Sticky Rice Pancakes with Coconut Caramel
These golden griddle cakes transform Thailand's beloved dessert into a breakfast-worthy creation, complete with a luscious coconut caramel that'll have you reconsidering everything you know about morning sweetness.
Ingredients
- 1 cup sweet rice flour (glutinous rice flour)
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1/2 cup whole milk
- 2 eggs
- 2 tablespoons melted butter
- 1 ripe mango, diced
- 1/2 cup coconut cream
- 1/3 cup palm sugar or brown sugar
- 1/4 teaspoon salt
- Toasted sesame seeds for garnish
- Fresh mango slices for serving
Preparation
The genius of mango sticky rice lies in its textural interplay and the way coconut sweetness plays off tropical fruit. These pancakes capture that magic in a format that works beautifully on a breakfast table.
Make the Coconut Caramel: In a small saucepan, combine coconut cream, palm sugar, and 1/4 teaspoon salt. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and cook for 8-10 minutes until thickened and syrupy. Set aside to cool slightly.
Prepare the Pancake Batter: In a large bowl, whisk together sweet rice flour, all-purpose flour, sugar, baking powder, and salt. In a separate bowl, whisk coconut milk, whole milk, eggs, and melted butter until well combined.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and whisk until just combined. The batter will be slightly thicker than traditional pancake batter due to the glutinous rice flour. Gently fold in the diced mango.
Cook the Pancakes: Heat a non-stick griddle or large skillet over medium heat and lightly grease. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface and edges look set, about 3 minutes. Flip and cook another 2-3 minutes until golden. The rice flour gives these a slightly chewy, mochi-like texture.
Serve: Stack pancakes on plates and drizzle generously with the warm coconut caramel. Top with fresh mango slices and a sprinkle of toasted sesame seeds. The result is a breakfast that tastes like vacation feels.
