Coconut rice pancake

1

Begin by soaking the rice in a large bowl, allowing it to soften for 12 hours.

2

After soaking, drain the rice thoroughly. In a food processor, combine the rice with coconut milk, coconut flakes, cardamom, nutmeg powder, almond extract, sugar, salt, and Saf-instant dry yeast.

3

Blend the mixture until smooth and creamy. Transfer the puree into a large bowl, cover it, and let it rise in a warm place for about an hour.

4

Heat a lightly oiled pan over medium heat.

5

Once the pan is hot, spoon small rounds of the dough onto it. Cook each side for 2 to 3 minutes, until golden brown.

6

After cooking, place the donuts on a paper towel to absorb any excess oil.