In a bowl, stir together rice flour,
sugar, salt and coconut.
Form a well in the centre, add egg,
then gradually fold in flour, slowly pouring in coconut milk at same
time, to make a smooth batter.
If desired, divide batter evenly
between 3 bowls; stir green food coloring into one bowl to color
batter pale green; color another batch pink and leave remaining
batch plain.
Heat a 15 cm omelets pan over a
moderate heat, swirl around a little oil, then pour off excess.
Stir batter well, then add 2-3
spoonfuls to pan.
Rotate to cover base, then cook over
moderate heat for about 4 minutes until lightly browned underneath
and quite firmly set.
Carefully turn over and cook briefly
on other side.
Transfer to a warmed plate and keep
warm while cooking remaining batter.
Serve rolled up with mandarin
segments, if wished.
Makes about 10 pancakes.
Note: The mixtures is quite
delicate and the first few pancakes my be troublesome.
