• Prep Time 15 minutes
  • Cook Time 30 minutes
  • Serving For 2-3 people
  • Difficulty Normal

Recipe Description

This recipe is courtesy of Anchor Dairy

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 230g White Couverture Chocolate
  • 240g glutinous rice flour
  • 95g corn flour
  • 10g baking powder
  • 25g sugar
  • 1.5g salt
  • 200g Anchor UHT Full Cream Milk
  • 3 whole eggs
  • 95g Anchor Unsalted Butter, melted
  • 6g vanilla essence
  • Step A:
  • 150g brown rice, toasted
  • 400g Anchor Whipping Cream
  • Step B:
  • 300g Anchor Whipping Cream
  • 150g Anchor Cream Cheese, soften


    To Prepare Rice Flour Waffle:
  1. Wash brown rice and drained.
  2. Roast on pan for 15-20mins, until deep brown.
  3. Add toasted rice into anchor whipping cream mix well and keep in fridge overnight.
  4. Next day, strain infused cream, press rice with spatula to completely strain liquid out. Keep the strained rice to make rice pudding.
  5. Bring 300g anchor whipping cream, anchor cream cheese to lightly simmer, remove from heat and whisk until no lump.
  6. Pour hot cream into white couverture chocolate, mix well. Add cold infused cream, mix well and chill until mixture is cold, 3-4°C.
  7. Whip ganache on medium speed, until medium peak, transfer to piping bag. Keep chill.
  8. Sieve all dry ingredient together.
  9. Mix all wet ingredients together then add in dry ingredients, mix well until it forms a smooth batter.
  10. Heat a non stick pan on medium low heat, scoop batter and cook 2-3mins or golden brown, flip and cook another 2mins. Repeat.
  11. Serve pancake with whipped ganache, enjoy!

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