Instructions

1. In a mixing bowl, combine the glutinous rice flour, coconut milk, pandan extract, sugar, and salt. Mix well until a smooth batter is formed, ensuring there are no lumps.
2. Heat a non-stick pan over medium heat and lightly grease it with vegetable oil.
3. Pour a small amount of the batter onto the pan to form a thin pancake, about 3-4 inches in diameter. Cook for about 1-2 minutes until the edges start to crisp up and the surface appears set.
4. Carefully flip the pancake using a spatula and cook for another 1-2 minutes until cooked through and lightly golden.
5. Remove the pancake from the pan and repeat the process with the remaining batter, greasing the pan as necessary.
6. Once all the pancakes are cooked, let them cool for a few minutes on a wire rack.
7. Cut the pancakes into small rectangular pieces, approximately 2 inches by 1 inch.
8. Roll each piece in shredded coconut to coat all sides evenly, pressing gently to ensure the coconut adheres.
9. Serve the Bich Quy immediately, or store in an airtight container for later enjoyment.