1Put the two rice flours into a bowl. stir using your fingertips as a whisk. Add warm water (warm enough for you to feel it–not tepd) until the fingers are slowed down by the paste. Clean up the side of the bowl and use just enough more water to clean off your hands. Add a dash of salt and leave to sit for 5 or more hours.
2Prepare syrup: Melt the palm sugar block in enough water to get the consistency of maple syrup (or up to the consistency of condensed milk …maybe a bit less thick).
3Pour the sugar syrup into the rice batter and stir. The batter should be about the same consistency as maple syrup.
4Heat the frying pan and oil on a medium-high heat. When it is hot, pour in a ladle of batter and swirl the pan to distribute it evenly. Sprinkle on the sesame seeds, coconut and peanuts. Cover nd cook 3 mins
5Check to see if the bottom is brown. If not cook until it is golden brown. This pancake can be flipped several times until both sides are nice and crispy and brown. It may take a while (like up to 5 more minutes). Cool for a couple of minutes on crumpled newspaper or kitchen paper (if you can stand the wait) and then gobble it up in seconds!
6Repeat the frying, adding more oil. I find that sesame oil works wonders on this pancake.
The trick to perfect scallops is to leave them alone once they hit the pan—they’ll stick to the skillet at first then release once they sear. If you prefer less heat, use just one Fresno chile and remove the seeds before adding to the pan.
The zucchini noodles don't require cooking—they'll add freshness and crunch to the finished dish. Make the sauce while the tofu cooks and have the other vegetables at the ready so you can toss and serve immediately.