Wednesday, December 17, 2014

» Home » ,

Vietnamese MINI-PANCAKE Recipe (Bánh Khọt / Bánh căn)

 Vietnamese MINI-PANCAKE

The mini pancakes are made with a unique pan that looks like a thick cupcake pan. The pan holds the banh khot as they fry in oil. Banh khot is a great street treat for a snack or light meal.

  • Blend the left-over cooked rice with coconut milk. Combine with the rest of the ingredients for the batter: flour, tumeric powder, salt, beer and water. Stir well to get a smooth batter and let it rest for 30 minutes.
  • Heat genenous amount of vegetable oil in a mini-pancake pan. Pour the batter into the pan. Add a shimp on top each mini-pancake. Cover the lid and fry for 3-5 minutes on medium heat. When they turn golden brown, remove and place on paper towel to remove the excess oil.
  • Add scallion oil on top each pancake. To serve, take a piece of mustard green leaf, roll the mini-pancake together with herbs and pickles. Dip in the sauce and enjoy.

No comments :

Post a Comment