Vietnamese Style Coconut Savoury Pancake (Banh Khot)

Vietnamese Style Coconut Savoury Pancake (Banh Khot)

Ingredients
1 cup of rice flour | 5 tbsp of glutinous rice flour | 1/2 cup of coconut cream | 1 cup of water | 1/2 tsp of salt | 1/4 tsp of turmeric powder | 1 stalk of spring onion (chopped)

Ingredients for Topping
7 pcs of sliced Crab Stick | 100 g of shelled and deveined prawns (with tail) | 3 tbsp of grind dried shrimp | 1/2 cup of ground pork | 3 pcs of dried Chinese mushroom (soak in water and cut into small pieces) | 1/4 cup of green beans (boiled and peeled) | 1 tbsp of vegetable oil | Vegetable oil for rubbing Banh Khot pan | Direction of Sauce (see page 11) | Fresh vegetables; lettuce, ietnamese coriander, basil, peppermint, parsley | “WASABI-O” Wasabi Sauce 

Direction
1. Mix both types of flour in a bowl, add turmeric powder and salt. Slowly add coconut cream and water while stirring. Set aside for 30 minutes, add chopped spring onion. Stir well.
2. Fry ground pork and Chinese dried mushroom in a hot pan (medium heat). Add grind dried shrimp and stir until dried, then set aside.
3. Heat Banh Khot pan over medium heat. Rub vegetable oil all over the pan. Pour (no.1) in each hole until cooked, then add green beans, shelled and deveined prawns, ingredients (no.2), and Crab Stick. Close the lid until cooked. Serve with sauce, fresh vegetables and “WASABI-O” Wasabi Sauce.

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