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Bahn Khot


  • 500 g rice flour
  • 100 g glutinous rice flour
  • 1 can coconut cream
  • 2 tsp ground turmeric
  • 1 tsp salt
  • 1 tsp chicken stock powder,
  • 10 g green onion (shallot), finely chopped
  • 200 g green banana prawns, shelled and deveined
  • 200 g mung beans, soaked until soft, drained and steamed
  • vegetable oil
  • lettuce leaves, Vietnamese mint or basil, pickles, to serve

Dipping sauce (nuoc cham)

  • 2 tbsp fish sauce
  • juice of 1 lime
  • 1 garlic clove, very finely diced
  • 1 carrot, grated
  • 1 red chilli, finely chopped
  • sugar and pepper, to taste


Mix together the two rice flours. Add the coconut cream to form a smooth runny paste (using a little boiling water if needed). Add the turmeric, salt and spring onion and mix through.

Heat the banh khot mould over a flame, and grease with vegetable oil. Fill each indentation to about two-thirds full with paste. Cover and cook for about 3-5 minutes. Remove the cover, add one prawn and 1 tbsp mung beans to each pancake. Cover again and allow to cook for a few more minutes until the centre sets and the edges become crisp and golden.

Combine all the dipping sauce ingredients together.
Wrap pancakes in a lettuce leaf and serve with mint, pickles and dipping sauce.

(Recipe from the SBS website.)