- 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.)