Hot Rice Pancakes
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
6
Description
Hot Rice Pancakes
Ingredients
- Salt - to taste
- Glutinous Rice Flour - 2 cups
- Corn Starch - 1½ tablespoons
- Coconut Milk - 0.3 cups
- Scallions - 1 bunch
- Beans - ¼ cup
- Vegetable Oil - 1 cup
- Peeled Cooked Shrimp - 40 pieces
- Pork Mince - 8.1 oz
- Onion - 1 head
- Sweet Red Onion - 1 piece
- Herbs - 1 bunch
Step by Step guide
Step 1
First, prepare the batter. In a large bowl, mix the rice flour, cornstarch, and salt. Make a well in the center, pour in the coconut milk and water, and gradually mix the batter from the edges until it becomes soft. Add the green onions and let the batter rest for 1 hour.
Step 2
While the batter is resting, prepare the filling for the pancakes. Rinse the beans well. Take a pot with a steamer and steam the beans for 10 minutes until they become tender. Transfer the beans to a plate and let them cool.
Step 3
Heat 2 teaspoons of oil in a non-stick skillet over high heat. Sauté the pork, onion, and shrimp until golden brown and fragrant, about 3 minutes. Season with salt and let cool.
Step 4
In another non-stick skillet, add oil and heat well. Take a measuring cup and pour in about ½ cup of batter to cover the bottom (depending on the size of your skillet). Cook for about 45 seconds.
Step 5
Sprinkle 2 teaspoons of beans on top, one-sixth of the pork and shrimp mixture, and the beans. Reduce the heat, cover with a lid, and cook until the bean sprouts wilt slightly, about 3 minutes.
Step 6
Lift the lid and pour oil around the edges of the skillet. Remove the lid. Cook until the pancake edges turn golden brown and start to lift away. Using a spatula, fold the pancake in half and transfer it to a plate. Repeat with the remaining pancakes, wiping the skillet in between.
Step 7
Serve with sauces and various herbs! Take a piece of pancake, wrap it in salad, and dip it in sauce! Enjoy your meal!
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