Vietnamese savoury coconut pancakes (Banh Khot)

Created by Mrs Thom Bui

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Cuisine: Vietnamese

Ingredients

Banh 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 spring onions, finely chopped

200 g green banana prawns, shelled and de-veined
200 g mung beans, soaked until soft, drained and steamed
Vegetable oil

Dipping sauce (nuoc cham)
2 tbspn fish sauce
the juice of one lime
one clove garlic, very finely diced
1 grated carrot
one red chilli, finely chopped
sugar and pepper to taste

To finish:
lettuce leaves and Vietnamese mint or basil

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Preparation

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, grease with vegetable oil. Fill each indentation to about 2/3 with paste. Cover and cook for about 3- 5 minutes. Remove the cover, add one prawn and a tablespoon of 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.

Serve wrapped in a lettuce leaf with mint and pickles, and with a dipping sauce.

Note :

You will need a special banh khot mould, available in Asian grocery stores. The hollows are mini-cupcake size.

Vietnamese Restaurants

Displaying 10 of 128 Vietnamese Restaurants.

	Restaurant	Suburb
1.	Le Bich	Balmain
2.	Kinh Do	Macquarie
3.	Pho Phu Quoc	Dickson
4.	Tu Do	O'Connor
5.	Phi Yen	Northbridge
6.	Viet Hoa	Perth
7.	New Saigon Vietnamese	Adelaide
8.	Vietnam Restaurant	Pennington
9.	Green Papaya	East Brisbane
10.	Binh Minh	Richmond

View all Vietnamese restaurants | Start a new search

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