VideoNEW
Podcasts
Blogs
Watch Video
Cuisine Category
Special Consideration
Food Category
Key Ingredient
Vietnamese savoury coconut pancakes recipe (Banh Khot)
- 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
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.
If you enjoyed this Vietnamese savoury coconut pancakes recipe (Banh Khot) then browse more Vietnamese recipes, bread recipes, quick recipes and our most popular hainanese chicken rice recipe.
Vietnamese Restaurants
Displaying 10 of 272 Vietnamese Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Le Bich | Balmain | |
| 2. | Thy Thy 1 | Richmond | |
| 3. | Kinh Do | Macquarie | |
| 4. | Pho Phu Quoc | Dickson | |
| 5. | Tu Do | O'Connor | |
| 6. | Phi Yen | Northbridge | |
| 7. | Viet Hoa | Perth | |
| 8. | Vietnam Restaurant | Pennington | |
| 9. | Green Papaya | East Brisbane | |
| 10. | Binh Minh | Richmond |
Comments (1)
Comment on this recipe
PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.
Featured Food & Recipes
- Turkish ice-cream (dondurma)
- Turkish sausage and baked eggs (sucuklu yumurta)
- Green olive salad (yesil zeytin salatasi)
- Stuffed eggplant (patlican dolmasi)
- Lamb dumplings with yoghurt and sumac (manti)
- Fried mussels with tarator (midye tava)
- Cherry Bread Pudding (visneli ekmek tatlisi)
- Tapioca pudding with cassava and banana (che chuoi chung)
- Black Angus beef with lucky sauce (bo luc lac)
- Vietnamese dressing (nuoc cham)
Hot Tips
Sticking to the steamer
To avoid food sticking to the bamboo steamer either place a cabbage leaf (or similar) in the bamboo steamer (placing the dumplings on top). Alternatively cut a round of baking paper and cut holes into it (as you would make a paper snowflake).
Glossary
Black Beans
Black beans (Feijoa) and white rice form the basis of the staple 'plate' in Brazil and depending on where you're from, it is likely to be either black or brown beans. Black beans are one of the key ingredients in the national dish, 'feijoada'.
