Are you still looking for something special? easy vegan party snack? Then we have the perfect recipe for you: crispy mini pancakes. They are a herbal variant of the classic Vietnamese bánh khọt. Small in size but big in flavor – let us show you how to make them!
in Vietnamese, bánh refers to sweet or savory cakes, rolls, and pastries that can be easily eaten by hand or with chopsticks. They can be prepared with a variety of ingredients and different cooking methods. Banh khọt is a bite-sized morsel that consists of Rice and coconut yellow pancakes fried in a special grill pan.
The basic ingredients of pancake batter are rice flour for bulk, coconut milk for richness and yellow turmeric for color. Banh Khot rice flour is usually a mixture of regular rice flour and glutinous rice flour. You can find it ready-mixed in special banh khot flour packs, or you can buy the two flours separately at your local Asian grocery store or online.
Glutinous rice flour is made from a type of short-grain sweet rice. It’s high in starch, which helps thicken the gluten-free pancake batter and hold it together. Banh khot batter is usually as runny as a classic breakfast pancake batter, but it’s not sweet. Instead it has one nutty and spicy Aroma of coconut, turmeric and spring onions.
The fun part of making these Vietnamese rice cakes is in the toppings! Banh khot is often topped with shrimp, squid, or ground pork, but you can pretty much choose anything you like. We chose a vegetable combination of peeled mung beans, garlic and cherry tomatoes. Simple yet delicious!
While traditional cooking of banh khot requires a special mini pancake grill pan, such as ebleskiver or Takoyaki Skillet, our recipe works perfectly even with a humble muffin tin or bun tin. This way you can too Bake the pancakes instead of frying them keeping the fats in check. OK, let’s start now!