Crispy Rice Pancakes
4 servings
30 minutes
Crispy rice pancakes are a refined dish of Pan-Asian cuisine that impresses with its lightness and crunchy texture. Inspired by traditional Vietnamese 'bánh xèo' pancakes, they offer a harmony of flavors: delicate jasmine rice and mung beans create a silky base, while coconut milk adds a light sweetness. The brightness of turmeric gives the pancakes a golden hue, and shiitake mushrooms and tofu enhance the flavor richness. Served with sprouted beans and fresh herbs, it creates a balance between the crispy crust and freshness. This recipe is perfect for those who appreciate gastronomic diversity and love experimenting in the kitchen.
1
Rinse the soaked rice and drain it in a colander, then blend with 1 cup of water until smooth. Transfer to a large bowl and set aside.
- Jasmine rice: 0.5 glass
2
Rinse and drain the soaked mung beans, puree with 1/2 cup of water until smooth. Mix the mung bean puree with rice, add coconut milk, green onion, and turmeric.
- Mung beans: 100 g
- Coconut milk: 0.3 glass
- Spring onion: 1 bunch
- Turmeric: 0.3 teaspoon
3
Heat 1 tsp of oil in a pan over medium heat. Add 1/4 cup of mushrooms and 2 slices of tofu, sautéing while stirring continuously for 30 seconds. Pour enough batter to cover the fried ingredients, tilting the pan to spread the batter.
- Vegetable oil: 8 teaspoons
- Shiitake mushrooms: 200 g
- Firm tofu: 240 g
4
Reduce the heat and fry the pancake for 3-5 minutes until a crispy crust forms on the bottom. Sprinkle the pancake with 1/4 cup of sprouted beans and fold in half.
- Beans (broad beans): 440 g
5
Fry the pancake for 1-2 minutes on each side. Repeat the same with the remaining ingredients. You should get 8 pancakes. Serve with fresh herbs.
- Fresh herbs: 140 g