tisdag 10 september 2013

Bánh Khọt Rất Ngon

Bánh Khọt Rất Ngon

Vietnamese small pancakes

Banh Khot batter ingredients
500 grams of rice flour
100 grams of glutinous rice flour
1 can of coconut milk
1  1/2 cups of water
2 egg
2 tbs oil
2 teaspoons of ground turmeric

1/2 cup of yellow mung beans
10 shrimp, peeled and deveined
1 clove of minced fresh chopped garlic
3 spring onions, chopped (discard the white part)
Shredded carrots
Shredded chinese black mushroom
Chopped porkmeat

For wrapping I used fresh salad leaves and here you can use what you like and have. What is used in Vietnam is springs of coriander, chopped, for garnish fresh Vietnamese mint, chopped, for garnish mustard leaves, for wrapping 
romaine lettuce leaves, for wrapping
fresh perilla and basil herb, for wrapping

Preparation batter:
In a bowl mix the flours  and add the coconut milk until it is a smooth paste. Add smaller amounts of the water at a time until fully mixed, then the turmeric and salt. Beat the eggs together and add to the batter.

Preparation toppings:
Wash and chop shrimp into smaller pieces and sauté quickly in a small amount of vegetable oil with the chopped garlic and the rest of the spring onion and a dash of salt. Set aside.
Fry up the chopped up porkmeat in a little oil and add a pinch of salt and 1 tbs fishsauce. Set aside.

Sauté the rest of the toppings in a little vegetable oil. Set aside.

Pour a small amount of vegetable oil into each indentation of the banh khot pan and heat until beginning to sizzle. Since I did use my cupcake pan I greased the pan with oil with a brush before pouring the batter.

Add batter into each indentation until approximately 2/3 full, cover and cook for about 3- 5 minutes.

Remove the cover and add the toppings to each piece, then re-cover (or for me with using the cupcake pans I put them back inside the oven after adding the toppings.

Cooking complete when the sides of the pancakes are crispy and batter has fully set. (Usually an additional 3-5 minutes, depending on heat of the stove.)

Top each of the pancakes with some chopped coriander and mint if you have this.

Serve with wrapping a pancake in green leaves to make your own spring roll with each pancake and dip in the fish sauce.

Dipping sauce:
1/2 cup water
2-3 tablespoons of sugar (depending on how sweet you’d like your sauce)
1/2 lime, juiced.
3 tablespoons of fish sauce
Optional: 1 clove of garlic (finely chopped) and 2 red chilies (chopped) carrot (shredded)

Mix water, sugar and lime until sugar dissolves. Slowly add desired amount of fish sauce (more is better!) . If you’d like a bigger punch to the sauce, add in garlic cloves and chilies, though these can be served on the table and added to each person’s dipping dish depending on their preference.


Banh Khot pan (I don´t have this and they require a gas stove which I also don´t have, so I used my cupcake pans and put in the oven at 250 Celcius degrees for a few minutes until the pancakes fried. And this worked great as well. Still I didn´t get the crisp outside I would have with a real frying pan.  A Japanese Takoyaki pan could also be used or an Danish Aebleskiver pan.  

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