Bánh khọt

Bánh khọt is a delightful Vietnamese rice pancake, often filled with various toppings and served with fresh herbs and dipping sauce. This vegetarian version captures the essence of the original dish while offering a fresh and wholesome flavor profile.

Ingredients

• Rice flour - 100 grams
• Coconut milk - 200 milliliters
• Turmeric powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Water - 100 milliliters
• Vegetable oil - 2 tablespoons
• Mushrooms (shiitake or button) - 100 grams, sliced
• Bean sprouts - 50 grams
• Chopped green onions - 2 tablespoons
• Fresh herbs (mint and coriander) - a small handful each
• Dipping sauce (hoisin sauce, lime juice, and chili) - to taste

Steps

1. In a mixing bowl, combine rice flour, coconut milk, turmeric powder, salt, and water. Whisk until smooth and set aside for 15 minutes.
2. Heat a non-stick skillet or a bánh khọt pan over medium heat and lightly grease with vegetable oil.
3. Pour a small ladle of the batter into each mold of the pan, filling about 1/3 full. Cook for about 2 minutes until the edges start to set.
4. Add a few slices of mushrooms and a sprinkle of bean sprouts on top of the batter in each mold. Cover with a lid and cook for another 3-4 minutes until the pancakes are cooked through and slightly golden.
5. Remove the bánh khọt from the pan and repeat with the remaining batter and toppings.
6. Serve the pancakes hot, garnished with chopped green onions and accompanied by fresh herbs and your choice of dipping sauce.

Nutrition

• Calories: 280
• Protein: 5 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Water: 0.25 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Coconut milk provides healthy fats and may boost energy levels.

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