Bánh Khọt Chay

Bánh Khọt Chay are crispy vegan mini pancakes made from rice flour and coconut milk, filled with a variety of fresh vegetables and herbs, creating a delightful breakfast experience. These savory bites are typically served with a tangy dipping sauce, making them both flavorful and satisfying.

Ingredients

• Rice flour - 100 grams
• Coconut milk - 200 ml
• Water - 100 ml
• Turmeric powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Vegetable oil - for frying
• Bean sprouts - 100 grams
• Chopped green onions - 2 tablespoons
• Sliced bell peppers - 50 grams
• Fresh cilantro - a handful
• Lettuce leaves - for serving
• Soy sauce - for dipping
• Chili sauce - for dipping

Steps

1. In a mixing bowl, combine rice flour, coconut milk, water, turmeric powder, and salt. Whisk until smooth and let the batter rest for 15 minutes.
2. Heat a non-stick mini pancake pan or a cast-iron skillet over medium heat and lightly grease with vegetable oil.
3. Pour a small amount of the batter into each mold of the pan, filling them about halfway. Cook for 2-3 minutes or until the edges start to turn golden.
4. Add a few bean sprouts, chopped green onions, and sliced bell peppers on top of the batter in each mold.
5. Cover the pan with a lid and cook for another 3-4 minutes until the pancakes are cooked through and crispy.
6. Remove the bánh khọt from the pan and repeat the process with the remaining batter.
7. Serve the bánh khọt warm on a plate, garnished with fresh cilantro and lettuce leaves. Accompany with soy sauce and chili sauce for dipping.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 35 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based nutrients from vegetables.
• Contains healthy fats from coconut milk.

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