Bánh Khoai

Bánh Khoai is a delightful Vietnamese breakfast dish made with sweet potatoes and served with a tangy dipping sauce. Its crispy exterior and soft interior make it a perfect morning treat packed with flavor and nutrients.

Ingredients

• Sweet potato - 200 grams, grated
• Tapioca flour - 50 grams
• Coconut flour - 30 grams
• Water - 100 ml
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Coconut oil - 2 tablespoons (for frying)
• Fresh herbs (cilantro, mint, or basil) - for garnish
• Lime wedges - for serving

Steps

1. In a mixing bowl, combine the grated sweet potato, tapioca flour, coconut flour, water, salt, and black pepper. Mix until you have a thick, cohesive batter.
2. Heat 1 tablespoon of coconut oil in a non-stick skillet over medium heat.
3. Spoon a portion of the sweet potato mixture into the skillet, flattening it slightly to form a pancake shape. Repeat with remaining mixture, cooking 2-3 at a time depending on skillet size.
4. Cook each bánh khoai for about 4-5 minutes on each side or until golden brown and crispy. Add more oil as needed.
5. Once cooked, transfer the bánh khoai to a plate lined with paper towels to absorb excess oil.
6. Garnish with fresh herbs and serve hot with lime wedges.

Nutrition

• Calories: 250
• Protein: 3 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and antioxidants from sweet potatoes.
• Gluten-free and suitable for those following a Paleo diet.

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