Are you looking for a fancy yet easy vegan party nibble? Then, we have the perfect recipe for you: crispy mini-pancakes. They're a plant-based spin on the classic Vietnamese bánh khọt. Small in size but big in flavour — let us show you how to make them!
In Vietnamese, bánh refers to sweet or savoury cakes, buns, and pastries that can easily be eaten by hand or chopsticks. They can be prepared with a variety of ingredients and different cooking methods. Bánh khọt is a bite-sized morsel that consists of rice and coconut yellow pancakes fried in a special griddle pan.
The basic ingredients of the pancakes batter include rice flour for bulk, coconut milk for richness, and yellow turmeric for colour. Banh khot rice flour is usually a mix of plain rice flour and glutinous rice flour. You can find it ready-mixed in special banh khot flour packets, or you can buy the two flours separately at your local Asian food store or online.
Glutinous rice flour is made from a type of short-grain, sweet rice. It's rich in starch, which helps thicken the gluten-free pancake batter and hold it together. Banh khot batter is usually as runny as a classic breakfast pancake batter, but it's not sweet. Instead, it has a nutty and spicy flavour from coconut, turmeric, and spring onions.
The fun part about preparing these Vietnamese rice cakes is in the toppings! Banh khot is often garnished with prawns, squids, or pork mince, but you can choose pretty much anything you like. We opted for a plant-based combo of hulled split mung beans, garlic, and cherry tomatoes. Simple yet tasty!
While cooking banh khot the traditional way requires a special mini-pancake griddle pan, like an ebleskiver or takoyaki pan, our recipe works perfectly even with a humble muffin tray or bun tray. This way, you can also bake the pancakes instead of frying them keeping the fats in check. Ok, let's get started now!