World Flavors Cookbook

Bánh Khọt (Vũng Tàu Mini Pancakes)

Crispy mini coconut rice pancakes from Vũng Tàu — each cup filled with a shrimp, topped with mung bean and crispy coconut crust.

Cuisine: Vietnam

Ingredients

• 200g rice flour
• 2 tbsp tapioca flour
• 200ml coconut milk
• 200ml water
• 1 tsp turmeric
• 1/2 tsp salt
• 200g shrimp, one per cup
• 100g cooked mung beans
• Oil for the molds
• Lettuce, herbs, nuoc cham to serve

Instructions

1. Mix flours, coconut milk, water, turmeric, and salt into a thin batter.
2. Heat banh khot pan with oil in each cup over medium heat.
3. Fill each cup 3/4 with batter.
4. Place one shrimp and a little mung bean in each.
5. Cover and cook until edges are crispy and set, 4-5 minutes.
6. Serve wrapped in lettuce with herbs and nuoc cham.