banh khot

Bánh Khọt is Vietnam&#039;s answer to mini savory pancakes. They&#039;re super light with a crispy golden batter that you can hear as you bite!

Bánh Khọt (Vietnamese Mini Savory Pancakes)

Bánh Khọt flour ((we get it from the Vietnamese supermarket))

US cup day old rice

US cup coconut milk

375 mL / 1.6 US cup soda water/beer

L / 4.22 US cup water

tbsp cooking oil

salt ((or

500 g / 1.1 lb prawns ((deveined and peeled))

tbsp fish sauce ((or

chicken bouillon powder

tsp pepper

garlic ((finely chopped))

spring onion heads ((lightly smashed))

coconut milk

tsp tapioca starch

Marinate the prawns with the garlic, spring onion heads, chicken bouillon powder, salt, fish sauce and pepper for a minimum of 20 minutes.

Blend the rice and coconut milk in a blender until it has become a puree.

Mix the Bánh Khọt flour mix with the water, coconut milk and rice blend, soda water or beer, cooking oil and salt until well combined.

Use a sieve to strain the mixture into a bowl and remove any lumps.

Set up your Bánh Khọt pan on high heat. When hot, pour 3 tbsp oil in each hole. It&#039;s a lot of oil, but that will help it get extra crispy. Note: If you prefer the softer version, use a brush or paper towel to coat the holes with just enough oil to prevent any sticking.

Pour about 4 tbsp batter in each hole or until 3/4 full, then add a prawn in the center.

Put a lid over the top and let it fry for 5 minutes or until the prawn is cooked.

Take the mini savory pancakes out when they have become crispy on the edges and place on a plate lined with paper towels.If you&#039;re making the soft version, take them out when the center has just cooked so it stays lightly gooey in the middle.

In a small saucepan, heat up the coconut milk and stir in the salt and tapioca starch until it has slightly thickened.

Pour it in each of the pancakes and serve fresh with Vietnamese herbs, lettuce, spring onion oil, pickled carrots and daikon and a dipping sauce!

How To Make Bánh Khọt (Vietnamese Mini Pancakes)

oz (1 bag) Bánh Khọt Flour

c coconut milk

water

tsp tumeric powder (usually included in the mix)

green onions (chopped)

oil (I used sunflower)

shrimp

salt

tsp black pepper

Lettuce

Mix flour, coconut milk, water and half the chopped green onions.

Place Bánh Khọt pan on med/high heat and dab each circle with oil. Pour 1-2 tbsp of mix in each circle. Cover and cook for 6-7 mins on low heat.

Season shrimp with salt and black pepper. Place one shrimp in each circle. Cover and cook for 2 mins. Serve with Nước chấm and lettuce.

https://www.youtube.com/shorts/YnrvmLxibsk

Our bánh khọt recipe is a vegan spin on the classic Vietnamese crispy mini-pancakes. With our oven-easy baked version, you won't even need a griddle pan!

Vegan Bánh Khọt

Peeled Split Mung Beans (Mung Dal)

Rice Flour

g of Glutinous Rice Flour

Salt

Turmeric

150 mL of Canned Coconut Milk

Water

Spring Onion Stalks

Garlic Cloves

Spring Onions Stalks

Cherry Tomatoes

Vegetable Oil (for greasing)

Soak hulled mung beans in a bowl of water for 2 hours or overnight.

Mix all the pancake ingredients in a bowl into a smooth and runny yellow batter.

In a skillet, cook mung beans with oil, minced garlic, and a splash of water for 10 minutes. Then, stir in sliced spring onions.

Grease a griddle pan or bun tray with oil and pour in two tablespoons of pancake batter. Then, top with half cherry tomato and a sprinkle of beans.

If using the griddle pan, cook the pancakes covered over high heat for 10 minutes. If using the muffin tray, bake at 180°C (355°F) for 20 minutes.

Banh Khot is the bite-size and simpler version of Banh Xeo. Both are wrapped in leafy greens and dipped in a sweet chili sauce. Crispy on the outside and fluffy on the inside, this is a delicious appetizer that's not only fun to make but also fun to say.

Vietnamese Savory Mini Pancakes (Bánh Khọt)

rice flour

corn starch

turmeric powder

sea salt

⅛ teaspoon (pinch) ground black pepper

green onions (thinly sliced)

Assorted greens (lettuce, perilla, sorrell, mint, etc)

Vegetable or shallot oil shallots

Vietnamese sweet chili dipping sauce

Here is a recipe on how to make banh khot completely from scratch. No store-bought premix here. Banh Khot is very similar to Banh Xeo (Vietnamese sizzling crepes). Both are wrapped in leafy greens and dipped in a sweet chili sauce. However, Banh Khot is much smaller and thicker than Banh Xeo. If I have to choose between the two, it's Banh Khot. Who doesn't love food in bite-sized form? Plus, it's so much fun to say.

Banh Khot (Vietnamese Savory Mini Pancakes) from Scratch: Garden | Dipping Sauce Recipe | ASMR

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Top 4 banh khot recipes from across the web

The most viewed banh khot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bánh Khọt (Vietnamese Mini Savory P...

How To Make Bánh Khọt (Vietnamese M...

Vegan Bánh Khọt

Vietnamese Savory Mini Pancakes (Bá...

The most viewed banh khot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine