vietnamese banh khot

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.

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Vegan Bánh Khọt

Top 1 vietnamese banh khot recipes from across the web

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

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Vegan Bánh Khọt

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