Snack · 40 min · vietnamese

Banh Khot

Rice flour does the heavy lifting here, with coconut milk rounding it out. A Vietnamese snack that takes 40 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Rice flour
• 1 cup Coconut milk
• 1 cup Water
• 1 tsp Ground turmeric
• 16 small Shrimp
• 1/2 cup Cooked mung beans
• 4 Scallions
• 1/4 cup Neutral oil
• 1 head Butter lettuce
• 1/2 Cucumber
• 1/2 bunch Fresh mint
• 1/3 cup Fish sauce
• 2 tbsp Lime juice
• 2 tbsp Sugar

Steps

1. Whisk the rice flour, coconut milk, water, turmeric, and salt into a smooth batter and rest 20 minutes. It should pour like thin cream.
2. Heat a banh khot pan or mini muffin tin over medium-high heat and brush every cup generously with oil. The pan must be properly hot before the batter goes in, or the cakes will stick and sulk.
3. Fill each cup three-quarters full, top with a shrimp, a spoonful of mung beans, and scallions, then cover with a lid.
4. Cook 4 to 5 minutes until the tops are set and the bottoms are deep golden and crisp. Listen for the sizzle to quiet down, that is your doneness cue.
5. Lift the cakes out with a small spoon and drain briefly. They should shatter at the edges.
6. Wrap each cake in lettuce with cucumber and mint, and dip in the fish sauce, lime, and sugar dressing. Eat immediately; crisp waits for no one.

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