Bánh Khọt
Vietnamese Mini Coconut Turmeric Pancakes
Bánh Khọt are delightful, crispy mini pancakes made from a savory coconut and turmeric batter. Traditionally a specialty of Vung Tau, these golden morsels are typically topped with a single shrimp and a sprinkle of scallions, then served with fresh lettuce, herbs, and a dipping sauce for wrapping and enjoying.
🧂 Ingredients
- 200 g Rice flour(Ensure it's fine rice flour for the best texture.)
- 200 ml Coconut milk(Full-fat coconut milk is recommended for richness.)
- 100 ml Water(To achieve the right batter consistency.)
- 1 tsp Turmeric powder(For color and a subtle earthy flavor.)
- 0.5 tsp Salt(To season the batter.)
- 0.5 tsp Sugar(A pinch to balance flavors.)
- 24 pieces Small shrimp(Peeled, deveined, and halved lengthwise.)
- 4 stalks Scallions(Finely chopped, green parts only.)
- 4-6 tbsp Cooking oil(For greasing the pan. A neutral oil like vegetable or canola is suitable.)
- for serving Lettuce leaves(Butter lettuce or romaine work well.)
- for serving Fresh herbs(Such as mint, Thai basil, or perilla leaves.)
- for serving Nuoc Cham (Dipping Sauce)(Store-bought or homemade fish sauce-based dipping sauce.)
👨🍳 Instructions
- 1
Prepare the batter: In a medium bowl, whisk together the rice flour, coconut milk, water, turmeric powder, salt, and sugar until smooth and well combined. The batter should have a consistency similar to thin pancake batter. Let it rest for at least 15 minutes to allow the flour to hydrate.
⏱️ 10 minutes (plus 15 minutes resting time) - 2
Prepare the toppings: Ensure your shrimp are peeled, deveined, and cut in half lengthwise. Finely chop the green parts of the scallions. Have your serving platter with lettuce and herbs ready.
⏱️ 5 minutes - 3
Heat the banh khot pan: Place a specialized banh khot mold pan (or a well-seasoned mini muffin tin or cast-iron skillet with small indentations) over medium-high heat. Once the pan is hot, add about 1 teaspoon of cooking oil to each mold, ensuring it coats the bottom and sides.
⏱️ 5 minutes - 4
Cook the banh khot: Give the batter a quick stir. Ladle about 2-3 tablespoons of batter into each hot, oiled mold, filling it about two-thirds full. Immediately place one piece of shrimp onto the surface of the batter in each mold. Sprinkle a pinch of chopped scallions over the shrimp and batter.
⏱️ 10-15 minutes (in batches) - 5
Continue cooking until the edges are golden brown and crispy, and the center is cooked through. This usually takes about 4-6 minutes per batch. You can gently lift an edge with a skewer to check for crispiness. Add more oil to the molds between batches if needed.
⏱️ 5-7 minutes per batch - 6
Serve immediately: Carefully remove the banh khot from the pan using a skewer or small spatula. Arrange them on a platter with fresh lettuce leaves and herbs. Serve with nuoc cham for dipping. To eat, wrap a banh khot in a lettuce leaf with some herbs and dip into the sauce.
💡 Pro Tips
- ✓A specialized banh khot pan with small, round molds is highly recommended for authentic results. If unavailable, a mini muffin tin or a cast-iron skillet with small indentations can be used, though achieving the perfect shape might be challenging.
- ✓The key to delicious banh khot is their crispy texture. Ensure the pan is sufficiently hot before adding the batter and don't overcrowd the molds.
- ✓The batter should be relatively thin. If it seems too thick, add a tablespoon or two of water until it reaches the desired consistency.
- ✓Serve immediately after cooking for the best crispy texture. They tend to lose their crispness as they cool.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a small piece of cooked squid or a quail egg on top of the batter before cooking for added flavor and texture.
- Some recipes include a small amount of mung bean paste in the batter for a slightly different texture.