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Vegetarian Pancakes

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Vegetarian Pancakes
Recipe type: Entree
Vegetarian Pancakes are a Cambodian food recipe of tofu and bean stuffed pancakes.
  • 1 cup rice flour
  • 2 tbsp cornstarch
  • 11⁄2 cups water
  • 1 cup coconut milk
  • 1 tsp sugar
  • 1⁄4 tsp salt
  • 1⁄4 tsp turmeric
  • 2 spring onions, finely minced
  • 1⁄2 cup mung beans
  • 2 cups water
  • 1 block firm tofu, mashed
  • 1 cup water chestnuts, chopped
  • 2 tbsp soy sauce
  • 1 tbsp vegetable oil
  • 2 cups bean sprouts
  • lettuce leaves
  1. In a blender, blend rice flour, cornstarch, water, coconut milk, sugar, salt, and turmeric until smooth. Add spring onions. Set aside.
  2. For filling, boil mung beans in water until tender, for about 25–30 minutes. Drain and set aside. Mix tofu with cooked mung beans, water chestnuts and sauce. In a skillet or wok, heat oil over medium heat. Saute tofu mixture for a couple of minutes; add bean sprouts. Stir-fry for about 3 minutes. Do not overcook bean sprouts. Set aside.
  3. Heat a nonstick frying pan over medium heat with a small amount of oil. Pour a circle of batter in frying pan, tilting pan from side to side to spread the batter.
  4. When bubbles appear on the pancake, add a portion of the filling in the center.
  5. Cover pan for a few seconds until the pancake is golden brown underneath.
  6. Fold over the pancake to make a half-moon shape. Remove and place on a plate. Keep warm in the oven while the rest is being cooked. Repeat for remainder of batter for about 8 to10 cakes, depending on size of the pan.
  7. Roll up in lettuce leaves and dip in sweet sauce to eat.

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