Banh Khot- Num Krouk- Savory Mini Pancake- Very Delicious/Simple Recipe! скачать в хорошем качестве

Banh Khot- Num Krouk- Savory Mini Pancake- Very Delicious/Simple Recipe!

Banh Khot- Num Krouk- Savory Mini Pancake- Very Delicious/Simple Recipe! Electric/Nonstick Takoyaki Pan Maker - https://amzn.to/40HGImK https://amzn.to/40JjTiD Ingredients:  1 bag (340g) of premixed flour Banh Khot 3 1/2 cup of water 1 cup of coconut milk 1 tsp of turmeric 1 tbsp. of oil Coconut Filling: 2 cup of coconut milk 3 tbsp. of sugar 1 tsp of salt 3 tbsp. rice or cornstarch flour ¼ cup of water Scallions Topping: 1 cup of cut scallions ¼ cup of oil ¼ teaspoon of salt 1 tsp of sugar Shrimp Mid layer topping:  1.5 lbs of medium diced shrimp or whole small shrimp PANCAKE BATTER: 1. In a large mixing bowl, pour 340g of premixed Banh Khot flour and 1 teaspoon of turmeric. 2. Slowly add 3 cups of water while whisking the mixture until smooth. 3. Add 1 cup of coconut milk and 1 tablespoon of oil continue to whisk until fully incorporated. 4. Let the batter rest for 10 minutes. COCONUT FILLING: 1. In a medium saucepan, heat 2 cups of coconut milk over medium heat. 2. Add 3 tbsp of sugar and 1 tsp of salt to the coconut milk and stir until fully dissolved. 3. In a small bowl, mix 3 tbsp of rice or cornstarch flour with 1/4 cup of water to form a smooth mixture. 4. Slowly pour the mixture into the saucepan with the coconut milk and stir until the mixture thickens. 5. Remove from heat and set aside. SCALLIONS TOPPING: 1. In a separate pan, heat ¼ cup of oil over medium heat. 2. Add 1 cup of cut scallions and sauté until softened. 3. Add 1/4 tsp of salt and 1 tsp of sugar to the scallions and stir until fully incorporated. 4. Remove from heat and set aside. SHRIMP MID LAYER TOPPING: 1. 1.5 lbs medium shrimp cleaned, peeled and deveined then diced shrimp or leave whole if small shrimp   COOKING THE PANCAKES:   We'll be using an (Japanese) Electric Takoyaki -taco Pan with 24 molds to make our Banh Khot, which is fast and easy compared to the traditional cast iron griddle. 1. Turn on the electric Takoyaki pan and let it preheat for a few minutes. 2. Fill each mold with the batter ¾ of the way, being careful not to overfill. 3. Spoon a small amount of the coconut filling onto the center of each pancake. 4. Add the cooked shrimp on top of the coconut filling. 5. Spoon a small amount of the scallion mixture on top of the shrimp. 6. Close the lid of the Takoyaki pan and let the pancakes cook until the shrimp and bottom is crispy and golden brown. 7. Use a small spatula to remove the pancakes from the molds and repeat steps 2-7 until all the batter is used.