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Thai Rice Pancake Recipe

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Thai pancake,thai dessert stock photo. Image of crispy 45892822
Thai pancake,thai dessert stock photo. Image of crispy 45892822 from www.dreamstime.com

Description

Thai Rice Pancakes, also known as Khao Kriap Pak Maw, are a popular street food in Thailand. They are made with rice flour and filled with a savory mixture of minced pork, garlic, and black pepper. These pancakes are then steamed until they are soft and tender, and served with a sweet and sour dipping sauce. This dish is a perfect combination of sweet, sour, and savory flavors that will tantalize your taste buds.

Prep Time

The prep time for this recipe is around 30 minutes.

Cook Time

The cook time for this recipe is around 15 minutes.

Ingredients

  • 1 cup rice flour
  • 1/2 cup tapioca flour
  • 1/2 cup water
  • 1/2 tsp salt
  • 1/2 lb ground pork
  • 2 cloves garlic, minced
  • 1 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp white vinegar
  • 2 tbsp water
  • 1 tbsp chopped scallions (optional)

Equipment

  • Steaming basket or rice cooker with steaming function
  • Mixing bowl
  • Frying pan
  • Spatula

Method

  1. In a mixing bowl, combine rice flour, tapioca flour, water, and salt. Mix until smooth.
  2. In a frying pan, heat vegetable oil over medium heat. Add minced garlic and ground pork. Cook until the pork is browned and fully cooked.
  3. Add soy sauce, sugar, vinegar, and water to the pan with the pork. Stir until the sugar is dissolved. Remove from heat.
  4. Take a spoonful of the rice flour mixture and spread it thinly on a greased plate.
  5. Add a spoonful of the pork mixture on top of the rice flour mixture.
  6. Use another spoonful of the rice flour mixture to cover the pork mixture.
  7. Repeat until all the mixture is used up.
  8. Steam the pancakes for about 10-15 minutes, or until cooked through.
  9. Serve hot with the sweet and sour dipping sauce.
  10. Garnish with chopped scallions if desired.

Notes

  • Make sure to spread the rice flour mixture thinly to ensure that the pancakes cook evenly.
  • You can use a rice cooker with a steaming function instead of a steaming basket.
  • The dipping sauce can be made in advance and stored in the refrigerator.

Nutrition Info

  • Serving size: 1 pancake
  • Calories: 110
  • Total fat: 4g
  • Saturated fat: 1g
  • Cholesterol: 15mg
  • Sodium: 190mg
  • Total Carbohydrate: 14g
  • Dietary fiber: 0g
  • Sugars: 2g
  • Protein: 5g

Recipe Tips

  • You can substitute ground chicken or beef for the pork.
  • If you don't have tapioca flour, you can use cornstarch instead.
  • You can add chopped shrimp, mushrooms or water chestnuts to the filling for extra flavor and texture.
  • Make sure to use a non-stick pan to prevent the pancakes from sticking.
  • If the rice flour mixture is too thick, add a little more water to thin it out.

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