Delicious Khanom Buang Yuan: A Vietnamese Pancake Recipe
If you’re looking for a yummy treat that is both fun to make and delicious to eat, then you need to try Khanom Buang Yuan! This special Vietnamese pancake is not just a snack; it holds a place of importance in Vietnamese cuisine. It’s often found at street vendors and local markets across Vietnam, bringing a taste of tradition and culture to everyone who tries it.
Khanom Buang Yuan is loved for its crispy exterior and soft filling, making it a delightful contrast in every bite. Exploring this dish will not only satisfy your taste buds, but it will also introduce you to the rich history and flavors of Vietnam. So, let’s dive into making these delicious pancakes!
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice flour | 1 cup |
| Water | 1 cup |
| Coconut milk | 1/2 cup |
| Salt | 1/4 teaspoon |
| Sugar | 2 tablespoons |
| Eggs | 2 |
| Green onions (chopped) | 1/4 cup |
| Cooking oil | for frying |
| Optional filling (shrimp, pork, or mung beans) | 1/2 cup |
You can substitute rice flour with all-purpose flour for a different texture, but it’s best to stick with the original for the most authentic flavor.
Step-by-Step Instructions
- Mix the Batter: In a large bowl, combine the rice flour, water, coconut milk, salt, sugar, and eggs. Whisk until smooth.
- Add Green Onions: Gently fold in the chopped green onions into the batter. This will give a nice flavor to the pancakes.
- Preheat the Pan: Heat a non-stick frying pan over medium heat and add a little cooking oil to coat the bottom.
- Cook the Pancakes: Pour about 1/4 cup of the batter onto the pan. Quickly swirl the pan to spread the batter into a thin circle. If you are using any filling, sprinkle it on top now.
- Fry Until Crispy: Cook for 2-3 minutes or until the edges are crispy and the center is set. Flip it carefully and cook for another minute.
- Serve: Remove from the pan and place on a plate. Repeat with the remaining batter. Serve warm with dipping sauce if you like!
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
|---|---|---|
| Calories | 180 | 9% |
| Protein | 4g | 8% |
| Carbohydrates | 30g | 10% |
| Fats | 6g | 9% |
| Sodium | 200mg | 9% |
Tips and Tricks
- For extra crunch, let the batter rest for 10-15 minutes before cooking.
- You can customize the filling; try adding cheese or veggies for a vegetarian option!
- Make sure the pan is hot enough before adding the batter to get a crispy edge.
- Keep the pancakes warm in a low oven while cooking the rest.
FAQs
Can I make Khanom Buang Yuan ahead of time?
Yes! You can prepare the pancakes and store them in the refrigerator. Just reheat before serving.
What is the best way to store leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze these pancakes?
Yes, Khanom Buang Yuan can be frozen. Place them in a zip-top bag and freeze for up to a month.
What can I serve with these pancakes?
They taste great with a sweet soy sauce or chili sauce for dipping!
Is this recipe suitable for gluten-free diets?
Using rice flour makes this recipe naturally gluten-free, which is perfect for those with gluten intolerance.
What type of oil should I use for frying?
Use a neutral oil like vegetable or canola oil for the best results.
Can I add more vegetables to the filling?
Absolutely! Feel free to add your favorite veggies, like bell peppers or bean sprouts.
How do I know when the pancakes are cooked?
The edges should be golden and crispy, and the middle should not be runny.
Can I use coconut cream instead of coconut milk?
Yes, using coconut cream will give a richer taste, but you might need to add a little more water to the batter.
Now that you have everything you need to make Khanom Buang Yuan, gather your ingredients and get ready to cook! Enjoy this tasty Vietnamese pancake with your family and friends!
