Rice Flour 800g

Information

Recipe for rice Flour

Savory Rice Flour Pancakes (Bánh Xèo / Korean Bindaetteok-Inspired)

(Makes 4–6 pancakes)

Ingredients:

• 1 cup rice flour (white or brown)

• ¼ cup tapioca starch (or cornstarch, for crispiness)

• 1¼ cups water (or coconut milk for richness)

• ½ tsp turmeric (for color, optional)

• ½ tsp salt

• 1 cup bean sprouts

• ½ cup shredded carrots

• 2 green onions, chopped

• 100g shrimp or pork (thinly sliced, optional)

• 2 tbsp oil (for frying)

Dipping Sauce:

• 2 tbsp fish sauce (or soy sauce for vegan)

• 1 tbsp lime juice

• 1 tsp sugar

• 1 garlic clove, minced

• 1 red chili, sliced

Instructions:

1. Make the Batter

• In a bowl, mix rice flour, tapioca starch, turmeric, and salt.

• Gradually add water while whisking until smooth (consistency like thin cream). Let rest 10 mins.

2. Prepare Fillings

• Blanch bean sprouts in boiling water for 30 secs, then drain.

• Thinly slice carrots, green onions, and protein (if using).

3. Cook the Pancakes

• Heat 1 tsp oil in a non-stick pan over medium heat.

• Pour ¼ cup batter, swirl to coat the pan thinly.

• Quickly add fillings (shrimp, sprouts, carrots) on one half.

• Cook 2–3 mins until edges crisp, then fold over like an omelette.

• Flip and cook 1–2 mins more until golden. Repeat.

4. Make Dipping Sauce

• Mix fish sauce, lime juice, sugar, garlic, and chili.

5. Serve Hot!

• Enjoy with fresh herbs (mint, cilantro) and dipping sauce.

Why Rice Flour?

✅ Gluten-free & light texture
✅ Crispy yet tender when fried
✅ Neutral taste—works in sweet & savory dishes

Other Rice Flour Uses:

• Rice Noodles (mix with water, steam, and slice)

• Gluten-Free Bread (blend with xanthan gum)

• Desserts (mochi, cookies, or dairy-free pudding)