Ingredients

  • Serves 4 people
  • omelette:

    125 g rice flour

  • 30 g tapioca flour

  • 1/2 tsp salt

  • 200 ml boiling water + 250 ml boiled water

  • sauce:

    50 g dried shrimp

  • 50 ml coconut milk

  • 4 cm galangal (bruised)

  • 1 stick lemongrass (bruised)

  • 1 bay leaf

  • 2 orange leaves

  • salt (to taste)

  • granulated sugar (to taste)

  • broth powder (to taste)

  • ground spices:

    5 cloves shallots

  • 2 cloves garlic

  • 1 tsp pepper

  • 1 tsp coriander seeds (toasted)

  • roasted candlenut

  • 5 cm ginger

  • turmeric

  • boiled eggs

  • fried onions

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Recipe Courtesy of
Asian Food Network

Burgo (Rice Pancake in Coconut Curry)

Asia’s answer to the American breakfast pancake, the Burgo! This dish is an Indonesian specialty featuring rolled rice pancakes served with a tasty broth of shrimp, creamy coconut milk, and fragrant herbs. Look at our Chef’s tips that will help you through the more difficult tasks such as steaming the dough and rolling the pancake.
  • Medium
  • 40 min
  • 30 min
  • 10 min
  • 3 steps
  • 24 Ingredients
  • Medium
  • 3 steps
  • 24 Ingredients
  • 40 min
  • 30 min
  • 10 min

Instructions

  1. Make dadar

    • Mix rice flour, tapioca and salt.
    • Pour boiling water little by little, then stir evenly.
    • Add the usual boiled water, stirring again until the dough is smooth and non-grinded.
    • Brush the pan size 30x30 cm with cooking oil.
    • Steam the dough for 5 minutes.
    • Once cooked, roll the dough from the end (the side closest to us). Set aside.

    | When steaming the dough, just steam it lightly so it is easy to roll.

    Make dadar


  2. Make broth

    • Saute ground spices with rebon shrimp, bay leaves, orange leaves, lemongrass and galangal until cooked and fragrant.
    • Add coconut milk, sugar, broth and salt. 
    • Mix well and correct the taste.
    Make broth


  3. Assemble dish

    • Cut the omelette, arrange on a plate.
    • Flush with coconut milk sauce.
    • Serve with boiled eggs and a sprinkling of fried onions.


Garnish and Serve!

Serve with boiled eggs and a sprinkling of fried onions.

Garnish and Serve!

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Ingredients
  • Serves 4 people
  • omelette:

    125 g rice flour

  • 30 g tapioca flour

  • 1/2 tsp salt

  • 200 ml boiling water + 250 ml boiled water

  • sauce:

    50 g dried shrimp

  • 50 ml coconut milk

  • 4 cm galangal (bruised)

  • 1 stick lemongrass (bruised)

  • 1 bay leaf

  • 2 orange leaves

  • salt (to taste)

  • granulated sugar (to taste)

  • broth powder (to taste)

  • ground spices:

    5 cloves shallots

  • 2 cloves garlic

  • 1 tsp pepper

  • 1 tsp coriander seeds (toasted)

  • roasted candlenut

  • 5 cm ginger

  • turmeric

  • boiled eggs

  • fried onions

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