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Ingredients
- Serves 4-6 people
3 tbsp brown rice (pre-soaked for 3 hours)
2 eggs (egg yolks and whites separated)
2 tbsp water
130 g tapioca (finely shredded)
2 tbsp purple cabbage (finely shredded)
2 tbsp carrots (finely shredded)
1 red chili (sliced thinly)
2 garlic cloves (chopped)
2 tbsp cilantro (chopped)
20 g boneless anchovies (pre-soaked for 10 minutes, chopped)
salt (to season)
pepper (to season)
cooking oil
Recipe Courtesy of
Asian Food Network
Asian Food Network
Savory Tapioca and Vegetable Pancake with Brown Rice Flour
If you’ve been dreaming about Buchimgae or Korean pancake, this Savory Tapioca and Vegetable Pancake with Home Ground Brown Rice Flour will definitely whet your appetite–in a super health way! This fluffy vegetable pancake combines easy-to-find fresh produce with spices and anchovies to create a moreish combination of umami flavors on your palette. We do love sinking our teeth through the crispy layer to enjoy the warm, chewy interior. It’s great as a standalone meal or a family dish! Pair it with a soya sauce chili dip with garlic and honey for extra heat.
- Easy
- 150 min
- 20 min
- 10 min
- 3 steps
- 13 Ingredients
- Easy
- 3 steps
- 13 Ingredients
- 150 min
- 20 min
- 10 min
Instructions
-
Prepare rice
- Soak the brown rice in water for 3 hours then drain.
- Then, blend the soaked brown rice with the egg yolks and water.
-
Create the pancake mixture
- In a separate bowl, beat the egg whites with a hand mixer until peaks appear.
- In another bowl, mix the tapioca, cabbage, carrot, chili, garlic, cilantro and pre-soaked anchovies together. Then, stir in blended brown rice into the mixture.
- Then, carefully fold in the egg whites and season with salt and pepper.
-
Fry the pancakes
- Heat up some cooking oil in a frying pan, create small circular batches of the mixture until lightly browned and crispy.
Plate and Serve!
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Ingredients
- Serves 4-6 people
-
3 tbsp brown rice (pre-soaked for 3 hours)
-
2 eggs (egg yolks and whites separated)
-
2 tbsp water
-
130 g tapioca (finely shredded)
-
2 tbsp purple cabbage (finely shredded)
-
2 tbsp carrots (finely shredded)
-
1 red chili (sliced thinly)
-
2 garlic cloves (chopped)
-
2 tbsp cilantro (chopped)
-
20 g boneless anchovies (pre-soaked for 10 minutes, chopped)
-
salt (to season)
-
pepper (to season)
-
cooking oil
Nutrition
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