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

Savory Tapioca and Vegetable Pancake with Brown Rice Flour
Recipe Courtesy of
Asian Food Network

Savory Tapioca and Vegetable Pancake with Brown Rice Flour

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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

  1. 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.


  2. 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.


  3. Fry the pancakes

    • Heat up some cooking oil in a frying pan, create small circular batches of the mixture until lightly browned and crispy.


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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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