- 1 ¼ cups filtered water
- ¼ cup unsweetened canned coconut milk or coconut cream
- ¼ cup vegan fish sauce
- 1 cup white rice flour (not sweet rice flour)
- ¼ cup organic cornstarch
- ½ tsp dried shiitake powder
- 1/8 tsp Maldon sea salt
- 2 tbsp melted coconut oil, as needed
In a medium bowl, whisk to combine the water, coconut milk, fish-free sauce, rice flour, cornstarch, shiitake powder and salt. Cover and let stand for at least 1 hour, or refrigerate overnight. Whisk again before use. Bring back to room temperature for 1 hour if chilled overnight.
To cook the pancakes, heat 1 teaspoon (5 ml) of oil in an 11-inch (28-cm) nonstick frying pan over medium heat. Add a scant ½ cup (110 ml) of pancake batter, quickly tilting the pan to cover most of the surface.
Cover with a lid to ensure even cooking and minimal cracking. Cook until the edges and bottom are golden brown, about 8 minutes. Adjust the heat as needed. Carefully flip the pancake to cook the other side for 2 minutes. Fill as desired. Repeat with a second pancake, heating 1 teaspoon (5 ml) of oil each time and making sure to stir the batter with each batch. You should get 6 pancakes in all, but this amount may vary slightly.
About this recipe
“The flavor of these crêpe-like, crispy, rice flour pancakes reminds me of the rice wrappers used in fried spring rolls. They are great with any savory filling you can think of, but you really should try them with a Vietnamese-inspired mushroom filling (page 53) or with an Indonesian-style twist (page 105). Note that for best results, it’s important to use a nonstick pan that’s in good shape. I find that using an oversized, angled spatula also helps lift the pancake out of the pan with no breakage.” – Celine Steen
With permission from Bold Flavored Vegan Cooking by Celine Steen, Page Street Publishing Co. 2017. Photo credit: Celine Steen