Name: Vietnamese coconut and turmeric pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2/3 cup (160ml) coconut milk; 2/3 cup (160ml) water; 2/3 cup (90g) rice flour; 1 teaspoon ground turmeric; 1/4 cup (60ml) vegetable oil; 300 gram tempeh, cut into 8 slices; 2 tablespoon hoisin sauce; 8 butter (boston) lettuce leaves; 2 lebanese cucumbers (260g), cut into matchsticks; 1 cup fresh vietnamese mint leaves; 1 cup fresh coriander leaves; 1 cup fresh thai basil leaves; 1 cup (80g) bean sprouts; Pickled carrot; 1/3 cup (80ml) rice wine vinegar; 2 teaspoon caster (superfine) sugar; 2 medium carrots (240g), cut into matchsticks; 1 fresh long red chilli, sliced thinly; Lemon garlic dipping sauce; 1/4 cup (60ml) lemon juice; 2 teaspoon caster (superfine) sugar; 2 teaspoon soy sauce; 1 small clove garlic, chopped finely

Vietnamese coconut and turmeric pancakes

Full of authentic Vietnamese ingredients, these fresh and tasty pancakes make a satisfying vegetarian meal.

Skip to Recipe

Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

2/3 cup (160ml) coconut milk

2/3 cup (160ml) water

2/3 cup (90g) rice flour

1 teaspoon ground turmeric

1/4 cup (60ml) vegetable oil

300 gram tempeh, cut into 8 slices

2 tablespoon hoisin sauce

8 butter (boston) lettuce leaves

2 lebanese cucumbers (260g), cut into matchsticks

1 cup fresh vietnamese mint leaves

1 cup fresh coriander leaves

1 cup fresh thai basil leaves

1 cup (80g) bean sprouts

Pickled carrot

1/3 cup (80ml) rice wine vinegar

2 teaspoon caster (superfine) sugar

2 medium carrots (240g), cut into matchsticks

1 fresh long red chilli, sliced thinly

Lemon garlic dipping sauce

1/4 cup (60ml) lemon juice

2 teaspoon caster (superfine) sugar

2 teaspoon soy sauce

1 small clove garlic, chopped finely

Method

1.Whisk coconut milk, the water, flour and turmeric in a medium bowl until smooth and combined. Stand for 1 hour.

2.Meanwhile, make pickled carrot: Whisk vinegar and sugar in a large bowl; add carrot and chilli, then toss to combine. Stand, stirring occasionally, for 15 minutes.

3.Make lemon garlic dipping sauce: Whisk ingredients in a small bowl; season to taste.

4.Heat 1 tablespoon oil in a large, non-stick frying pan over medium high heat; cook tempeh for 1 minute or until golden. Remove from pan.

5.Heat 2 teaspoons oil in a large non-stick frying pan over medium-high heat. Pour one-quarter of the batter into pan, tilt pan to cover base with batter; cook for 2 minutes or until pancake is just set. Carefully slide pancake onto plate; cover with foil to keep warm. Repeat with remaining batter to make 4 pancakes in total.

6.Spread pancakes with hoisin sauce; top with tempeh, lettuce, cucumber, pickled carrot, herbs and sprouts. Serve with dipping sauce.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Share this post

Ingredients

Method

Related stories

BONUS Elizabeth Arden gift