Traditional Flavored Banh Xeo Flour 500g

Rice flour for crispy Vietnamese pancakes and coconut rice cakes: Thin, crispy, non-greasy pancakes with the aroma of green onions, the distinctive taste of Southern Vietnamese pancakes, can also be used for coconut rice cakes.

Yield: 17-20 pieces of banh xeo

Ingredients: Rice flour (50%), Starch (40%), Sugar (5%), Wheat flour (3%), Salt (1%), Turmeric powder (0.5%)

How to use: For the 500g Pancake Mix product, add 1 - 1.2 liters of water. To make the product tastier, add 01 tablespoon of cooking oil to the dissolved flour

Implementation Guide

- Dissolve the banh xeo and banh khot flour in water evenly

- Heat the pan, add 1 tablespoon of oil, pork, shrimp, onions to stir-fry briefly. Scoop 1 ladle of batter evenly onto the pan, add bean sprouts, meat in the middle and cover for about 1 minute for the batter to cook, then open the lid and pour more oil around the edges of the cake. When the edges of the cake puff up, turn golden and crispy, fold the cake in half with a spatula and transfer to a plate