VIETNAMESE STUFFED PANCAKE
View large image
View large image
View large image
VIETNAMESE STUFFED PANCAKE

VIETNAMESE STUFFED PANCAKE

The main ingredients are rice flour and tapioca starch.

Traditional stuffed pancakes are heated, boiled in an iron or aluminum pot, to let out steam through a cloth that stretches across the surface of the pot.

Today stuffed pancakes can be made at home using a nonstick pan.

When the skillet is heated, pour one ½ cup of batter into the hot skillet, quickly swirling to coat the bottom. Cover the skillet for about 20 seconds and cook until batter looks set. The pancakes are then rolled with fillings such as minced pork and mushrooms.

Delicious rolls must have a thin and clammy layer covering the roots of cassava, shrimp, and meat. Vietnamese stuffed pancakes are served with thick pieces of Vietnamese pork ham, a piece of fried crispy shrimp cake, fried onion, herbs and also sweet and sour fish sauce according to the following recipe: 2 scoops of fish sauce: 3 scoops of sugar: 4 scoops of water and a little amount of lemon juice depending on taste preference.

  • Product code
    BOT-006
  • Weight
  • Type
  • Expiry date
    12 Months
  • Packing specs
    1 Carton = 4 block x 6 Packs x 400g
  • Price
    16,000 VNĐ
Quantity:
VIETNAMESE STUFFED PANCAKE 400G
 
INGREDIENTS:
  • Rice flour, tapioca starch.
ISO 22000 - ISO 9001 - HACCP
NUTRITION FACTS
Serving size 100g
Calories 353.62 Kcal
% Daily value
Fat 0.92g - 1.42%
Total Carbohydrate 84.71g - 28.24%
Protein 1.62g - 3.24%
% Daily value are based on a 2000 Calorie diet

Store in cool dry place

NOTE: Check the packge before buying

HOW TO USE

Step 1:

  • MIX FLOUR: 400g Vietnamese Steamed rice cake mix + 1 liter boiled water + cooking oil

Step 2: 

  • STUFFING CAKE: White onion, lean meat, fried with chopped mushroom.

Step 3:

  • SPREAD CAKE: put mixed flour to nonstick, frying pan, coating slightly, cover the lid for 15 seconds, take out the cake by turning up-side-down the pan to dab with oil.

Step 4:

  • ROLL CAKE: Add filling into the center of the crepe and fold over the sides. Top with steamed bean sprouts, chopped basil, and fried onion. Serve with Vietnamese ham fish sauce. 
Your comment
Support