Savory Tapioca and Vegetable Pancake with Home Ground Brown Rice Flour
Savory Tapioca and Vegetable Pancake with Home Ground Brown Rice Flour
Get this quick and easy recipe by Ann Lian from Family Kitchen with Sherson.
  • Difficulty Level Easy
  • Technique Griddled
  • Preparation Time 2 hours 30 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
Ingredients
  • 3 tablespoons Brown rice, pre-soaked for 3 hours
  • 2 Eggs, egg yolks and whites separated
  • 2 tablespoons Water
  • 130 grams Tapioca, finely shredded
  • 2 tablespoons Purple cabbage, finely shredded
  • 2 tablespoons Carrots, finely shredded
  • 1 Red chilli, sliced thinly
  • 2 Garlic cloves, chopped
  • 2 tablespoons Cilantro, chopped
  • 20 grams boneless Anchovies, pre-soaked for 10 minutes, chopped
  • Salt, to season
  • Pepper, to season
  • Cooking oil
Method
  1. Soak the brown rice in water for 3 hours then drain
  2. Then, blend the soaked brown rice with the egg yolks and water
  3. In a separate bowl, beat the egg whites with a hand mixer until peaks appear
  4. In another bowl, mix the tapioca, cabbage, carrot, chilli, garlic, cilantro and pre-soaked anchovies together. Then, stir in blended brown rice into the mixture
  5. Then, carefully fold in the egg whites and season with salt and pepper
  6. Heat up some cooking oil in a frying pan, create small circular batches of the mixture until lightly browned and crispy
  7. Serve hot!

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