Can I make the batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance and store it in the refrigerator. Stir well before cooking.
BREAKFAST
Cambodian Savory Mung Bean Pancakes with Coconut Milk and Herbs
These Cambodian savory mung bean pancakes, known as Banh Cheo, are a delightful breakfast or snack. Crispy on the outside and tender within, they are infused with fresh herbs and a hint of coconut milk for a unique flavor.
HOW TO MAKE IT
Let's cook.
01
Rinse the split mung beans thoroughly and soak them in 2 cups of water for at least 4 hours, or preferably overnight. Drain the soaked mung beans.
02
Combine the drained mung beans, rice flour, coconut milk, water, turmeric powder, and salt in a blender. Blend until the mixture is smooth and forms a thin batter.
03
Stir in the chopped fresh cilantro and green onions into the batter. Let the batter rest for 10 minutes.
04
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Once hot, pour about 1/4 cup of batter into the skillet, spreading it thinly to form a pancake.
05
Cook for 3-4 minutes per side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil as needed for each pancake.
06
Serve the Cambodian savory mung bean pancakes immediately while warm and crispy.
About This Recipe
These Cambodian savory mung bean pancakes, known as Banh Cheo, are a delightful breakfast or snack. Crispy on the outside and tender within, they are infused with fresh herbs and a hint of coconut milk for a unique flavor.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispiness, ensure your skillet is hot before pouring the batter and avoid overcrowding the pan. A thin batter yields crispier pancakes.
Easy Substitutions
You can substitute half of the rice flour with all-purpose flour for a slightly softer texture. Fresh dill or mint can be used in place of cilantro for a different herbal note.
Storage & Reheating
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a dry skillet over medium heat until crispy again.
Serving Suggestions
Serve these savory pancakes with a side of sweet chili dipping sauce, a fresh green salad, or a fried egg on top for a more substantial meal. They are also excellent wrapped in lettuce leaves with additional fresh herbs.
Common Mistakes
1. Not soaking mung beans long enough: This results in a gritty batter. Always soak for at least 4 hours. 2. Overcrowding the pan: This lowers the pan temperature, leading to soggy pancakes. Cook in batches. 3. Batter too thick: A thick batter makes dense pancakes. Adjust with water for a pourable consistency. 4. Not enough oil: Insufficient oil prevents the pancakes from getting crispy and can cause sticking.
Frequently Asked Questions
What kind of mung beans should I use?
Use split, hulled mung beans (often labeled as 'moong dal' in Indian stores) for the best results, as they blend more easily.
Can I add meat to these pancakes?
While traditionally vegetarian, you can add finely minced cooked chicken or shrimp to the batter for a heartier version.
MORE TO KNOW
The key to authentic Banh Cheo is the texture: a delicate crispness on the outside with a soft, flavorful interior. Soaking the mung beans properly is crucial for a smooth batter. If your batter seems too thick after blending, add a tablespoon or two of water until it reaches a pourable, crepe-like consistency. The turmeric not only adds color but also a subtle earthy flavor that complements the mung beans and coconut milk. Don't be afraid to experiment with other finely chopped vegetables like shredded carrots or bean sprouts for added texture and nutrition.
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