Bánh Khọt Ngọt Chanh Dây (Sweet Passion Fruit Crispy Pancakes)

Instructions

1. 1

   In a large mixing bowl, whisk together rice flour, tapioca starch, 2 tablespoons of sugar, salt, and turmeric powder.

   ~5 min
2. 2

   Gradually whisk in the coconut milk and 100 ml of water until a smooth batter forms. Let it rest for 15 minutes.

   ~15 min
3. 3

   While the batter rests, prepare the passion fruit syrup. In a medium saucepan, combine passion fruit pulp, 100g sugar, and 50 ml water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the syrup thickens slightly. Stir in lime juice.

   ~10 min
4. 4

   Heat a lightly oiled non-stick frying pan or a specialized bánh khọt pan over medium-high heat. Pour about 50-60 ml of batter into the pan to form a small pancake, ensuring it's not too thick.

   ~2 min
5. 5

   Cook for 2-3 minutes until the edges are golden brown and crispy, and the center is cooked through.

   ~3 min
6. 6

   Carefully flip the pancake and cook for another 1-2 minutes until golden on the other side. Remove from pan and set aside.

   ~2 min
7. 7

   Repeat with the remaining batter, adding a little more oil to the pan as needed between pancakes.

   ~5 min
8. 8

   Serve the warm bánh khọt drizzled generously with the prepared passion fruit syrup.