Experience the rich flavours of Malaysia with this vegan pancake dish. Packed with herbs and spices, even meat lovers will be begging for more.
Place the rice, rice flour, coconut milk and 1 cup (250ml) water in a food processor and whiz until smooth. Transfer to a jug, season with salt, then cover and set aside to rest for 30 minutes.
Place potato in a pan of cold, salted water. Bring to the boil over medium-high heat and simmer for 4-5 minutes or until just tender. Drain and set aside.
Heat oil in a frypan over medium-high heat. Cook cumin, stirring, for 1 minute or until fragrant. Add onion and garlic and cook, stirring, for 3-4 minutes until onion starts to soften. Add ginger, turmeric and ground coriander and cook, stirring, for 1 minute or until fragrant. Add potato and chickpeas and cook, stirring, for 3-4 minutes until potato is just golden. Add tomato and peas, and cook for a further 2 minutes. Stir in the coriander and season, then remove from heat and keep potato filling warm.
Heat a lightly greased crepe pan over medium-high heat. Ladle 1/2 cup batter into the pan, spreading it with the back of the ladle. Cook for 2 minutes or until golden underneath. Spoon one-quarter of the filling over half the pancake, then use a palate knife to turn the uncovered half of the pancake over the filling. Slide onto a warm plate. Repeat with remaining batter and filling to make 4 pancakes.
To serve, scatter pancakes with mint and drizzle with sweet chilli sauce.
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