Vietnam · Vietnam

Turmeric and Mung Bean Crepe

Name: Turmeric and Mung Bean Crepe
Prep time: 130 min
Cook time: 60 min
Total time: 190 min
Yield: 4 servings
Cuisine: Vietnam
Ingredients: rice flour 150 g; ground turmeric 4 g; coconut milk 180 ml; water for crepe batter 180 ml; split mung beans (120 g dry weight), soaked 2 hours 120 g; cool water for soaking mung beans 400 ml; shiitake mushrooms, sliced 150 g; bean sprouts 150 g; scallion, sliced 20 g; lime juice 30 ml; sugar for dipping sauce 15 g; soy sauce 15 ml; red chili, sliced 8 g; water for dipping sauce 60 ml; vegetable oil for crepes (about 8 ml per crepe, 32 ml total) 32 ml; fine salt 3 g

Turmeric rice-flour crepes filled with mung bean, mushroom and bean sprouts, served with sweet-sour dipping sauce.

190 minutes · 4 servings · Moderate

This crepe is cooked like a savoury pancake, and the turmeric gives the whole sheet its colour without making it taste strongly of anything. The filling of mung bean, mushroom and sprout is cooked down first, so the roll stays together instead of leaking at the ends. The sweet and sour dip is served separately for the same reason, and the crepe is eaten in sections rather than whole.

Ingredients

rice flour150 g
ground turmeric4 g
coconut milk180 ml
water for crepe batter180 ml
split mung beans (120 g dry weight), soaked 2 hours120 g
cool water for soaking mung beans400 ml
shiitake mushrooms, sliced150 g
bean sprouts150 g
scallion, sliced20 g
lime juice30 ml
sugar for dipping sauce15 g
soy sauce15 ml
red chili, sliced8 g
water for dipping sauce60 ml
vegetable oil for crepes (about 8 ml per crepe, 32 ml total)32 ml
fine salt3 g

Directions

1
Soak split mung beans in 400 ml cool water 2 hours, then drain.
Beans are plump and drain clean.
2
Steam soaked mung beans 18 minutes until tender.
Beans mash easily with a fork.
3
Whisk rice flour, turmeric, coconut milk, 180 ml water and a pinch of salt into a thin batter. Rest 10 minutes.
Batter flows in a thin ribbon off the whisk.
4
Heat a 24 cm non-stick pan with 8 ml oil over medium heat. Ladle batter to cover the base. Scatter a quarter of the mung beans, shiitake, sprouts and scallion on one half. Cook 3 minutes until the underside is crisp and golden. Fold the bare half over the filling, press gently and cook 2 minutes per side (4 min total) until the mushrooms are tender and the bean sprouts have wilted. Slide onto a plate. Per crepe ~7 min. Repeat for 3 more crepes, adding 8 ml oil each round.
Crepes are bright yellow with golden crisp edges and fold cleanly in half. Mung beans reach 74°C center; serve hot. Refrigerate any leftovers within 2 hours at 4°C or below; reheat to 74°C before serving again.
5
Whisk lime juice, sugar, soy sauce, chili and 60 ml water for the dipping sauce. Serve alongside the crepes.
Sauce is balanced sour-sweet-salty.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content