Vietnamese coconut pancakes from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 197) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • paulabee on July 17, 2025

    I loved these and will absolutely make them again. I did find the batter surprisingly difficult to work with-- I ruined a couple trying to flip them--but in the end, they are thin enough that you can cook through without a flip (i put a lid on the pan to make sure it steamed all the way through, it gets crispy on the one side, and then i just slid off the pan). In any case, I didn't mind because the flavor was so lovely. I switched out some of the vegetables for what was fresh and available and added tofu as well, but made the dipping sauce as written, which was great. A super flexible way to serve a variety of vegetables (I did sweet corn, romaine, and watermelon radish).

  • Kattancock on February 12, 2022

    One of those recipes that I thought would be decent and we ended up loving. The pancakes are nice and creamy to contrast with the sharp, crunchy salad. Note that the US measurement conversion is off for the rice flour - the Guardian online version of the recipe says 220 g and I'll do that next time, my batter was too thick. (Continually mad that Canadians end up with the American versions of these cookbooks when I would way rather have grams and ml!)

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