Ingredients
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1 cup cooked jasmine rice (preferably cold, leftover rice) jasmine rice1 cup cooked jasmine rice (preferably cold, leftover rice)
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1 cup morning glory (aka water spinach), chopped (or substitute baby spinach) morning glory1 cup morning glory (aka water spinach), chopped (or substitute baby spinach)
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1/2 cup chickpea flour chickpea flour1/2 cup chickpea flour
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1/4 cup scallions, finely sliced scallions1/4 cup scallions, finely sliced
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1/4 cup fresh cilantro, chopped cilantro1/4 cup fresh cilantro, chopped
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 small Thai chili, finely minced (optional for spice) thai chili1 small Thai chili, finely minced (optional for spice)
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1/2 teaspoon ground white pepper ground white pepper1/2 teaspoon ground white pepper
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1/2 teaspoon salt salt1/2 teaspoon salt
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1/2 teaspoon turmeric powder turmeric powder1/2 teaspoon turmeric powder
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1/2 cup coconut milk coconut milk1/2 cup coconut milk
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1 tablespoon lime juice lime juice1 tablespoon lime juice
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1 teaspoon coconut sugar coconut sugar1 teaspoon coconut sugar
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1 teaspoon tamari (or soy sauce for non-GF) tamari1 teaspoon tamari (or soy sauce for non-GF)
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1 tablespoon rice vinegar rice vinegar1 tablespoon rice vinegar
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1 tablespoon tamarind paste tamarind paste1 tablespoon tamarind paste
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1 tablespoon water water1 tablespoon water
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Sesame oil or neutral oil for pan-frying sesame oilSesame oil or neutral oil for pan-frying
Directions
Mix, pan-fry, and serve with a tangy, spicy sauce. Morning glory (water spinach) is available at Asian markets; substitute with baby spinach if needed. For extra protein, add a few tablespoons of edamame or mung beans to the batter.
Steps
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1
Done
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In a large bowl, combine cooked jasmine rice, chickpea flour, morning glory, scallions, cilantro, garlic, Thai chili, ground white pepper, salt, and turmeric powder. |
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2
Done
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Stir in coconut milk and lime juice, mixing until a thick, sticky batter forms. If needed, add a splash of water to loosen. |
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3
Done
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Heat a nonstick skillet over medium heat and brush lightly with sesame oil. |
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4
Done
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Scoop 1/4 cup portions of the batter onto the skillet, flattening gently with the back of a spoon to form pancakes. |
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5
Done
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Cook for 3-4 minutes on each side, or until golden brown and crisp. |
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6
Done
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For the dipping sauce: In a small bowl, whisk together tamarind paste, rice vinegar, tamari, coconut sugar, and water until smooth. |
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7
Done
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Serve pancakes hot with the spicy tamarind dipping sauce. |
