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Vietnamese Crispy Pancakes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4143.1154
Energy (kCal)415388.274
Carbohydrates (g)10259.06
Total fats (g)42926.0675
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sift the rice flour and turmeric, salt and sugar together. | 2. Stir in the coconut milk, sunflower oil and water until well combined and batter is smooth with a pouring consistency. | 3. Using sunflower oil, heat large non stick pan and pour in enough batter to make a nice, thick pancake to desired size. | 4. Let this cook on one side for about 3-5 mins until golden. | 5. The recipe does not say to cook on both sides, so I guess the uncooked side would have to be dry before you took it out. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice flour 350 g 1281.0 280.455 20.825 4.97
    turmeric 1 teaspoon ground 9.36 2.0142 0.2904 0.0975
    salt 1/4 teaspoon - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    coconut milk 750 414000.0 9972.0 4122.0 42912.0
    sunflower oil 2 teaspoons 79.56 0.0 0.0 9.0
    water 250 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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