Khao Kreab Pak Moh

Name: Khao Kreab Pak Moh (Steamed Rice Pancakes with Pork)
Yield: Serves 4–6
Cuisine: Thai
Ingredients: 250 g rice flour; 1 onion, peeled and finely chopped; 50 g chopped peanuts; coriander leaves, to taste; 2 tablespoons fish sauce (nam pla); 2 tablespoons fish sauce (nam pla); 125 g turnip, peeled and grated; ¼ cup (60 ml) water; 1 tablespoon chopped coriander root; 200 g minced pork; 1 teaspoon ground white pepper; 3 tablespoons chopped palm sugar; 4 tablespoons tapioca flour; 450 ml water; 2 tablespoons cooking oil; 1 tablespoon chopped garlic

Steamed Rice Pancakes with Pork

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

Where you see plumes of steam wafting out of steamers with conical metal covers, you will find this popular, tasty snack. These delicate rice pancakes can have either a sweet or savoury filling, the former being a mixture of sugar and peanuts, and the latter, a minced pork filling as with the recipe below. Serve as a snack.

Ingredients

Pancake Batter

250 g rice flour
4 tablespoons tapioca flour
450

Asia
Thailand
Snack
South East Asia

Method

Prepare the pancake batter. Sift the rice flour and tapioca flour into a bowl. Add the water gradually, stirring to achieve a runny batter. Set aside.
Prepare the filling. Heat the oil in a frying pan over medium heat. Add the garlic and coriander root and stir-fry until fragrant.
Add the minced pork and pepper, and use a spatula to break up the mince