Rice Crepe Batter

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Preparation info

  • Difficulty

    Easy

Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About

Ingredients

  • 2 cups Rice flour
  • ¼ tsp. Ground turmeric
  • ½ tsp. Kosher salt
  • cup Water
  • ¾ cup Canned coconut milk
  • 3 Scallions, thinly sliced on extreme angle, about ¼ inch (0.6 cm.) thick

Method

  1. In a large bowl whisk together the rice flour, turmeric, and salt. Add water and oil. Whisk until mixture forms perfectly smooth batter (it will be very thin). If there are any lumps strain through a fine sieve. Set batter aside to rest for at least 30 minutes.