1 cup of sweet rice flourpurchase from Chinese grocer
1/2 dried black seaweed, broken into small pieces
1/2 cup scallions, chopped
1/2 cup cilantro, chopped
1/4 cup pine nuts
Dash of black pepper
1 teaspoon salt
1 teaspoon mushroom powder
1 1/2 cups of water (or milk)
Oil for frying
1
Combine all the dry ingredients together.
2
Slowly mix in approximately 1 1/2 cups of water.
Mix well, allowing the seaweed time to absorb some of the water. Mixture should be loose, but not runny.
3
Heat oil in a pan.
4
Ladle in small amounts of the batter to form small pancakes.
5
Cook on one side, then flip.
CategoryEssential Asian Condiments, Grains and Noodles, Less Than 10 Minute RecipesCooking MethodPan fry
Ingredients
1 cup of sweet rice flourpurchase from Chinese grocer
1/2 dried black seaweed, broken into small pieces
1/2 cup scallions, chopped
1/2 cup cilantro, chopped
1/4 cup pine nuts
Dash of black pepper
1 teaspoon salt
1 teaspoon mushroom powder
1 1/2 cups of water (or milk)
Oil for frying
Directions
1
Combine all the dry ingredients together.
2
Slowly mix in approximately 1 1/2 cups of water.
Mix well, allowing the seaweed time to absorb some of the water. Mixture should be loose, but not runny.
3
Heat oil in a pan.
4
Ladle in small amounts of the batter to form small pancakes.
5
Cook on one side, then flip.
