Yields1 Serving
 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.

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.

SWEET RICE PANCAKE

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