Recipes / Vietnamese dishes / Savory Cakes

Banh Khot Vung Tau (Crispy Mini Coconut Pancakes), Made with Monk Fruit Sweetener

Name: Banh Khot Vung Tau (Crispy Mini Coconut Pancakes), Made with Monk Fruit Sweetener
Total time: 55 min
Yield: 3 servings
Cuisine: Southern Vietnam
Ingredients: 200g banh khot flour; 400ml coconut milk; 200g shrimp; 200g squid; 15g spring onion, finely chopped; 30ml fish sauce; 30ml water; 4 teaspoons kOBE Monk Fruit Blend; 1 tablespoon lime juice; 1 teaspoon minced garlic; 3 chilies, minced; 1 teaspoon cooking oil for each mold well

Vietnamese dishesSavory CakesSouthern Vietnam45 minutes, including 10 minutes resting the batter

Banh khot Vung Tau made with coconut milk is all about the edge of the cake: thin, shatteringly crisp, with a soft middle that smells of coconut. The batter is mixed straight into coconut milk so it is rich from the start, and fresh shrimp and squid are all it needs.

The hardest part is the heat under the mold, since too low leaves the cakes soggy and too high burns the base while the center is still raw. Oil goes into each well before the batter, and that is what makes the rim crisp. A 10 minute rest gives an airy cake, while batter poured the moment it is mixed tends to come out crumbly.

This batch weighs about 1.1kg, at roughly 184 calories per 100g.

Nutrition (this recipe makes 3 servings)

183.1kcal

9.4gprotein

9.5gfat

1.5gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 3 servings. This batch makes about 3 servings. Each one is 8 to 10 small cakes, served with its own bowl of dipping sauce and a shared plate of fresh herbs.

Ingredients for the batch

200g banh khot flour
400ml coconut milk
200g shrimp
200g squid
15g spring onion, finely chopped
30ml fish sauce
30ml water
4 teaspoons kOBE Monk Fruit Blend
1 tablespoon lime juice
1 teaspoon minced garlic
3 chilies, minced
1 teaspoon cooking oil for each mold well

Method

Remove the heads and shells from the shrimp, devein them, rinse them and drain them thoroughly.
Clean the squid, cut it into rings and drain it.
Put 200g banh khot flour in a large bowl, pour in 400ml coconut milk and add 15g finely chopped spring onion. Whisk until smooth and rest the batter for 10 minutes.
Mix the dipping sauce: 30ml fish sauce, 30ml water, 4 teaspoons kOBE Monk Fruit Blend, 1 tablespoon lime juice, 3 minced chilies and 1 teaspoon minced garlic, stirred until dissolved.
Set the banh khot mold over the heat, brush a thin film of oil across it, then add 1 teaspoon oil to each well.
Ladle the batter into the wells, set shrimp and squid on top and cover for 3 to 4 minutes until the cakes are cooked through.
Lift the cakes onto paper towels and serve them hot with the dipping sauce and fresh herbs.

Tips

Without a banh khot mold, a silicone cupcake mold works: fill each well about 1/3 full, add the shrimp, bake at 200C for 6 minutes, then turn the cakes out and pan fry both sides until golden and crisp.
Oil added to each well before the batter is what keeps the rim thin and crisp.
kOBE Monk Fruit Blend dissolves slowly, so stir the dipping sauce again after 5 minutes for an even flavor.
Shrimp and squid drained completely keep the cakes from going wet and sticking in the mold.
Covering the mold right after the topping goes on cooks the surface with steam, so the cakes never need turning.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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