There is a gluten free recipe that I came across while researching facts on rice flour. It is a traditional Vietnamese recipe known as Banh xeo. In Vietnam it is used to wrap mince meat or stir fried vegetable and dipped in nuoc nam. I modified it, a tiny bit, to make a gluten free dessert for the restaurant.
It goes like this :
- 430g Rice flour.
- A pinch of turmeric.
- 20g Dessicated coconut.
- 60g Icing sugar.
- 1 tea spoon Baking powder.
- 500g Coconut milk.
- 3 Bananas.
- 50g Brown sugar.
First toast the dessicated coconut until a slight blond color, let it cool down for a while. Then in bowl mix well all the dry ingredients, excepted the brown sugar, then whisk in the coconut milk. Allow to rest for and hour.
Cook a small amount of the batter on non-stick pan placed over a medium heat for 3 to 4 minutes on each side. Meanwhile cut the bananas in pieces a couple of inches thick, roll them in the brown sugar and roast them for 6 minutes in a very hot oven.
Serve a couple of warm pancakes alongside 5 pieces of bananas and top it up with a spoon of sweet whipped cream.
The batter can be kept for 3 days in the fridge.
“Never eat more than you can lift”