Bò Bía Ngọt (Sweet Vietnamese Crepes)
Món truyền thống · Vietnamese
Classic Bò Bía Ngọt, featuring thin, slightly chewy crepes filled with a sweet, coconut-infused mixture of jicama, shredded coconut, and sometimes dried fruits, rolled into neat cylinders.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Jicama500g
- Shredded coconut (unsweetened)100g
- Dried cranberries or raisins50g
- Rice flour100g
- Tapioca starch50g
- Coconut milk200ml
- Sugar100g
- Salt1/4 teaspoon
- Water300ml
- Vegetable oil (for greasing)2 tablespoons
Các bước
- 1
Peel and julienne the jicama into very thin matchsticks. If using dried cranberries or raisins, chop them finely.
- 2
In a bowl, combine the julienned jicama, shredded coconut, chopped dried fruit, and 50g of sugar. Mix well and set aside.
- 3
In another bowl, whisk together rice flour, tapioca starch, and salt.
- 4
Gradually whisk in the coconut milk and water until a smooth, thin batter is formed. Stir in the remaining 50g of sugar.
- 5
Heat a non-stick skillet or crepe pan over medium-low heat. Lightly grease with vegetable oil.
- 6
Pour about 1/4 cup of batter into the hot pan, swirling to create a thin, even crepe. Cook for about 1-2 minutes until the edges lift and the crepe is slightly translucent.
- 7
Carefully flip the crepe and cook for another 30 seconds. Slide the crepe onto a plate. Repeat with the remaining batter, greasing the pan as needed.
- 8
To assemble, place a portion of the jicama filling near one edge of a crepe. Roll the crepe tightly around the filling, tucking in the sides if possible, to form a cylinder.
- 9
Serve immediately or chill for later. The crepes can be cut into smaller pieces for easier eating.
