Bò Bía Ngọt with Pandan
75% chuẩn vị · Vietnamese
A fragrant variation of Bò Bía Ngọt, infusing the crepe batter with pandan extract for a subtle, aromatic twist on the classic sweet jicama roll.
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Nguyên liệu
- Jicama500g
- Shredded coconut (unsweetened)100g
- Dried cranberries50g
- Rice flour100g
- Tapioca starch50g
- Coconut milk200ml
- Sugar100g
- Pandan extract1 teaspoon
- Salt1/4 teaspoon
- Water300ml
- Vegetable oil (for greasing)2 tablespoons
Các bước
- 1
Peel and julienne the jicama into very thin matchsticks. Chop dried cranberries finely.
- 2
Combine jicama, shredded coconut, chopped cranberries, and 50g sugar. Mix well.
- 3
In a bowl, whisk together rice flour, tapioca starch, and salt.
- 4
Gradually whisk in coconut milk, water, pandan extract, and the remaining 50g sugar until a smooth batter is formed.
- 5
Heat a non-stick skillet over medium-low heat. Lightly grease with oil.
- 6
Pour about 1/4 cup of batter into the pan, swirling to create a thin crepe. Cook for 1-2 minutes until edges lift.
- 7
Flip and cook for 30 seconds. Slide onto a plate. Repeat with remaining batter.
- 8
Place filling on each crepe and roll tightly into cylinders.
- 9
Serve immediately.
