Glutinous Rice Pancake Recipe (Bein mont)

Glutinous rice flour: This flour is made from sticky rice and is essential for the chewy texture of the pancakes.

Sugar: Adds sweetness to the batter, balancing the flavors.

Water: Helps to create a smooth batter when mixed with the flour.

Salt: Enhances the overall flavor of the pancakes.

Sesame seeds: Sprinkled on top for a nutty flavor and a bit of crunch.

Oil: Used for frying the pancakes to a golden brown perfection.

To achieve a perfectly smooth batter, ensure you sift the glutinous rice flour before mixing. This helps to eliminate any lumps and results in a more uniform texture. When adding the water, do so gradually while continuously whisking to prevent clumping. For an even cook, make sure your non-stick pan is preheated properly before pouring the batter. This ensures the pancake cooks evenly and achieves a beautiful golden brown color.

• glutinous rice flour - Substitute with sweet rice flour: Sweet rice flour has a similar sticky texture and is often used interchangeably with glutinous rice flour in recipes.

• sugar - Substitute with honey: Honey provides a natural sweetness and can add a slight floral note to the pancakes.

• water - Substitute with coconut milk: Coconut milk adds a richer flavor and a hint of coconut, which can enhance the overall taste of the pancakes.

• salt - Substitute with soy sauce: Soy sauce can add a unique umami flavor, but use it sparingly to avoid overpowering the sweetness.

• sesame seeds - Substitute with chia seeds: Chia seeds provide a similar crunch and nutritional benefits, though they have a slightly different flavor profile.

• frying oil - Substitute with coconut oil: Coconut oil has a high smoke point and adds a subtle coconut flavor that complements the other ingredients.

• Allow the glutinous rice pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled pancakes in an airtight container, separating each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, wrap each pancake individually in plastic wrap or aluminum foil. This helps maintain their texture and prevents freezer burn.
• Place the wrapped pancakes in a resealable freezer bag, removing as much air as possible before sealing.
• Label the bag with the date to keep track of freshness.
• When ready to enjoy, thaw the pancakes in the refrigerator overnight.
• Reheat the pancakes in a non-stick pan over low heat until warmed through. Alternatively, use a microwave, covering the pancakes with a damp paper towel to retain moisture.
• For a crispier texture, reheat in the oven at 350°F (175°C) for about 5-7 minutes.

• Stovetop Method:

  1. Heat a non-stick pan over medium-low heat.
  2. Lightly grease the pan with a small amount of oil.
  3. Place the glutinous rice pancakes in the pan.
  4. Cover with a lid to retain moisture.
  5. Heat for 2-3 minutes on each side until warmed through and slightly crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the glutinous rice pancakes on a baking sheet lined with parchment paper.
  3. Cover the pancakes with aluminum foil to prevent them from drying out.
  4. Bake for 10-15 minutes or until heated through.

• Microwave Method:

  1. Place the glutinous rice pancakes on a microwave-safe plate.
  2. Cover with a damp paper towel to keep them moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Steaming Method:

  1. Set up a steamer with boiling water.
  2. Place the glutinous rice pancakes on a heatproof plate inside the steamer.
  3. Steam for 5-7 minutes until thoroughly warmed and soft.

• Air Fryer Method:

  1. Preheat the air fryer to 320°F (160°C).
  2. Lightly brush the glutinous rice pancakes with oil.
  3. Place them in the air fryer basket in a single layer.
  4. Heat for 3-5 minutes, flipping halfway through, until they are warm and slightly crispy.

• Mixing bowl: Use this to combine the glutinous rice flour, sugar, and salt.

• Whisk: This will help you gradually mix the water into the dry ingredients until smooth.

• Non-stick pan: Essential for cooking the pancakes without them sticking to the surface.

• Ladle: Use this to pour the batter into the pan and spread it out evenly.

• Spatula: Handy for flipping the pancakes to ensure they cook evenly on both sides.

• Measuring cups: Necessary for accurately measuring the glutinous rice flour, sugar, and water.

• Measuring spoons: Use these to measure out the salt and sesame seeds.

• Stove: Needed to heat the pan and cook the pancakes.

• Serving plate: For serving the warm pancakes once they are cooked.

Prepare ingredients in advance: Measure out the glutinous rice flour, sugar, and salt ahead of time to streamline the process.

Use a non-stick pan: This ensures the pancakes cook evenly and reduces the need for excessive oil.

Preheat the pan: Start heating the oil while you mix the batter to save time.

Batch cooking: Cook multiple pancakes at once if your pan is large enough to speed up the process.

Keep utensils handy: Have your whisk, ladle, and spatula within reach to avoid unnecessary delays.