Crispy Rice Pancake (Banh Xeo)

• 1/2 cup long-grain jasmine rice, soaked 8 hours or overnight
• 1/2 cup dried mung beans, soaked 8 hours or overnight
• 1/4 cup light coconut milk
• 1 Tbs. thinly sliced green onion
• 1/4 tsp. ground turmeric
• 8 tsp. vegetable oil
• 2 cups straw, shiitake, and/or oyster mushrooms
• 8 oz. firm tofu, drained and cut into 16 thin slices
• 2 cups bean sprouts
• 2 cups mixed fresh basil, mint, and/or cilantro, for garnish

1. Rinse and drain soaked rice, and blend in blender or food processor with 1 cup water until smooth.
2. Transfer to large bowl, and set aside.
3. Rinse and drain mung beans, and blend in blender or food processor with 1/2 cup water until no lumps remain.
4. Stir mung bean mixture into rice mixture along with coconut milk, green onion, and turmeric.
5. Heat 1 tsp.
6. oil in medium skillet over medium-high heat.
7. Add 1/4 cup mushrooms and 2 slices tofu, and stir-fry 30 seconds.
8. Ladle in just enough batter to cover stir-fried ingredients, swirling pan to coat bottom.
9. Reduce heat to medium-low, and cook 3 to 5 minutes, or until bottom is crispy.
10. Scatter 1/4 cup bean sprouts over one side of pancake; fold other side over to form half moon.
11. Cook pancake 1 to 2 minutes more per side.
12. Repeat with remaining ingredients until you have 8 pancakes.
13. Garnish with fresh herbs.

longgrain jasmine rice, beans, light coconut milk, green onion, ground turmeric, vegetable oil, straw, firm tofu, bean sprouts, basil

Taken from www.vegetariantimes.com/recipe/crispy-rice-pancake-banh-xeo/ (may not work)