Vegan pancakes

Ingredient Part of cake

• 270gr rice flour
• 2 tablespoons tapioca starch
• ¼ teaspoon turmeric powder
• ½ teaspoon salt
• 480ml coconut milk
• A little filtered water to dilute if the dough is thick

The filling

• Salad
• 400gr deep fried tofu
• 100gr shredded purple cabbage
• 100gr green bean sprouts
• A handful of fresh coriander
• 1 sliced onion
• 1 thinly sliced cucumber
• 2 tablespoons chopped green onions

Dipping sauce

• 60ml soy sauce
• 60ml vegetarian fish sauce
• 55g brown sugar
• Juice of 2-3 lemons

Making

• Mix the ingredients to make the cake dough and leave in the refrigerator for about 1 hour. Add water if the dough is too thick
• Mix the ingredients for the dipping sauce and set aside
• Heat a pan with 1 tablespoon of oil and fry the onions until fragrant
• Pour in the flour, tilt the pan so the dough spreads evenly. Reduce heat before adding filling
• Cook until the edges are lightly crispy, then fold the cake in half and fry for another 1-2 minutes
• Turn off the stove and serve with lettuce, herbs and dipping sauce