Fermented Rice Pancake Batter
A light, tangy, gut-loving pancake made with fermented rice.
You will never believe how good these taste! Three ingredients, some time and the flavour is incredible. We have created the Bánh Cuốn (Fermented Rice Filled Pancakes) recipe specifically with this recipe in mind, but the sky is the limit. Any place you need a rice noodle or pancake, this should be your go to.
The buttermilk or kefir, serves as a starter culture and helps to break down the rice for your gut to cope with it better. If I hadn't already mentioned this elsewhere, fermentation is a type of pre-digestion that helps us as humans to then fully digest our foods. The benefits are unlimited. Try these, they are very easy, I have included a video from The Weekend Table recipes, that is actually the regular Rice Noodles, but the cooking method is the same so I thought it would be helpful.
You can slice these into noodles and use in any noodle dish you like:
Pork and Pineapple with Noodles
Need
- 350 Grams basmati or jasmine rice
- 400 Grams filtered water plus more water for steaming
- 100 Grams Milk Kefir whey or cultured buttermilk Recipe
- 1 Pinch pink salt flakes BUY
Do
- 1
Soak rice in water overnight.
- 2
Place rice and water mixture into Thermomix bowl. Add the kefir or buttermilk. (This is your starter) Blend 2 min/speed 9. Add more water if batter is too thick and blend further 1 min/speed 9 (the batter should be very pourable, like a tin of paint, and very smooth).
- 3
Place into a Thermoserver bowl and cover. Leave on the bench for 48 hours until there is a faint vinegary smell, and potentially some bubbles.
- 4
Stir through the salt flakes.
- 5
Line Varoma tray with a piece of baking paper. Oil paper generously using a pastry brush.
- 6
Fill bowl to 1L mark with water. Bring to the boil 10 min/Varoma/speed 3.
- 7
Stir the batter vigorously with a spatula. Pour first layer of batter into Varoma tray and cook 7 min/Varoma/speed 4.
- 8
Repeat the process until all the batter has been cooked. Store in a container with a lid, just covered with water, so they don't stick together. I would generally recommend using these immediately after cooking. It would be better to keep the uncooked batter in the fridge if you are not ready to eat it, then cook fresh as required.
- 9
You can slice these pancakes into noodles and use in any noodle dish of your choosing. This site is loaded with such dishes.
This recipe can be seen if you sign up for the related course. Join the course to get access!
Gut Instinct Protocol: The Power of Fermented and Cultured Foods
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
