RCI-SN.002.0222.001
Num Ta Leng Sap
Num Ta Leng Sap from the Recidemia collection
Prep30 min
Cook45 min
Total75 min
Servings4
Difficultyadvanced
Ingredients
- BATTER:1 unit
- 1 Cup
- 2 Tablespoons
- 1 Cup
- 1 ½ Cups
- 1 Teaspoon
- ¼ Teaspoon
- ¼ Teaspoon
- green onion. Finely chopped.2 Stalks
- 1 unit
- firm tofu. Mashed.1 Piece
- dices jicima.1 Cup
- 2 Cups
- peeled mung bean.¼ Cup
- 2 Cups
- 2 Tablespoons
- 2 Tablespoons
- VEGETABLES:1 unit
- Roman lettuce or your choice of lettuce. Washed and drained.1 unit
- cucumber. Peeled and slices.1 unit
- A bunch of fresh mint leaves or your choice of fresh herbs. Washed and drained.1 unit
- willy1 unit
Method
1
Combine rice flour, cornstarch, salt, turmeric powder, and sugar in a large mixing bowl.
2
Gradually whisk in coconut milk and water until a smooth batter forms with no lumps, then fold in finely chopped green onion.
3
Heat cooking oil in a large skillet or non-stick pan over medium-high heat until shimmering.
2 minutes
4
Pour a thin layer of batter into the hot pan, tilting and rotating to spread evenly across the bottom, similar to making a crêpe.
1 minutes
5
Cook the crêpe for 2-3 minutes until the bottom is light golden and set, then flip carefully.
3 minutes
6
Spread a thin layer of mashed tofu on the cooked side, then distribute diced jicama, bean sprouts, and peeled mung beans evenly across half of the crêpe.
7
Drizzle mushroom sauce over the filling and cook for an additional 1-2 minutes until the vegetables begin to soften slightly.
2 minutes
8
Fold the crêpe in half and transfer to a serving plate, keeping warm while repeating with remaining batter and filling for the other servings.
9
Arrange washed Roman lettuce, peeled and sliced cucumber, and fresh mint leaves on individual serving plates as accompaniments.
10
Serve each folded crêpe with the fresh vegetables and herbs on the side for wrapping and garnishing.