Overview

  • 1 cup long-grain or jasmine rice
  • 2 tablespoons cooked rice, firmly packed
  • 1 tablespoon steamed, ground mung beans, firmly packed
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/4 cup coconut milk
  • 1 3/4 cups plus 2 tablespoons water
  • 1 green onion, sliced into thin rings ( 1/4 cup)
  1. Place the raw rice in a bowl and add enough water to cover by 1 inch. Let soak for 3 to 4 hours. Drain.
  2. Place the soaked rice in a blender with the cooked rice, mung beans, salt, turmeric, coconut milk and water. Blend until very smooth and lemony yellow, about 3 minutes.
  3. Pour the batter through a fine mesh strainer into a bowl and discard the solids. Stir in the green onion. Set aside. As the batter sits, it will thicken to a consistency like that of heavy cream. Makes 3 cups of batter.