Pork in Sweet Potato Pancake ( Kao Griep Bpak Mor Mun Ted)

Ingredients

150 gms Rice Flour

2 Tablespoons Cassava Starch

400 ml Water

40 gms Sweet Potato

50 gms Pork Mince

2 Tablespoons Chopped Coriander

1 Tablespoon Chopped Spring Onion

1 Tablespoon Chopped Garlic

40 gms Soya Beansprouts

2 Tablespoons Light Soy Sauce

1 Teaspoon Salt

1/4 Teaspoon White Pepper

3 Tablespoons Oil

Equipment

Steam Pan

White Cloth To Fit Over Steampan

String for Tying

Ladle

Metal Spatula

Preparation

1. Steam the sweet potato to precook it.

2. Mix the pork mince with the garlic, salt, light soy sauce, spring onion, beansprouts and coriander then fry with oil until the pork is cooked.

3. Mix the flour & starch together with the water, add the sweet potato and blend until smooth. If you have a hand blender this is easier, you want the sweet potato completely blended into the mix.

4. Put water into the steaming pan, cover the lid with the cloth and tie it tightly over the top with the string. Put the pan onto to heat. Be careful not to burn the cloth, if the cloth is getting hot, you can spray water on it.

5. Ladle some of the pancake mixture onto the cloth and spread it out into a circle.

6. Put a lid over it and let it steam for a minute.

7. Spoon some of the mince mixture into the centre.

8. Using a metal spatula carefully (very carefully!) lift the edges of the pancake and fold them over the mixture.

9. Then place it on a serving plate with sweet sauce, mint and chillies.

Ingredients for Sweet Sauce

50 ml Water

4 Tablespoons Brown Sugar

1 Teaspoon Dried Flaked Chillies

3 Tablespoons Fish Sauce

1 Tablespoon Lemon Juice

2 Tablespoons Crushed or Chopped Toasted Peanuts

1 Teaspoon Chopped Coriander Leaves

Preparation

1. Boil the brown sugar with water until sugar dissolves.

2. Add the fish sauce, flaked chillies, crunshed peanut and cook for 1 minute.

3. Leave it to cool, then add the lemon juice, and chopped coriander leaves.