1. for the batter, mix together your rice flour, flour, water, coconut cream, tumeric and green onions
2. the day before: rinse your mung beans a few times to get the color out then soak in water overnight. boil the next day for 20 minutes or until softened. mix and set aside
3. to make the banh khot, oil your cast iron and add a round of the batter first, then a little bit of your mung bean mixture, shrimp, and more coconut cream on top
4. cover with a cap and let it cook on medium-high heat for 5-7 minutes until you can easily remove them
5. remove and repeat until you’re out of batter
6. wrap it with lettuce and add mint + fish mint. dip it with your fish sauce and enjoy
