In a large bowl, whisk together rice flour, coconut milk, 120ml water, turmeric powder, 2 tablespoons of green onions, and salt until a smooth batter forms. Let the batter rest for 15-30 minutes.
If using, cook and dice the pork belly. Peel, devein, and dice the shrimp.
In a separate bowl, combine fish sauce, sugar, 120ml water, lime juice, minced garlic, and sliced chili. Stir well until the sugar dissolves.
Heat a bánh khọt pan or a mini muffin/takoyaki pan over medium heat. Brush each mold with cooking oil.
Add a small amount of diced shrimp, diced pork belly (if using), and cooked split mung beans into each oiled mold. Cook for 1-2 minutes until the shrimp begins to turn pink.
Stir the rested batter once more, then pour it into each mold, filling them about three-quarters full. Cover the pan with a lid and cook for 3-5 minutes, or until the edges are crispy and golden brown, and the center is cooked through.
Carefully use a small spoon or spatula to remove the bánh khọt from the molds. Garnish with the remaining chopped green onions.
Serve the hot bánh khọt immediately with fresh lettuce leaves, mixed fresh herbs, and the prepared dipping sauce.
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