By anka
March 22, 2016
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Makes: 8

  • 1 cup black rice
  • 1/2 cup black sesame seed
  • 1 teaspoon ground cumin
  • 1 teaspoon black salt
  • 2.5-3 cups water
  • oil
  • Diced or sliced vegetables
  1. Rinse and soak rice for 3-4 hours, drain, save soaking water and make to 2.5 cup liquid. Place soaked rice, black sesame seeds, ground cumin and salt in a high power blender, add about 2 cups of liquid and blend, adding more liquid as needed, you want a little bit thicker than pancake batter
  2. Transfer it to a container and cover with clean kitchen towel, live on the counter for 6 hours or overnight. It is ready to go in the morning. It will keep 2-3 days in the fridge.
  3. For toppings, any vegetables will work; I used red pepper, green onion, shallot, cilantro and hot chilli. Heat the frying pan on high heat, add 1/2 tsp oil and swirl, place ½ cup batter and spread with the back of the spoon or ladle in to pancake shape. Sprinkle with chopped vegetables, turn heat to medium, cover and cook 3 minutes, flip over and cook uncovered another 3 minutes. Serve

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