Asian Inspired Floral Snack

A plate of vegan Asian pancakes adorned with edible flowers, showcasing the delicate beauty of the dish and the harmonious fusion of vegan culinary art and Asian gastronomy.
Asian Inspired Floral Snack

Introduction

Indulge in the delicate flavors of today's floral snack. This recipe combines the natural beauty of edible flowers with a blend of Asian ingredients, resulting in a unique and visually stunning treat.

Ingredients

  • 1 cup rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup coconut milk
  • 1/4 cup water
  • 1 tablespoon sugar
  • Edible flowers for garnish
  • Coconut oil for frying

Instructions

  • In a mixing bowl, combine the rice flour, tapioca flour, coconut milk, water, and sugar. Mix until smooth.
  • Heat coconut oil in a frying pan over medium heat.
  • Using a small ladle, pour a spoonful of the batter onto the pan to form a small pancake.
  • Cook until the edges are crispy and golden brown, then flip and cook the other side.
  • Remove the pancake from the pan and let it cool on a paper towel.
  • Repeat the process with the remaining batter.
  • Garnish each pancake with edible flowers.
  • Serve the floral snacks as a beautiful and unique treat.

Enjoy the ethereal beauty and exquisite taste of this floral snack, a testament to the harmonious fusion of vegan cuisine and Asian flavors.

Hiroshi

Additional Information
NutritionfactsCalories: 150
Carbohydrates: 25g
Protein: 2g
Fat: 5g
Fiber: 1g 
Preparation Time20 minutes 
Allergy InformationThis recipe is gluten-free, dairy-free, and nut-free. However, please check the specific brands of ingredients used to ensure they are suitable for your dietary needs.