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
Nutritionfacts | Calories: 150 Carbohydrates: 25g Protein: 2g Fat: 5g Fiber: 1g |
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Preparation Time | 20 minutes |
Allergy Information | This 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. |