Stuffed with coconut rice and carrot-daikon slaw, it's everything you love about scallion pancakes, rolled into a burrito.
3/4 cup full fat, coconut milk, shaken
3/4 cups basmati rice
3/4 cup + 2 tablespoons water
2 tablespoons white miso paste
1/8 teaspoon crushed red pepper flakes
3/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
2/3 cup milk
1/2 cup seltzer
1 1/3 cups all-purpose flour
4 scallions, thinly sliced
Flavorless oil for frying
1 1/2 cups carrot, peeled and grated
1 1/2 cups daikon, peeled and grated
3 tablespoons white vinegar
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup cilantro, finely chopped
Kimchi, for serving
First, make the rice. In a medium pot, whisk together all the ingredients to fully break up the miso and distribute evenly into the rice. Once mixed, bring to a boil. Once boiling, reduce to a simmer and cook covered about 20 minutes until absorbed.
Meanwhile, make the scallion pancakes. Whisk all ingredients together for the scallion pancakes. Once fully blended and no clumps remain, add in the scallions.
Place a pan over medium-high heat and add about 1 tablespoon of oil. Once hot, pour in about 1 cup of pancake batter and swirl to coat the pan. After about 3 minutes, flip to finish cooking on the other side. You don't want the pancake to be crisp, rather more like a soft crepe, so be careful not to overcook. Place finished pancakes on a large plate.
Continue with remaining batter so that you have 3 pancakes. Set aside.
To make the slaw, mix together all ingredients in a large bowl and let sit for 15 minutes to marinate before serving.
To assemble, lay one scallion pancake down. Place about 1/4 cup rice in the bottom center of the pancake. Place about 1/4 cup of slaw right on top or next to the rice. Add about 2 tablespoons kimchi on top of that. Roll the bottom up and over the filling. Then fold the right side over, left side over, and roll all the way up. Slice in half and serve!