I really enjoyed participating in my first virtual potluck last year, so I’m thrilled to be back for another edition. I’m back for appetisers, mostly because I love making tiny impractical food.
Before I go to my dish, if you would like to travel through from the start of the potluck, click here. To see the lovely sweet potato dish from helen at eatpraybake before me, click here.
Today, for appetisers, I’ve brought an asian veggie and edameme puree on a glutenous rice pancake. I love this because it packs a punch of ginger and chilli, tossed with freshly blanched veggies and topped off with the nutritional goodness of edamame (young soya beans). Plus, not so nutritional, but deep fried dough is always a gastronomic winner…
For the veggies:
Cut into one inch pieces and blanche some snake beans, kale, and broccolini stalks. This ensure they keep their beautifully vibrant colour and a bit of crunch.Then dress and toss them in a combination of 2 tbs soy, 1 tbs mirin, 1 cm of ginger grated, 1 tbs fresh coriander, and one fresh chilli.
For the pancake:
I love glutenous rice flour for its wonderful chewy texture. I’ve made tong yuan previously, as a dessert, but never used this type of flour for savoury cooking before. The dough was a bit of guess work. To make: Pop a cup of glutenous rice flour in with half a cup of water and one mashed potato (you add the potato to give it a nice golden colour, and also to stop it exploding — the science of this is beyond me). The dough should have the consistency of playdough. Roll out between two sheets of baking paper to prevent sticking, and cut into little pancake circles (I used an egg ring to do this, you could use a circle cookie cutter).
These could/should be deep fried in a high-temp oil like peanut. I’m scared of deep frying, so I shallow fried mine for two to three minutes, until nice and golden and slightly puffed. Try to resist eating them as soon as they are made.. it will be tough..
For the edamame puree:
I bought frozen pods of edamame that had to be boiled in water for 6 minutes and shelled. From here, puree a cup of the cooked pods in a food processor with a little salt and pepper, and one small clove of garlic, a nib of grated ginger, and a dash of sesame oil, until smooth.
Bringing it all together..
To finish this off, place the pancakes on a plat, smear with edamame, top with the veggies and then with some toasted sesame seeds. I also added some crushed roasted garlic, and some tatsoi microherbs for extra deliciousness. You will want to eat these nice and hot before the dough becomes soggy.
I hope you’ve enjoyed your time with me, click to go onwards to the next dish…
What a beautiful dish! Tiny foods the best 🙂
thank you! I think everything tastes better when it’s mini. I took a peek at yours (still making my way through the start of the potluck), and it looks so lovely too!
Beautiful! I am so inspired by the variety of tastes, textures and colors.
thank you! I know, I make up recipes purely on colour combos sometimes…
That’s a great idea! I’m going to try it.
“tiny impractical food”! You nailed it on the head! Haha, however those look absolutely gorgeous!
Love the juxtaposition of naughty fried dough with wholesome blanched veggies. Beautiful!
Stunning 🙂
thank you!
Who doesn’t love tiny impractical food, beautiful! Loving this!
thank you! the more impractical, the better I say 😉
Yum, I love edamame!
me too, I think they’re so underrated!
What lovely & appetizing finger food! I love them: bright, tasty looking & beautiful! Yummmmmmm! I am also participating in the dessert section! 😉
thanks sophie! I’m very slowly making my way through the potluck, there are so many bloggers this time!, but definitely looking forward to dessert.. 🙂
Gorgeous, I’m really excited by the pancakes!
thanks poppy!
These photos are actually making my stomach cry out! hahaha, brilliant!
haha, that’s a good sign! (for me… maybe not for your stomach though)
So very gorgeous! I think this recipe would coerce anyone into veganism, anytime!
I love tiny everything. These are so cute! And they look delicious.
Your food is always so lovely. Thank you so much for joining us again!
thanks annie! it’s a great potluck to be apart of!
Oooh! So green. I love the colour.
haha I know, I didnt realise everything I bought was different shades of green until it all came together!
These are fab! And so cute 🙂 loving the pancake recipe, it completely surprised me that it had potato in it! Can’t wait to try it. This may be a silly question but is all rice flour glutenous or are there different types?
yes the potato gives it that lovely golden colour. glutinous rice flour is different to normal rice flour, you should get it in any asian grocery stores, it makes the cooked dough really chewy and stretchy
Thanks 🙂 I will look out for it next time I’m in there!
What a great addition to the potluck. Love tiny, looks yummy, pics are incredible!
I love little food. But I think I tend to eat more and yours are so beautiful! I’d probably admire them for a bit first.
thank you! me too.. I tend to get greedy and just lose count!
Wow, what a beautiful dish, Jess; just glorious. Looks delicious and just the thing for this time of year. Thanks so much for sharing =) xo!
thanks christina, your comments are always so lovely! with fresh veggies, it’s hard to go wrong really…
Tiny food tastes better, even if “impractical”! Gorgeous contribution to the VVP!
looks gorgeous 🙂 thanks for posting the recipe^^
I am in LOVE with this dish 🙂 Everything about it – so beautiful!
thank you!
Glad to see you’re participating in the potluck again, too! I share your fondness for tiny impractical food. 🙂
Oh and these look completely gorgeous! Worthy of a fancy event! (Like, I would serve them at my wedding.)
thanks allison! good to see you’re back as well! I had to do it in three parts, so overwhelmed by the size of this potluck!
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I love the bite sized snacks like this! YUM!
These looks really yummy. I’ve never used glutinous rice flour before, but these little pancakes sound like they would be fun to try! 🙂
its so nice to use glutinous rice flour because they get this really nice chewy texture when they’re hot and cripsy on the outside…
I love these! They look beautiful, and I am sure they taste amazing. I am a big fan of edamame too.
thank you! tbh I sort of made it all up as I went along, so it was nice to know that everything actually fit together flavour/texture wise..
What a beautiful dish!
These are so cute! I love tiny, impractical food. You feel less guilty eating so much! 🙂
totally agree! until you eat a solid dozen.. then the guilt starts to set in..
I love mini foods too! love the edamame broccolini! and veggies!
These are gorgeous! I have a strong urge to go buy egg rings just so I can make itty bitty pancakes 🙂
thank you! egg rings are so handy for little pancakes and crumpets and flatbread.. (have yet to use them for eggs though!)
Tiny impractical food – love it. It looks really great. The puree looks so beautiful and I can imagine with the ginger it is going to taste great too. Definitely adding this to my puree/dip collection. Thank you.
yes, I think the ginger gives it a bit more zing and dimension
Hi Jess,
Your appetizer looks amazing! I love pancakes, and will definitely go for gluten-free ones! Amazing concept…
Rika
http://www.veganmiam.com
thanks for such a lovely comment Rika!
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This is a small impractical food that sounds completely worth the trouble of making it!
thanks! I’d like to think so…
The pictures look so professional and the mini pancakes are beautiful. Your recipe has given me an idea to make mini Indian pancakes(dosa) for my next Indian party. thank you.
thank you! ooh, those sound fabulous, and perfect for sharing
Absolutely gorgeous, and I’m sure as delicious as they look!
These look super tasty! A bit fiddly to make but I think probably worth it. I’m bookmarking these for a day when I have a bit of time! Yum!