The Food Group

In this segment, the second of four videos, Mandarin Oriental Bangkok's Chef Narain Kiattiyotcharoen shows us how to make steamed rice-flour crêpes with a coconut and prawn filling. Although Chef Narain uses a fancy crêpe-steamer to make the crêpes in his demonstration, he also explains how to use an alternate method at home!

Steamed rice-flour crepe with prawn and coconut filling recipe:
(Serves four)

4 1/2 tablespoons of chili oil
2 tablespoons of garlic, finely chopped
1 tablespoon of coriander roots, finely chopped
1/4 cup of tomalley
1 1/4 cups of prawns, shelled, deveined, and minced
1 cup grated coconut flesh
1 1/2 teaspoons of salt
1/2 cup of granulated sugar
1 teaspoon ground white pepper
3 kaffir lime leaves, finely shredded
1 cup of rice flour
1 cup of tapioca flour
1 cup of water
1 cup of coconut milk
crisp-fried garlic
bird's eye chilis

Heat the chili oil in a wok for about one minute, add garlic and coriander roots to stir-fry until aromatic, then add the tomalley. Continue sautéing for a few minutes, add the prawns, and stir well until the mixture is cooked. Add the coconut, then keep cooking and flavor with salt and sugar. When the mixture is quite dry add the pepper and kaffir lime leaves, stir well, and remove from the heat. Allow to cool, then take the amount of a coffee spoon and shape into a ball 2 centimeters in diameter. Continue until all the mixture is used up. Set aside.

In a mixing bowl, combine rice flour with tapioca flour; gradually add a little water to knead. When the dough is formed, add the rest of the water and coconut milk to mix. Stir and strain well. Set aside.

To prepare the steamer, put a pot on the stove and a cheesecloth over the top. Gently pour hot water through the cloth, then pull the cloth tight and secure with rubber bands. Bring the water to a boil.

As soon as the water boils, pour a spoonful of the batter onto the middle of the cloth and smooth the batter out to all sides with the back of the spoon leaving a rim of about 1 inch. Cover with a lid, and let it steam for a few seconds. Place a ball of filling in the middle of the batter once the color becomes slightly transparent-white, and delicately and loosely fold the edges over the filling with a slight twist of the hand. Gently pull the crêpe off the cheesecloth and put it onto an oiled plate. Sprinkle with crisp-friend garlic and serve warm with coriander, lettuce, and bird's eye chilis.

Music is "Gameboy Memories" by Macroform (, downloaded from, licensed under Creative Commons Attribution-ShareAlike 2.5 Generic (


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