Exquisite Indonesian Gluten-Free Breakfast Feast: Savor the Flavors of Bali

Discover an authentic Indonesian gluten-free breakfast recipe that brings the flavors of Bali right to your table. Featuring delicious rice flour pancakes and a savory vegetable mixture, this meal is perfect for a special Sunday morning.

Time: (Prep, Cook, Total): 20 minutes, 15 minutes, 35 minutes

Servings: 6

Difficulty: Intermediate

Cuisine: Indonesian

Allergens

Eggs, soy (gluten-free)

Ingredients

12 large eggs 2 cups gluten
free rice flour 1/4 cup coconut milk 2 tbsp vegetable oil 1 medium onion, thinly sliced 2 cloves garlic, minced 1 small red chili, finely chopped 1/2 tsp turmeric powder Salt and pepper, to taste 3 cups mixed vegetables (bell peppers, carrots, zucchini) 1 cup bean sprouts 2 tbsp gluten
free soy sauce 2 tbsp fish sauce 1 tbsp sugar

Instructions

Begin by preparing the gluten free rice flour pancakes. In a large bowl, combine the rice flour and coconut milk until well mixed. Add water as needed to reach a pancake batter consistency. Set aside. Heat 1 tbsp of vegetable oil in a non stick pan over medium heat. Pour 1/4 cup of the batter into the pan, swirling to form a thin, round pancake. Cook for about 2 minutes per side or until golden brown. Repeat until all the batter is used. In another pan, sauté onion, garlic, and red chili in 1 tbsp of vegetable oil over medium heat. Once the onions are translucent, add turmeric powder, salt, and pepper to taste. Stir well. Add mixed vegetables to the pan and cook until they become tender. Add bean sprouts and cook for another minute. In a separate bowl, mix gluten free soy sauce, fish sauce, and sugar. Pour the sauce mixture over the cooked vegetables and toss until evenly coated.

Chef’s Insight

The key to this dish is balancing flavors - from the rich taste of coconut milk in the pancakes to the savory spices in the vegetable mixture. This combination creates a symphony of flavors that will transport you straight to Bali.

Notes

Make sure to use gluten-free soy sauce and fish sauce to maintain the recipe's gluten-free status.

Substitutions

You can substitute the rice flour with gluten-free all-purpose flour if needed. For a vegan option, use flax or chia eggs instead of regular eggs and replace fish sauce with coconut aminos.

Alternative Preparations

This recipe can be prepared as a vegan dish by using tofu scramble instead of the egg pancakes.

Alternative Methods

You can cook the rice flour pancakes on a griddle or flat pan, adjusting the cooking time accordingly.

Best Storage Practice

Store leftover gluten-free rice flour pancakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat gently before consuming.

Shelf Life

Fresh ingredients should be used within 2-3 days of preparation.

Plating Tips

Place the gluten-free rice flour pancakes on a large platter, folding them to create various shapes and sizes. Top with the Indonesian vegetable mixture, garnishing with fresh herbs like cilantro or mint for an extra touch of color.

Nutrition Facts

The gluten-free rice flour pancakes provide a good source of energy, while the vegetables offer vitamins and fiber. The dish is also low in saturated fats and high in protein.