Central- style pancakes

Method

1. Half-fill a wok or large saucepan with water and bring to a rapid boil over a high heat.
2. Line a steamer basket or bamboo steamer with baking paper and punch a few small holes in the paper. Drain the mung beans and place them in the steamer, then set over the pan and cover with a lid. Steam for 15 minutes, or until the beans are soft. Set aside.
3. Meanwhile, make the pancake batter. Sift the rice flour and plain flour into a bowl, add the salt and turmeric and mix well. Pour the coconut cream and soda water into the bowl and whisk to form a smooth batter. Set aside to rest for 10 minutes.
4. Place a frying pan over a medium heat. Add 1 tablespoon of the oil together with the garlic and prawns and stir-fry for 2 minutes, or until the prawns are just cooked. Remove the prawns and set aside. Wipe the pan clean, then add the remaining oil and repeat this process with the pork belly.
5. Lightly oil a non-stick 15–18 cm crêpe pan and place it over a medium heat. Sprinkle a third of the spring onion into the pan and pour a third of the batter into the centre, then pick the pan up by the handle and tip it to spread the batter over the entire surface of the pan. Pour any excess back into the original batter. (The pancake should be quite thin.)
6. Scatter some mung beans, school prawns, pork, spring onion and bean sprouts over half of the pancake. Season with the salt and white pepper, then reduce the heat to low and cook for about 6 minutes, or until the pancake is crisp and browned. Using a spatula, fold the pancake in half and slide it onto a large plate. Repeat with the remaining ingredients.
7. To serve, cut the pancakes into three or four pieces. Pick up a mustard green leaf and top it with a pancake piece and a couple of perilla and mint leaves. Roll the leaf up to form a parcel and dip it into nuoc cham before eating.