Ingredients

• 1 cup rice flour
• 1 teaspoon kosher salt
• 1 (13 1/2-ounce) can coconut milk
• 1 egg
• 1 tablespoon palm sugar
• 1 tablespoon grated fresh ginger
• 1 teaspoon sesame oil
• 1/2 cup clarified butter
• Sweet Potato and Cumin filling, recipe follows
• 6 green onions, green part blanched
• Special equipment: a 4-inch cast iron pan

Directions

Sweet Potato and Cumin Filling:

3 sweet potatoes, peeled and cut into 1-inch cubes

2 tablespoons unsalted butter

1 white onion, thinly sliced (about 1 pound)

2 teaspoons ground cumin

2 green chiles, minced

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

1/2 teaspoon ground coriander

1/2 teaspoon mustard seeds

1/4 teaspoon ground turmeric

1 tablespoon chopped fresh coriander

1 teaspoon lemon juice

1 teaspoon kosher salt

Cook the sweet potatoes in boiling salted water until just cooked through, about 10 minutes. Drain and set aside in a large bowl.

Melt the unsalted butter in a large skillet. Saute the onion until golden, about 5 minutes. Combine the cumin, chilies, garlic, ginger, ground coriander, mustard seeds, and turmeric and stir into the onions and cook for 1 minute. Add the onion mixture to the sweet potatoes and mix well. Stir in the chopped coriander and the lemon juice. Season with the kosher salt.

Yield: 6 servings

Preparation Time: 15 minutes

Cooking Time: 15 minutes