Can I use tapioca flour to make Vietnamese crepes?
Or must it be rice flour? The recipe is:
1/2 cup dried mung beans
1 cup unsweetened coconut milk, stirred before using
2 cups white rice flour
1 cup cornstarch
4 cups water
2 scallions, thinly sliced
1 1/2 teaspoons turmeric
I'm not sure what your recipe is in Vietnamese, but I have made banh trang (rice paper wrappers) using the method I learned in Vietnam, which consists of nothing but rice flour and water. I can't imagine that rice flour is unavailable in your region. Rice flour is available in Asian markets. If you really can't find it locally, surely there is nothing in the world that can't be ordered on-line these days. It may be possible to substitute something else, but why not make the required effort and stick to the authentic recipe?
This is for banh xeo (not banh trang as mentioned by LorenzoG, BTW some banh trang has tapioca flour in it, it keeps them soft)...I would be afraid that the sticky starchy tapioca would behave differently if you subbed it for rice flour---I've typically seen tapioca flour in steamed VN preparations but not fried like a banh xeo. But you can sub it for the cornstarch in your recipe, some banh xeo recipes use a rice flour-tapioca flour combo. I'm not sure of the ratios if you sub that way. But I would recommend using rice flour as the main flour in your banh xeo.
Whoops--I totally missed the bean sprouts in the ingredients list. Of course it's banh xeo. My bad. That said, I didn't mean to imply that the recipe was for banh trang, since it clearly involves more ingredients than just a simnple rice wrapper. I guess I was trying to say that what pancake-like or crepe-like Vietnamese items have in common is that when the recipe calls for rice flour you probably should use rice flour.