BantanFlour Porridge
A simple Mongolian bantan-style flour porridge cooked in broth. The flour is rubbed into small crumbs so it disperses without large lumps.
Prep
10m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 700mlWater
- 120gAll-Purpose Flour
- 5gSalt
- 30gUnsalted Butter
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a gentle simmer at about 95°C (203°F).
- 02
Whisk in the all-purpose flour gradually so the porridge stays smooth and lump-free.
- 03
Cook, stirring constantly, until the mixture thickens to a silky consistency.
- 04
Stir in the salt and continue cooking briefly at about 95°C (203°F).
- 05
Finish with the unsalted butter and stir until the porridge looks glossy, then serve warm.
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