Prep time: 15 mins | Cook time: 45 mins | Total time: 60 mins | Serving: 4
Fried rice flour cake- bánh bột chiên is a popular street food that you can easily find in every corner of Saigon. Influenced by Chinese pastry, the Vietnamese fried rice flour cake has changed throughout the years. It is also an after school snack liked by many students and young people.
INGREDIENTS
For the cake
- Taro: 500 gr
- Water: 750 ml (500ml + 250ml)
- Rice flour: 200 gr
- Corn starch: 40 gr
- Sugar: 1 tsp
- Cooking oil: 2 tsp
- Salt: 1 pinch
For the garnish
- Green onion: 100 gr sliced
- Eggs: 8
For the dipping sauce
- Pickled carrot & radish: 100 gr
- Soya sauce: 50 ml
- Water: 60 ml
- Sugar: 2 tsp
- Chili sauce (optional)
INSTRUCTIONS
Making the rice flour cake
- In a mixing bowl, mix the rice flour, corn starch and 250 ml water and stir well. Put it aside.
- Cut the taro in small cubes.
- In a medium pot, cook the taro and 500 ml water for 15 minutes at medium heat until the taro is cooked and softened thoroughly.
- Mash the taro then put it in the rice flour mixture. Add sugar, salt and cooking oil in the mixture and mix well.
- Line the bottom and sides of an 8- inch cake pan with parchment paper. Pour the mixture into the cake pan.
- Steam it for 20 minutes at medium heat. Frequently wipe the lid dry with a paper towel to ensure the water droplets won’t fall into the cake.
- Wait for the cake to cool and cut them into cubes (1.5 x 3 cm). (Note: you can put the cake in the fridge to speed up the cooling process).
- In a nonstick pan, fry the cubes until they turn a light brown color.
- In another bowl, beat 2 eggs.
- On medium heat, fry the green onions first, then add in the fried cakes. After that, add in your beaten eggs. Leave it to cook for around 30 seconds and flip the whole thing.
Making the Dipping sauce
- Combine the water, soy sauce, and sugar in a bowl. Mix well until the sugar dissolves.
- Put some pickled carrot and radish in the sauce.
Note: You can adjust the concentration of the sauce by adding more water or soy sauce.
Recipe
Ingredients
For the cake
- Taro: 500 gr
- Water: 750 ml (500ml + 250ml)
- Rice flour: 200 gr
- Corn starch: 40 gr
- Sugar: 1 tsp
- Cooking oil: 2 tsp
- Salt: 1 pinch
For the garnish
- Green onion: 100 gram sliced
- Eggs: 8
For the dipping sauce
- Pickled carrot & radish: 100 gr
- Soya sauce: 50 ml
- Water: 60 ml
- Sugar: 2 tsp
- Chili sauce (optional)
Instructions
Making the rice flour cake
- In a mixing bowl, mix the rice flour, corn starch and 250 ml water and stir well. Put it aside.
- Cut the taro in small cubes.
- In a medium pot, cook the taro and 500 ml water for 15 minutes at medium heat until the taro is cooked and softened thoroughly.
- Mash the taro then put it in the rice flour mixture. Add sugar, salt and cooking oil in the mixture and mix well.
- Line the bottom and sides of an 8- inch cake pan with parchment paper. Pour the mixture into the cake pan.
- Steam it for 20 minutes at medium heat. Frequently wipe the lid dry with a paper towel to ensure the water droplets won’t fall into the cake.
- Wait for the cake to cool and cut them into cubes (1.5 x 3 cm). (Note: you can put the cake in the fridge to speed up the cooling process).
- In a nonstick pan, fry the cubes until they turn a light brown colour.
- In another bowl, beat 2 eggs.
- On medium heat, fry the green onions first, then add in the fried cakes. After that, add in your beaten eggs. Leave it to cook for around 30 seconds and flip the whole thing.
Making the Dipping sauce
- Combine the water, soy sauce, and sugar in a bowl. Mix well until the sugar dissolves.
- Put some pickled carrot and radish in the sauce.
Note: You can adjust the concentration of the sauce by adding more water or soy sauce.
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