Sunday, June 23, 2013

Vietnamese Steam Rice Cakes



Vietnamese Steam Rice Cakes

This is Vietnamese recipe of steam rice cakes, you can do it 2 ways, to steam it or cook it in hot cake pan (Thai KaNum Krok pan) in Vietnam this recipe is steamed on a large steamer with many tiny bowls inside the steamer. I did it a bit different because I don’t have tiny bowls to steam. I mix everything according to the package then I use Num Krok pan to cook it, it works well.

To make the filling
1/3 cup of dried shrimps (you can also use fresh shrimps) soaks wash set aside
1/2 cup of yellow monk bean soak for few hours then steam until it is cooked
1/4 cup of minced preserved turnip
2 minced shallots
2 minced green onions or chives
Dash of sugar and msg up to you
2 T of oil



To make the sweet fish sauce (1 to 2 serving)
3 T of fish sauce
2 T of sugar (more or less up to you)
2 to 3 T of lime juice
3 T of water
1 garlic clove, minced
1 Thai chili minced
Mix and adjust the flavor to your taste.


Heat oil on medium heat until hot; add shallots stir fry until golden color
Add dried shrimps, and turnip, stir fry until hot
Add green onion, monk bean, sugar, msg mix well turn the heat off
Take the filling mixture out and set aside


For the batter
You need 1 bag of Bot Banch Beo Vietnamese rice cake and mix with 4 cup of water (direction is on the package) what I did with my recipe is I used 3 cup of water and 1 cup of coconut milk.

Heat up the Num Krok cake pan on medium heat until hot brush with oil inside each hole. Spoon the cake batter into the holes cover and cook for 2 minutes or until the batter is a bit thicker,

Now add 1 t of filling to each batter and drizzle 1 t of cake batter on top so the filling will stick with the cake, continue to cook until the batter is done. Take each cake out put them on a serving platter. Repeat the remaining batter and filling.

To serve the rice steam cake all you have to do is drizzle the sweet fish sauce on the top of the cake and enjoy!

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