Bánh Bột Chiên | Vietnamese Fried Rice Flour Cake
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Additional Time
4 hrs
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Total Time
4 hrs 50 mins
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Servings
6 servings
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Calories
360 kcal
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Course
Main Course, Breakfast, Appetizer, Snacks
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Cuisine
Vietnamese
Bánh Bột Chiên | Vietnamese Fried Rice Flour Cake
Description
This recipe begins by preparing pickled shredded carrots and daikon in vinegar, sugar, and salt, which provide a crisp, tangy contrast to the fried rice flour cakes. The cakes themselves are made from a smooth batter of rice flour, tapioca starch, water, vegetable oil, and salt. The batter is thickened over medium heat or microwaved until it forms a mash-like consistency, then steamed in greased pans until firm.
Once chilled, the cakes are cut into slices and fried in avocado oil with soy sauce, eggs, and chopped green onions, resulting in pieces that are crispy on the outside yet tender inside, enriched by the eggs and flavored with soy sauce. The accompanying dipping sauce is a balance of salty, sweet, and sour with an optional spicy kick from bird's eye chili.
Serving involves stacking or arranging the crispy fried rice cakes with the pickled vegetables and a side of dipping sauce, making it a snack or light meal with layered textures and a blend of sweet, sour, salty, and spicy elements. The notes emphasize proper pan size, steaming thickness, and resting the cakes chilled to achieve the best texture, as well as the egg ratio to ensure crispiness and flavor during frying.
Ingredients
For the Rice Flour Cake
- 2 cups rice flour (bột gạo)
- 3 tablespoons tapioca starch (bột năng)
- 3 cups water
- 2 teaspoon vegetable oil
- 1 teaspoon salt
For Frying the Rice Flour Cakes
- 1 tablespoon soy sauce Maggi seasoning soy sauce, divided
- 1 tablespoon avocado oil
- 6 egg
- 2 green onion chopped
For the Pickled Vegetables
- 1 cup carrot shredded
- 1 cup daikon shredded, or green papaya
- 3 tablespoons white vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Dipping Sauce
- ¼ cup soy sauce
- 2 tablespoons vinegar
- 2 tablespoons sugar
- bird's eye chili optional, Thai chili, sliced
Instructions
- Pickle the carrots and daikon. In a jar or bowl, mix carrots, daikon, white vinegar, sugar, and salt until well combined. Cover and refrigerate until ready to serve.
- Make the rice flour cake batter.Stovetop Method: In a saucepan, whisk together rice flour, tapioca starch, water, vegetable oil, and salt until smooth. Heat over medium, stirring constantly, for 5-6 minutes until the mixture thickens into a smooth paste. As soon as it begins to boil or thicken at the bottom, turn off the heat and mix in the remaining ½ cup of water until smooth. The consistency should be similar to mashed potatoes.Microwave Method: In a microwave-safe bowl, whisk together rice flour, tapioca starch, water, vegetable oil, and salt until smooth.Microwave for 2 minutes, stir, then continue microwaving in 30-second intervals, stirring between each, until a smooth, thick paste forms.
- Steam the rice flour cake. Grease two 6-inch pans with oil and divide the batter evenly between them. Smooth the surface by covering it with plastic wrap, pressing it down, then removing the wrap. Cover the pans with foil.
- In a steamer or a large pot with a lid, add 2 cups of water, place the pans inside, and cover with the lid. Steam for 20 minutes, then remove from heat and let cool completely. Once cooled, remove the cakes from the pans and refrigerate for at least 4-6 hours (overnight is best) before cutting.
- Fry the rice flour cake with eggs. When ready to eat, cut the rice cake into cubes or rectangles. Toss the rice cakes with ½ tablespoon of soy sauce for extra flavor.
- Heat oil in a pan over medium-high heat, then add 1 cup of rice cake cubes. Fry for 2-3 minutes until golden and crispy on one side, then flip. Add more oil if needed, then crack 2 eggs into the pan and sprinkle scallions on top. Lightly move the eggs around for even cooking, then let them set. Flip if desired. Transfer to a plate and repeat with the remaining rice cakes.
- Make the dipping sauce. In a small bowl, mix together soy sauce, vinegar, and sugar until well combined.
- Serve. Top the crispy rice cakes with scallions and serve with pickled carrots and daikon or shredded green papaya and dipping sauce on the side. Enjoy while hot!
Notes
- Use a pan fitting inside your steamer and pour batter 1 to 1½ inches thick to ensure even cooking.
- Grease pans or line with parchment to prevent sticking and ease cake removal.
- Cover batter with plastic wrap after pouring and smooth it out for an even surface before steaming.
- Steam until a toothpick inserted comes out clean; if not, steam longer.
- Chill rice cakes in the fridge for at least 4-6 hours or overnight before slicing to improve texture.
- Use 2 eggs per 1 cup of rice cake for the best balance of crispiness and flavor when frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 164mg | 55% |
| Sodium | 1571mg | 65% |
| Potassium | 253mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 3841IU | 77% |
| Vitamin C | 6mg | 7% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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