Description
Create Savory Vietnamese Rice Cakes at Home
Ingredients
Scale
- 1 cup Rice Flour
- 1/4 cup Tapioca Flour
- 1/2 teaspoon Salt
- 1 cup Water
- 1 tablespoon Vegetable Oil
- 1/2 cup Dried Split Mung Beans
- 1/4 cup Dried Shrimp
- 2 tablespoons Green Onions
- 3 tablespoons Fish Sauce
- 1 tablespoon Granulated Sugar
- 1 tablespoon Fresh Lime Juice
- 2 cloves Garlic
- 1 piece Bird’s Eye Chilies
Instructions
- Soak mung beans and dried shrimp overnight to enhance creaminess.
- Boil the mung beans until tender, about 30 minutes, then mash with salt.
- Sauté soaked dried shrimp in vegetable oil until dry and crumbly, about 8-10 minutes.
- Whisk together rice flour, tapioca flour, salt, and water until smooth.
- Heat your steamer and lightly oil small bowls.
- Pour 1 tablespoon of batter into each bowl and steam for 6-8 minutes.
- Sauté chopped green onions in oil for 2-3 minutes until fragrant.
- Mix fish sauce, water, sugar, lime juice, garlic, and chilies until sugar dissolves.
- Top steamed cakes with mung beans, shrimp, and scallion oil, then serve with nuoc cham.
Notes
- Look for medium or fine rice flour for best results.
- For a vegetarian option, substitute shrimp with ground pork or omit it.
- Use room temperature water for the batter.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 cake
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg