Bánh Tẻ Chiên (Fried Rice Cakes)
60% chuẩn vị · Vietnamese
A creative twist on Bánh Tẻ, where the steamed rice cakes are pan-fried until golden and crispy on the outside, while remaining soft and chewy inside. This variation offers a delightful textural contrast.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Rice flour2 cups
- Tapioca starch1/4 cup
- Water3 cups
- Salt1 teaspoon
- Ground pork1/2 lb
- Shallots, minced2 tablespoons
- Wood ear mushrooms, rehydrated and chopped1/4 cup
- Fish sauce1 tablespoon
- Black pepper1/2 teaspoon
- Vegetable oil3 tablespoons
- Banana leaves, blanched12-16 pieces
Các bước
- 1
Prepare the filling and dough as per the traditional Bánh Tẻ recipe (Steps 1-3).
- 2
Assemble the cakes: Wrap the rice paste and filling in banana leaves to form rectangular packets as in the traditional recipe (Step 4).
- 3
Steam the cakes: Steam the bánh tẻ for 20-25 minutes until cooked through (Step 5 of traditional recipe). Let them cool slightly.
- 4
Fry the cakes: Remove the banana leaves. Heat vegetable oil in a non-stick skillet over medium heat. Pan-fry the steamed cakes for 3-5 minutes per side, until golden brown and slightly crispy.
- 5
Serve: Serve hot, optionally garnished with fresh herbs or chili.
