Bánh Bột Chiên (Classic Vietnamese Fried Rice Flour Cakes)

Nguyên liệu

• Rice flour2 cups
• Tapioca starch1/4 cup
• Water3 cups
• Salt1 teaspoon
• Vegetable oil1/2 cup
• Eggs4
• Scallions4 stalks
• Garlic2 cloves
• Fish sauce2 tablespoons
• Sugar1 tablespoon
• Lime juice1 tablespoon
• Chili peppers1
• Cilantro1/4 cup
• Green papaya1 cup
• Carrots1/2 cup

Các bước

1. 1

   In a large bowl, whisk together rice flour, tapioca starch, and salt. Gradually whisk in water until smooth.

2. 2

   Pour the mixture into a saucepan. Cook over medium heat, stirring constantly, until thickened into a very thick paste. This will take about 10-15 minutes.

3. 3

   Pour the paste into a greased 8x8 inch baking pan. Smooth the top. Let it cool completely, then refrigerate for at least 2 hours, or until firm.

4. 4

   Once firm, cut the rice cake into 1-inch squares.

5. 5

   Prepare the dipping sauce: Mince garlic and chili. In a small bowl, combine fish sauce, sugar, lime juice, minced garlic, and chili. Stir until sugar dissolves. Add a splash of water if too thick.

6. 6

   Finely chop scallions and cilantro.

7. 7

   Heat about 1/4 cup of vegetable oil in a large non-stick skillet over medium-high heat. Add the rice cake squares in a single layer. Fry until golden brown and crispy on one side, about 5-7 minutes.

8. 8

   Flip the cakes. Crack eggs into the skillet around the cakes. Stir the eggs to scramble them slightly, allowing them to cook and adhere to the cakes. Continue to fry until the other side of the cakes is golden and crispy, and the eggs are cooked through, about another 5-7 minutes.

9. 9

   Add chopped scallions and cilantro to the pan and toss briefly. Serve immediately with the dipping sauce, pickled carrots, and green papaya salad.