Bánh Cay Nướng (Grilled Spicy Rice Cakes)
80% chuẩn vị · Vietnamese
A variation of Bánh Cay where the cakes are grilled or pan-seared instead of deep-fried, resulting in a slightly chewier texture and a smoky flavor. The filling remains savory and spicy, offering a different but equally delicious experience.
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
- Glutinous rice flour2 cups
- Rice flour1/4 cup
- Ground pork1/2 lb
- Minced shrimp1/4 lb
- Scallions, finely chopped1/4 cup
- Fresh chili, minced1 tbsp
- Garlic, minced1 tsp
- Fish sauce1 tbsp
- Sugar1 tsp
- Salt1/2 tsp
- Black pepper1/4 tsp
- Water1/2 cup (approx.)
- Cooking oil2 tbsp
Các bước
- 1
Prepare the dough: Combine glutinous rice flour, rice flour, salt, and pepper. Gradually add water to form a soft, pliable dough. Knead until smooth.
- 2
Prepare the filling: Mix ground pork, minced shrimp, scallions, chili, garlic, fish sauce, and sugar in a bowl.
- 3
Divide dough into portions. Flatten each portion, add filling to the center, and seal, shaping into flattened round cakes.
- 4
Heat cooking oil in a grill pan or cast-iron skillet over medium-high heat.
- 5
Place the rice cakes in the hot pan and grill/sear for about 5-7 minutes per side, until golden brown with grill marks and cooked through. Brush with a little oil if needed.
- 6
Serve hot, garnished with fresh herbs.
