Bánh Củ Cải (Vietnamese Radish Cake)
Món truyền thống · Vietnamese
A classic Vietnamese savory cake made from grated daikon radish and rice flour, pan-fried until golden brown and crispy. It's often served with a side of nuoc cham dipping sauce and fresh herbs.
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
- Daikon radish500g
- Rice flour150g
- Tapioca starch50g
- Water400ml
- Salt1 tsp
- Sugar1 tsp
- Vegetable oil3 tbsp
- Scallions2 stalks
- Black pepper1/2 tsp
Các bước
- 1
Peel and finely grate the daikon radish. Squeeze out excess water.
- 2
In a large bowl, whisk together rice flour, tapioca starch, salt, sugar, and black pepper.
- 3
Gradually add water to the dry ingredients, whisking until a smooth batter forms. Stir in the grated daikon radish and chopped scallions.
- 4
Heat vegetable oil in a non-stick skillet over medium heat.
- 5
Pour about 1/4 of the batter into the skillet, spreading it evenly to form a thin cake.
- 6
Cook for 5-7 minutes per side, until golden brown and crispy. Repeat with the remaining batter.
- 7
Cut the cakes into wedges and serve hot with nuoc cham and fresh herbs.
