Bột Chiên Chay (Vegan Fried Rice Flour Cakes)

Ingredients

• 1 cup Rice flour
• 1/4 cup Tapioca starch
• 1 1/2 cups Water
• 2 tablespoons Vegan egg substitute
• 4 tablespoons Vegetable oil
• 1/2 cup Green onions
• 1/2 cup Pickled carrots and daikon
• 2 tablespoons Soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Sugar
• 1/2 teaspoon Chili garlic sauce

Instructions

1. 1In a medium bowl, whisk together the 1 cup rice flour and 1/4 cup tapioca starch. Gradually whisk in the 1 1/2 cups water until the mixture is smooth. Let the batter rest for 30 minutes at room temperature.
2. 2Add the 2 tablespoons vegan egg substitute to the rested batter and whisk until fully combined.
3. 3Heat 2 tablespoons of the 4 tablespoons vegetable oil in a 10-inch non-stick skillet over medium heat, about 325°F (160°C). Once the oil is shimmering, pour in half of the batter, spreading it into an even layer.
4. 4Cook the batter for 5 to 7 minutes, or until the bottom is golden brown and firm to the touch. Carefully flip the cake using a spatula and cook the other side for another 5 to 7 minutes until golden brown and firm.
5. 5Remove the cooked cake from the skillet and place it on a cutting board. Cut the cake into 1-inch squares. Repeat steps 3, 4, and 5 with the remaining 2 tablespoons vegetable oil and batter.
6. 6While the cakes are cooking, prepare the dipping sauce. In a small bowl, combine the 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon chili garlic sauce. Stir until the sugar is dissolved.
7. 7In the same skillet used for the cakes, add the 1/2 cup green onions and 1/2 cup pickled carrots and daikon. Stir-fry over medium heat for 1 to 2 minutes until the green onions are slightly wilted and fragrant. Add the cooked rice flour cakes to the skillet and gently toss to combine with the vegetables for 1 minute.
8. 8Serve the Bột Chiên Chay immediately with the prepared dipping sauce on the side.

Substitutions

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