Bột Chiên (Fried Rice Flour Cakes)

Instructions

1. 1In a medium bowl, whisk together the 1 cup rice flour, 1/4 cup tapioca starch, 1 1/2 cups water, and 1/2 teaspoon salt until the mixture is completely smooth and no lumps remain.
2. 2Lightly grease a square or rectangular pan (approximately 20 × 20 cm or similar size). Pour the rice flour mixture into the prepared pan. Cover the pan and steam over medium heat for 20 to 25 minutes, or until the mixture is set and firm to the touch. You can test for doneness by gently pressing the center; it should spring back slightly.
3. 3Allow the steamed rice flour cake to cool completely in the pan for at least 30 minutes. Once cooled, carefully turn it out onto a cutting board and cut it into about 2.5 cm cubes.
4. 4Heat 2 tablespoons of the 4 tablespoons vegetable oil in a large non-stick skillet or wok over medium-high heat, about 190°C. Once the oil is shimmering, add the about 2.5 cm rice flour cake cubes in a single layer, being careful not to overcrowd the pan. Fry for 5 to 7 minutes, turning occasionally, until the cubes are golden brown and crispy on all sides.
5. 5Push the crispy rice flour cake cubes to one side of the skillet. Add the remaining 2 tablespoons of vegetable oil to the empty side of the skillet. Crack the 2 large eggs into the oiled side and cook until the whites are set and the yolks are cooked to your preference, about 2 to 4 minutes.
6. 6Sprinkle the 2 tablespoons of chopped green onions over the fried rice flour cakes and eggs in the skillet.
7. 7While the eggs are cooking, prepare the dipping sauce. In a small bowl, whisk together the 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon chili garlic sauce until the sugar is dissolved.
8. 8Serve the Bột Chiên immediately, with the fried rice flour cakes and eggs arranged on plates. Spoon the dipping sauce into small individual bowls for each person, and add the 2 tablespoons of pickled radish to the dipping sauce or serve alongside.

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