Bột Chiên (Fried Rice Flour Cakes)

Ingredients

• 1 cup Rice flour
• 1/4 cup Tapioca starch
• 1 1/2 cups Water
• 2 large Eggs
• 2 tbsp Scallions
• 4 tbsp Vegetable oil
• 2 tbsp Soy sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 1 cup of rice flour and the 1/4 cup of tapioca starch. Gradually whisk in the 1 1/2 cups of water until you have a smooth batter with no lumps.
2. 2Heat 2 tablespoons of the 4 tablespoons of vegetable oil in a 25.4 cm non-stick skillet over medium-high heat, about 190°C. The oil should shimmer.
3. 3Pour the batter into the hot skillet. Cook without stirring for 5 to 7 minutes, or until the bottom is set and lightly golden. The edges should start to pull away from the sides of the pan.
4. 4Using a spatula, cut the set batter in the skillet into 2.54 cm squares. Gently toss the squares around in the pan.
5. 5Push the rice flour squares to one side of the skillet. Crack the 2 large eggs into the empty side of the skillet. Scramble the eggs until they are just set, then break them up and mix them with the rice flour squares.
6. 6Add the 2 tablespoons of scallions to the skillet. Continue to cook, stirring and tossing everything together, for another 3 to 5 minutes, or until the rice flour cakes are golden brown and crispy on the edges.
7. 7Remove the skillet from the heat. Serve the Bột Chiên immediately with the 2 tablespoons of soy sauce on the side for dipping.

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