Bột Chiên (Fried Rice Flour Cakes)

Ingredients

• 1 cup Rice Flour
• 1/4 cup Tapioca Starch
• 1 1/4 cups Water
• 2 Eggs
• 4 tablespoons Vegetable Oil
• 2 tablespoons Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sugar
• 2 tablespoons Green Onions

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

Instructions

1. 1In a medium bowl, whisk together the 1 cup of Rice Flour and the 1/4 cup of Tapioca Starch. Gradually whisk in the 1 1/4 cups of Water until the mixture is completely smooth and there are no lumps.
2. 2Lightly grease a 22.86 cm round cake pan. Pour the rice flour mixture into the prepared pan. Cover the pan with foil. Steam the mixture over medium heat for 20 to 25 minutes, or until the cake is firm and set. You can test for doneness by inserting a toothpick; it should come out clean.
3. 3Remove the steamed rice flour cake from the steamer and let it cool completely on a wire rack for at least 15 minutes. Once cooled, cut the cake into 2.54 cm squares.
4. 4Heat 2 tablespoons of the Vegetable Oil in a large non-stick skillet over medium-high heat, about 190°C. Add the cut rice flour cake squares to the hot oil in a single layer, being careful not to overcrowd the pan. Fry for 5 to 7 minutes per side, until golden brown and crispy.
5. 5Push the crispy rice flour cakes to one side of the skillet. Add the remaining 2 tablespoons of Vegetable Oil to the empty side of the skillet. Crack the 2 Eggs into the skillet and scramble them until they are just set. Gently mix the scrambled eggs with the fried rice flour cakes.
6. 6While the cakes and eggs are in the skillet, prepare the dipping sauce. In a small bowl, combine the 2 tablespoons of Soy Sauce, 1 tablespoon of Rice Vinegar, and 1 teaspoon of Sugar. Stir until the sugar is dissolved.
7. 7Serve the Bột Chiên immediately. Drizzle the dipping sauce over the cakes and eggs, and garnish with the 2 tablespoons of chopped Green Onions.

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