Bột Chiên (Fried Rice Flour Cakes)

Instructions

1. 1In a medium bowl, combine the 1 cup of rice flour, 1/4 cup of tapioca starch, 1 1/2 cups of water, and 1/2 tsp of salt. Whisk the mixture until it is smooth and lump-free, then let the batter rest at room temperature for 30 minutes to allow the flours to fully hydrate.
2. 2Lightly grease an 20.32 × 20.32 cm heatproof pan or dish with a small amount of the 4 tbsp of vegetable oil. Pour the rested batter into the greased pan. Steam the mixture over high heat (approximately 100°C / 100°C) for 20-25 minutes, or until the cake is firm to the touch and appears translucent in the center. Carefully remove the pan and let the steamed cake cool completely at room temperature for at least 1 hour, which will make it easier to cut. Once cooled, cut the cake into 2.54 cm cubes.
3. 3In a 30.48 cm non-stick skillet, heat 3 tbsp of the 4 tbsp of vegetable oil over medium heat (approximately 148.9-162.8°C / 150-160°C). Add all of the 2.54 cm rice flour cake cubes to the hot oil. Fry the cubes for 8-10 minutes, turning them occasionally with a spatula, until they are golden brown and crispy on all sides.
4. 4Push the fried rice cake cubes to one side of the skillet, creating an empty space. Crack the 2 large eggs into this empty space and quickly scramble them with your spatula until they are just set, about 1-2 minutes.
5. 5Combine the scrambled eggs with the fried rice cakes in the skillet. Sprinkle the 2 tbsp of chopped green onions over the mixture and cook for another 1 minute, stirring gently to combine all ingredients.
6. 6In a small bowl, whisk together the 2 tbsp of soy sauce, 1 tbsp of rice vinegar, 1 tsp of sugar, and 1/2 tsp of chili sauce until the sugar is fully dissolved. This is your dipping sauce.
7. 7Serve the hot fried rice flour cakes immediately with the prepared dipping sauce.

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