Bột Chiên (Fried Rice Flour Cakes) with Egg and Fish Sauce Dip

Instructions

1. 1In a medium bowl, whisk together the 1 cup rice flour, 1/4 cup tapioca starch, 1 1/2 cups water, and 1/4 teaspoon salt until the mixture is completely smooth. Pour this mixture into a greased 20.32 × 20.32 cm square baking pan.
2. 2Steam the mixture in a steamer basket over boiling water for 20 to 25 minutes, or until the rice flour cake is set and firm to the touch. Let the steamed rice flour cake cool completely in the pan, which will take about 30 minutes. Once cool, cut the cake into 2.54 cm squares.
3. 3Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat until the oil shimmers, about 175°C. Carefully add the cut rice flour cakes to the hot oil in a single layer. Fry for 5 to 7 minutes per side, until they are golden brown and crispy.
4. 4Push the fried rice flour cakes to one side of the skillet. Crack the 2 large eggs into the empty space in the skillet. Scramble the eggs until they are fully cooked, about 2 to 3 minutes.
5. 5Gently mix the scrambled eggs with the fried rice flour cakes in the skillet. Sprinkle the mixture with the 2 tablespoons of chopped green onions and the 1/4 cup pickled radishes, if using. Stir to combine.
6. 6While the cakes and eggs are finishing, prepare the dipping sauce. In a small bowl, combine the 2 tablespoons fish sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon chili garlic sauce. Stir until the sugar is dissolved.
7. 7Serve the Bột Chiên immediately with the prepared dipping sauce on the side.

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