Bột Chiên (Vietnamese Fried Rice Flour Cakes)

Ingredients

• 1 cup Rice Flour
• 1/4 cup Tapioca Starch
• 1.5 cups Water
• 4 tbsp Vegetable Oil
• 1/2 cup Green Onions
• 1 cup Pickled Vegetables
• 2 tbsp Soy Sauce

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 until well combined.
2. 2Gradually whisk in the 1.5 cups of water until the mixture is completely smooth and no lumps remain. This is your batter.
3. 3Pour the batter into a lightly greased 20.32 × 20.32 cm square pan. Steam the pan over simmering water for 20 minutes, or until the cake is firm to the touch and a toothpick inserted into the center comes out clean.
4. 4Remove the pan from the steamer and let the steamed rice cake cool completely in the pan, about 30 minutes. This allows it to set properly before cutting.
5. 5Once cooled, carefully invert the cake onto a cutting board and cut it into 2.54 cm squares.
6. 6Heat the 4 tbsp of vegetable oil in a large 25.4 cm non-stick skillet over medium-high heat, about 190°C.
7. 7Carefully add the rice cake squares to the hot oil in a single layer, being careful not to overcrowd the pan. Fry for 4-6 minutes per side, until they are golden brown and crispy on all sides.
8. 8Add the 1/2 cup of chopped green onions to the skillet with the fried rice cakes and stir-fry for 1 minute until fragrant.
9. 9Serve the Bột Chiên immediately with the 1 cup of pickled vegetables and the 2 tbsp of soy sauce on the side.

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