Vietnamese Steam Rice Cakes

The Vietnamese Steam Rice Cakes recipe offers two methods to prepare this delightful dish: steaming or using a specialized pan known as a Thai KaNum Krok pan. In Vietnam, it is traditionally steamed in a large steamer with tiny bowls, but the author provides an alternative technique using the Num Krok pan, which has proven successful in achieving the desired result.

For the filling, the ingredients include dried shrimps (fresh shrimps can also be used), steamed yellow monk beans, minced preserved turnip, shallots, green onions (or chives), sugar, and optional MSG for seasoning. These components are sautéed in oil until well combined and flavorful, resulting in a delicious filling mixture that will be used in the rice cakes.

Additionally, a sweet fish sauce is prepared by combining fish sauce, sugar, lime juice, water, minced garlic, and minced Thai chili. This sauce can be adjusted to personal taste preferences, offering a balance of savory, sweet, and tangy flavors to complement the rice cakes.

To prepare the rice cake batter, the author uses a Vietnamese rice cake mix called “Bot Banch Beo,” mixed with water (the package provides specific directions). The author slightly modifies the recipe by using a combination of water and coconut milk for added richness and flavor. The Num Krok cake pan is heated, brushed with oil, and the batter is spooned into the holes. After a few minutes of cooking, the filling mixture is added on top of the batter, followed by a drizzle of more cake batter to ensure the filling adheres. The cakes continue to cook until the batter reaches the desired consistency.

The finished rice cakes are then arranged on a serving platter and drizzled with the prepared sweet fish sauce. This dish showcases a harmonious blend of textures and flavors, with the tender rice cakes complemented by the flavorful filling and the sweet tang of the fish sauce. It is a testament to the adaptability of traditional recipes and the ability to achieve delicious results using alternative cooking techniques.

To make the filling

To make the sweet fish sauce

Directions to make Vietnamese Steam Rice Cakes

1. Heat oil on medium heat until hot; add shallots stir fry until golden color
2. Add dried shrimps, and turnip, stir fry until hot
3. Add green onion, monk bean, sugar, msg mix well turn the heat off
4. Take the filling mixture out and set aside

For the batter

1. You need 1 bag of Bot Banch Beo Vietnamese rice cake and mix with 4 cup of water (direction is on the package) what I did with my recipe is I used 3 cup of water and 1 cup of coconut milk.
2. Heat up the Num Krok cake pan on medium heat until hot brush with oil inside each hole. Spoon the cake batter into the holes cover and cook for 2 minutes or until the batter is a bit thicker,
3. Now add 1 t of filling to each batter and drizzle 1 t of cake batter on top so the filling will stick with the cake, continue to cook until the batter is done. Take each cake out put them on a serving platter. Repeat the remaining batter and filling.

To serve the rice steam cake all you have to do is drizzle the sweet fish sauce on the top of the cake.

Enjoy

Related Recipe: Cambodian Num Krok – Cambodian rice cake