This is Vietnamese recipe of steam rice cakes, you can do it 2 ways, to steam it or cook it in hot cake pan (Thai KaNum Krok pan) in Vietnam this recipe is steamed on a large steamer with many tiny bowls inside the steamer. I did it a bit different because I don’t have tiny bowls to steam. I mix everything according to the package then I use Num Krok pan to cook it, it works well.
Vietnamese Steam Rice Cakes
This is Vietnamese recipe of steam rice cakes, you can do it 2 ways, to steam it or cook it in hot cake pan (Thai KaNum Krok pan) in Vietnam this recipe is steamed on a large steamer with many tiny bowls inside the steamer.
2
servings30
minutes30
minutes374
kcal1
hourTo make the filling
1/3 cup dried shrimps (you can also use fresh shrimps) soaks wash set aside
1/2 cup yellow monk bean soak for few hours then steam until it is cooked
1/4 cup minced preserved turnip
2 minced shallots
2 minced green onions or chives
Dash sugar and msg up to you
2 tablespoon oil
- To make the sweet fish sauce
3 tablespoon fish sauce
2 tablespoon sugar (more or less up to you)
2 to 3 tablespoon of lime juice
3 tablespoon water
1 garlic clove, minced
1 Thai chili minced
Mix and adjust the flavor to your taste.
Directions
- Heat oil on medium heat until hot; add shallots stir fry until golden color
- Add dried shrimps, and turnip, stir fry until hot
- Add green onion, monk bean, sugar, msg mix well turn the heat off
- Take the filling mixture out and set aside
- For the batter
- 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.
- 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,
- 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.
Notes
- To serve the rice steam cake all you have to do is drizzle the sweet fish sauce on the top of the cake.
Nutrition Facts
- Total number of serves: 2
- Calories: 374kcal
- Fat: 16g
- Saturated Fat: 2g
- Cholesterol: 269mg
- Sodium: 2822mg
- Carbohydrates: 25g
- Fiber: 2g
- Sugar: 15g
- Protein: 32g
