These steamed rice cakes, topped with mung bean paste, toasted shrimp, and scallion oil are simply scrumptious. The cakes are delicate with a slightly chewy texture; the mashed mung bean is savory and creamy and the toasted shrimp is wonderfully crunchy. Served with the classic fish sauce dipping sauce and tangy pickles, it’s a party for your taste buds!
1 cup rice flour
2 Tbsp tapioca starch
1 Tbsp corn starch
1/2 tsp salt
1 cup cold water
1 cup boiling water
- Toasted Shrimp
1 cup fresh or frozen shrimp, peeled and deveined (approximately 6 oz)
1 Tbsp water
1 tsp vegetable oil
1/8 tsp ground white pepper
- Mung Bean Paste
1/2 cup mung bean
1 Tbsp hot water
salt and pepper
- Scallion Oil
4 green onions
1 Tbsp vegetable oil
salt and pepper
1/4 cup vegetable oil or non-stick cooking spray for greasing the dishes
In a large measuring cup, combine the rice flour, tapioca starch, corn starch and salt with the cold water. Stir until the flour is dissolved and the mixture is free of lumps. Add the boiling water and mix together. Let the batter rest on the counter for 2 hours.
In a skillet over Medium Low heat, add the shrimp and 1 Tbsp of water. Cover the skillet and cook the shrimp for 1 1/2 minutes. Flip the shrimp over and cook for another 1 1/2 minutes (total of 3 minutes). Transfer the cooked shrimp into a food processor leaving any liquid behind. Pulse the shrimp for 30 seconds in the food processor. Heat the same skillet over Medium heat and add the vegetable oil. Add the chopped shrimp and cook for 3 minutes stirring frequently. Use a spatula and press the shrimp against the skillet and cook for another 4-5 minutes until the shrimp is toasted. Add the ground white pepper. Transfer to a bowl and set aside for now.
In a small bowl, combine the mashed mung bean with ground white pepper, salt and hot water. Mix together into a smooth paste. Set aside for now.
Chop the green onions and then combine with vegetable oil, salt and pepper. Set aside for now.
Being careful not to disturb the flour at the bottom of the measuring cup, carefully pour out the liquid from the top, removing about 1 cup. Add 1 cup water to the batter and mix well. Pour the batter into a sports water bottle and seal with the cap.
Fill the steamer basin 3/4 of the way with water and then bring to a rapid boil. Reduce the heat to Medium High. Line one of the steamer trays with the small dishes and then place on top of the steamer with the lid on. Heat the dishes for 2 minutes. Shake the batter bottle gently to mix up the batter. Oil the dishes using vegetable oil or non-stick cooking spray. Pour 1 Tbsp batter into each of the dishes. Steam for 4 minutes. Remove the tray and start the next steamer tray. Remove the cakes from the steamer and allow to cool for at least 15 minutes. Continue making the cakes until all of the batter is used.
Cook the scallion oil in the microwave for 30 seconds.
To assemble the dish, carefully run a spatula around the dish to loosen the cake. Arrange about 6-8 cakes on a plate. Top the cakes with scallion oil, a little dollop of the mung bean paste and the toasted shrimp.
Serve the savory steamed rice cakes with fish sauce dipping sauce and carrot and radish pickles or carrot and chayote pickles.
Yields: 36 cakes, each made with 1 Tbsp batter, 3-4 servings
We are Safimex Joint Stock Company, We are supplying Starch from Vietnam
If you have demand. Please contact us anytime via email or skype, quantity as well as all questions you need.
SAFIMEX JOINT STOCK COMPANY
Head office: 216/20A Duong Ba Trac street, Ward 2, District 8, HCM City
Skype /HP/Viber/WhatsApp: sales1.safimex / (+84)1665713881