Block of Fresh Rice Cake
(click to enlarge)

Rice Cake


Vietnam   -   Bánh Bôt Chiên

Makes:
Effort:
Sched:
DoAhead:  
2#-11oz
**
5 hrs
Must
Making Rice Cake is easy. It takes a lot of time - but only little of your time. It's best to make the cake the day before you will use it. See also Comments.




1
1-1/2
1/2
4

#
T
t
c

Rice Flour (1)
Tapioca Starch (2)  
Salt
Water

Make:   -   (5 hrs - 20 min work)
  1. Place all Dry Items in a large mixing bowl and mix well, breaking up any lumps. Whisk in Water until smooth, Let sit for about 2 hours.
  2. Lightly grease a suitable mold. It can be round or rectangular, but must comfortably hold 5 cups of liquid. Set up a steamer that the mold will fit into. I use a coverable wok with a steamer rack, which can easily accommodate various sizes and shapes of mold (see Photo Gallery).
  3. After its long rest, whip up Flour Mix and place in a saucepan. Stir over very moderate heat until it just starts to thicken - then pour into your lightly oiled mold.
  4. Place your filled mold in the steamer. Bring the water up to a boil uncovered. When boiling well, tightly fit the lid over it. Steam over medium high flame until done - this will take 1 to 1-1/2 hours depending on thickness of your cake. Check often to see it doesn't run out of water. You can test for doneness with a pointy chopstick or wooden skewer through the center. If it feels firm all the way through and comes out clean (with, perhaps a few tiny crumbles), the cake is done, otherwise, give it more time.
  5. Set it aside to cool. When it's thoroughly cool, tip it out on your cutting board and cut as needed for your use. Once it is cool, it needs to be wrapped in plastic or otherwise protected against drying. If it will be used the next day, it is best to leave it at room temperature, but refrigeration will not seriously harm it for use frying for Bôt Chiên
NOTES:
  1. Rice Flour:

      You want regular Rice Flour, not Glutinous Rice Flour. This is easily available in any market serving a Southeast Asian or Chinese community. It is normally packed in 1 pound plastic bags, usually red for regular and green for glutinous. It can be found in markets serving a Southeast Asian or Chinese community, and in many multi-ethnic markets.
  2. Tapioca Starch:

      This is included in most Vietnamese rice noodles, as it makes for a firmer, chewier noodle. It is available in the same type 1 pound bags as the rice flour, and in other packages in most markets. Recipes vary in how much to use.
  3. Comments

      This cake has a somewhat different texture than commercial cakes I have used. It is superior to the commercial cakes for Bánh Bôt Chiên, frying crisp on both sides in under 10 minutes, where commercial cakes have taken a little to a lot longer, and splattered more. On the other hand, the interior will be somewhat more firm than with the commercial.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
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