Recipe: Fried rice flour cake – Bột chiên

Recipe: Fried rice flour cake - Bột chiên

By Helen Le Published: June 3, 2013

  • Prep: 15 mins
  • Cook: 50 mins
  • Ready In: 1 hr 35 mins

  • Yield: 2 Servings

This is a favourite street snack for many students and teenagers in Vietnam. It's similar to Singaporean/Malaysian Chinese carrot cake.

  • In a microwavable bowl, combine the rice flour, tapioca starch, water, vegetable oil and salt. Stir well to dissolve. Optional: Set aside for 30 minutes to reduce the strong flour smell.
  • Before putting it into the microwave, stir up the batter again. Microwave for 2 minutes. Take out and stir well. Then microwave for 1 more minute. Take out and stir well. Then microwave for 1 last minute. (That means we microwave the batter in total 4 minutes with 2 breaks for stirring). You will get a rice flour paste.
  • Transfer the paste into an 18x18cm (7x7 inch) square mold greased with some vegetable oil. Flatten the surface with a spoon or spatula. Then steam the paste for 30-40 minutes until a toothpick inserted in the middle of the cake comes out clean. Let cool and refrigerate overnight.
  • Remove the cake from the mold, cut into rectangular cubes in the size of a domino 5x2x1 cm (2x1x0.5 inch). Divide into 2 portions. We will fry each portion individually for one serving.
  • Mix each rice flour cake portion with 1 tsp black soy sauce.
  • To make the dipping sauce, Combine soy sauce, sugar and vinegar together and stir well to dissolve. Add some chopped chili if needed.
  • In a frying pan (preferably a heavy cast-iron skillet) on medium high heat, add 1 tbsp vegetable oil. Then add the rice flour cake cubes and pan-fry both sides until crispy golden brown. It should take about 7-8 minutes each side.
  • Then crack 2 eggs into the pan and break the yolks to bind the rice flour cubes together. Top up with 2-3 tbsp chopped spring onion and cook for 1-2 minutes until the egg is slightly set. Then flip it over to cook the other side for another 1 minute
  • Transfer to a serving plate and top up with the pickles. Drizzle some sauce over the plate, mix well and serve.

**The reason we have to make the paste before steaming is that, the flour tends to settle at the bottom of the batter if you let it sit for a long period of time. In the steamer, the batter needs at least 45 minutes to cook. By the time it is cooked, the flour has sink to the bottom making the upper part of the cake turn soggy. So, in order to cook the cake evenly, we need to make the paste to half-cook the batter before steaming.

** Overnight-refrigerated rice flour cake turns crispier when frying. So try not to fry the cake right after steaming.

** Nếu không lấy trùng bột trước, khi hấp (45 phút) bột sẽ lắng dưới đáy và làm phần trên của bánh bị nhão.

** Nên để bánh đã hấp qua đêm rồi mới chiên. Như vậy bánh sẽ giòn hơn.

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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4 comments on “Recipe: Fried rice flour cake – Bột chiên

Nga Nguyen

Helen ơi, trong phần nguyên liệu, dòng đầu tiên, phải là 1 cup rice flour (non-glutinous) mới đúng, không phải là 2 tbsp. 🙂


Hi Helen. I tried to making this tonight, but it didn’t work. When i steamed it, water got into the batter. Can you help please? it didn’t harden…


Chị Helen ơi, sao em làm thì bột vẫn có mùi, dù em đã ngâm bột nửa tiếng như chị đã ghi 🙁

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