Steamed Coconut Rice Cake with Toasted Shrimp Flakes

Bánh Đúc Tôm Cháy

Inspired by:
Quan Ngon 138
No 138 Nam Ky Khoi Nghia, District 1, Ho Chi Minh

Yields 6 Servings

Rice Cake Batter

vegetable oil, as needed for brushing
2 c rice flour
¼ c tapioca starch
½ t salt
1 t sugar, granulated
2 c water
¾ c coconut milk, high fat

Scallion Oil

¼ c vegetable oil
¼ t salt
½ c scallions, thinly sliced, green part only

Dipping Sauce

3 t sugar, granulated
3 t fish sauce
2 t rice wine vinegar
2 t lime juice, fresh
3 cloves garlic , finely chopped
1/3 c water
1 bird’s eye chili, seeded, finely chopped

To Complete

2 t fried onions
½ c toasted shrimp flakes

Brush 8-inch square dish with oil. Sift the batter dry ingredients
together into bowl. Add water and coconut milk to the dry ingredients.
Whisk together until no sign of lumps. Strain into a medium saucepan.
While whisking, heat the mixture over medium low until batter starts
to thicken and all of the liquid is absorbed. Transfer the batter into
the oiled dish.Tap the dish lightly on the counter to remove any air
bubbles. Cover and place in steamer on high for 20 minutes. Remove
the cake from steamer. Let cool for at least 30 minutes.

For Scallion Oil

Heat oil and salt in small saucepan over medium heat. Add scallions
and stir for 10 seconds. Remove from heat, transfer to another
container and refrigerate for 20 minutes to help scallions keep their
color. Remove from refrigerator. Set aside.

For Dipping Sauce

Mix ingredients until sugar is dissolved. Set aside.

To Complete

Run a knife around the cake edge to loosen it from the dish. Invert
the cake onto a cutting board. Cut with oiled, wavy knife into desired
shapes and sizes. Serve drizzled with scallion oil, fried onions, shrimp