Vietnamese

Bánh Đúc (Savory Rice Cake)

Name: Bánh Đúc (Savory Rice Cake)
Total time: 60 min
Yield: 1 servings
Cuisine: Vietnamese
Ingredients: 1 cup rice flour; 1/4 cup tapioca starch; 3 cups water; 1 tbsp limewater (nước vôi trong) or edible lye water (gives firmness); 1/2 lb ground pork; 1/4 cup wood ear mushrooms, finely chopped; 2 tbsp minced shallots; Nước Chấm dipping sauce; Fried shallots and cilantro

A smooth, jelly-like savory rice cake served with ground pork and fish sauce.

60 minutes

Serves 1

Snack

Contains common allergens

Wheat

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Instructions

6 steps

1
Cook Filling: In a pan, sauté minced shallots in oil. Add ground pork and chopped wood ear mushrooms. Season with a splash of fish sauce and black pepper. Cook until fully browned and set aside.

2
Mix Batter: In a pot, whisk together the rice flour, tapioca starch, water, 1 tbsp oil, and limewater until smooth.
3
Cook the Cake: Place the pot over medium-low heat. Stir continuously and vigorously with a wooden spoon. As it heats, the batter will thicken dramatically into a heavy, gluey paste. Keep stirring for 10-15 minutes until it becomes smooth, glossy, and slightly translucent.
4
Mold: Pour the hot, thick mixture into a greased shallow dish. Smooth the top with a wet spatula. Let it cool completely until it sets into a firm, jelly-like cake.
5
Assemble: Cut the cooled cake into diamond shapes or bite-sized pieces. Place in a shallow bowl.
6
Serve: Top the rice cake with the savory pork mixture. Drizzle generously with warm Nước Chấm, and garnish with crispy fried shallots and cilantro.

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