Bánh Đúc (Savory Rice Cake)

Instructions

1. 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. 2

   Mix Batter: In a pot, whisk together the rice flour, tapioca starch, water, 1 tbsp oil, and limewater until smooth.

3. 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. 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. 5

   Assemble: Cut the cooled cake into diamond shapes or bite-sized pieces. Place in a shallow bowl.

6. 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.