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Preparation
10 minutes
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Cooking
15 minutes
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Difficulty
Easy
You love traditional sticky rice cake but want to refresh the flavor for more variety. Today, the Cooking section of Điện máy XANH wants to introduce you to a new way to make fried sticky rice cake with black pepper sauce, perfect for the Lunar New Year. Let’s get started right away.
Ingredients for Fried Sticky Rice Cake with Black Pepper Sauce For 4 people
Sticky rice cake 1 piece Dried chili 4 pieces Garlic 3 cloves Red onion 1 bulb Ginger 1 bulb (small) Green onion 3 stalks Cilantro a little (chopped) Cilantro roots 5 pieces Black pepper sauce 120 gr Seasoning powder 1/2 tablespoon Cooking oil a little
Information about black pepper sauce
- Black pepper sauce is a sauce used to combine with different ingredients to create an appealing flavor for dishes. It has a pungent, slightly sweet taste and is often used to accompany savory dishes, vegetarian dishes, or for marinating meat.
- You can buy black pepper sauce at imported food stores, Bách Hóa XANH supermarkets nationwide, or purchase online at bachhoaxanh.com
See details: How to make delicious, rich bánh chưng for traditional Tet
-800x450-9.jpg "How to Make Fried Sticky Rice Cake with Black Pepper Sauce to Avoid Fatigue During Tet 2")
How to make Fried Bánh Chưng with Black Pepper Sauce
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Cut and fry the cake
Purchase the Bánh Chưng, and remove the outer layer of the cake. Then, take 4 pieces of string and place them on the surface, 2 strings crossing over the cake, and 2 strings in a square shape in the middle of the surface.
Next, place a plate on top of the cake where the strings are arranged, and simultaneously flip the cake and plate upside down. After that, remove the remaining outer layer of the cake and hold the two ends of the string to pull them together to finish.
Next, place a pan on the stove, turn the heat to high to quickly heat the pan, and add 2 tablespoons of cooking oil. When the oil is hot, add the Bánh Chưng and fry until golden brown.
Tip:- Put the side with mung bean filling down first; when that side is golden, flip it to let the mung bean stick and not fall out of the pan.
- Avoid frying too many cakes at once as they may stick together and be difficult to separate.
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Making the sauce
While frying the cake, to save time, you should make the sauce.
You add 3 cloves of garlic, a little coriander root, 1 piece of ginger, and 1 small red onion, along with 3 dried chilies into a mortar and grind them finely.
Heat a pan on the stove, turn on high heat, and add 1 tablespoon of cooking oil. Wait for the oil to heat up, then add 1 tablespoon of the ground mixture and stir-fry briefly.
After that, add 60ml of water, 120gr of black pepper sauce, 1/2 tablespoon of seasoning, and stir well. When you see the sauce boiling and thickening, add chopped coriander and stir again.
Finally, you just need to arrange the cake on a plate and decorate it with a bowl of sauce beside it. That’s it, you’re done.
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Final product
The fried square cake with black pepper sauce just completed has a beautiful brown-yellow color, a crispy shell, and a chewy, fragrant rice filling. The cake is both crispy and soft, with a hint of sweetness from the very attractive spicy black pepper sauce.
I hope that with the recipe shared by Điện máy XANH, you have easily made this fried square cake with black pepper sauce. Wish you success.
