How to Make Simple Soc Trang Cong Cake at Home

How to Make Bánh Cống – Sóc Trăng Fried Cake

• 1

  Preparing Ingredients

  Shrimp cleaned, heads and legs removed.

  Taro cut into strips, carrots and white radish cut into thin slices.

  Green beans soaked overnight or soaked in hot water for 15 minutes.

  Note: You can steam the green beans first to make them soft.

  
• 2

  Marinating and Preparing Ingredients

  Ground meat: Marinate the meat with 1 gram of salt, 1 gram of pepper, 2 grams of sugar and 5 grams of seasoning powder. Mix all the spices well and wait for the meat to absorb.

  Add 20 grams of minced shallots to the pan, then add the marinated ground meat and stir-fry until the meat is firm, then transfer to a plate.

  Shrimp: Add 2 grams of salt, 2 grams of sugar, and 1 gram of pepper to the shrimp and mix well.

  

  

  
• 3

  Making pickles

  Soak white radish and carrot in salt water, gently squeeze for 5 minutes then remove and rinse with water.

  Add 200 grams of vinegar and 50 grams of sugar to the white radish and carrot. Then place the pickles in the refrigerator for about 30 minutes to make the pickles crunchy and tasty.

  
• 4

  Mixing the batter

  Mix 200 grams of rice flour, 50 grams of crispy flour, 50 grams of wheat flour, 2 grams of turmeric powder, and 180 grams of filtered water in a bowl.

  Note: When mixing the batter, you can add Tempura frying flour and lion cake flour to the mixture. Tempura flour will make the cake crispier while lion flour will enhance the cake’s aroma.

  
• 5

  Frying the cake

  Use a deep pan or pot to heat the oil until hot. Use a bánh cống mold or a deep ladle to fry the cake. Dip the bánh cống mold in hot oil to heat it up, then take it out; this will help prevent the cake from sticking to the mold.

  Add 2 tablespoons of batter to the mold, then add sautéed minced meat and mung beans into the mold, followed by another 2 tablespoons of batter, then add shredded taro, and finally fill the mold with batter and place shrimp on top.

  Place the cakes into the hot oil and fry for 5 – 7 minutes until golden brown.

  After 7 minutes, remove the cake from the mold and continue frying until it is crispy and golden, then take it out.

  

  

  

  
• 6

  Making sweet and sour dipping sauce

  Add 100 grams of filtered water, 100 grams of sugar, and 60 grams of fish sauce into a pan and stir well, then place on the stove to cook until the ingredients dissolve evenly. Turn off the heat, add lime juice, minced garlic, and minced chili to complete the dipping sauce.

  The ingredients can be adjusted according to the family’s taste.

  
• 7

  Finished product

  Bánh cống after being fried golden and crispy. When eaten, it has the rich flavor of mung beans and taro, shrimp, and stir-fried meat full of sweet aroma. The cake will taste better when served with fresh vegetables and pickled items.

  Imagine a crispy bánh cống wrapped in fresh vegetables, then dipped in sweet and sour fish sauce with pickled items, taking a bite, all the flavors blend together, creating a truly wonderful feeling.