Preparation
30 minutes
Cooking
1 hour
Difficulty
Medium
Vegetarian rice cakes are strange and crispy, which will make the meals of pure vegetarian followers more diverse and delicious. Let’s get cooking and make this delicious vegetarian dish right away!
Ingredients for Vegetarian Rice Cake For 4 people
Rice flour 200 g Soybeans 50 g Water 1.8 l Mung beans 50 g Snow mushrooms 20 g Roasted sesame 10 g Vegetarian fish 20 g Vegetarian seasoning 10 g Sugar 10 g Green onions 5 g Cooking oil 110 ml Fresh vegetables 500 g Black beans 120 g Shiitake mushrooms 70 g Pineapple 600 g
Tools: non-stick pan, gas stove, blender, whisk, spatula, sieve, bowl, strainer, chopsticks.
Tips for choosing delicious mushrooms:
Snow mushrooms should have a light yellow color, a perfect shape, no mold on the surface, no insects, and no sour smell. Especially, do not use mushrooms that are white as they can easily be sulfur-dried.
Shiitake mushrooms should be chosen with medium-sized caps, tightly curled, and slightly brownish-yellow color. Avoid buying dark brown pieces as they are likely to be poisonous mushrooms.
Note: If there is no vegetarian catfish, it can be substituted with vegetarian short ribs, crispy fried vegetarian pork, vegetarian pork sausage, fried tofu, or other chewy mushrooms like fatty mushrooms, straw mushrooms,… are all acceptable.
How to prepare Vegetarian Cống Cake
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Prepare the ingredients
50g of soybeans soaked overnight to help them swell and make it easier to remove the soybean skins. 20g of snow mushrooms soaked and finely chopped, 10g of vegetarian fish soaked and cleaned, 10g of shiitake mushrooms soaked and chopped small.
For 50g of mung beans, you can choose either whole mung beans or split mung beans. Cook the beans just until tender to keep them creamy. 5g of chopped green onions.
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Mix the batter
Put 50g of soybeans into the blender and blend until smooth. Then, add 200g of rice flour, half a teaspoon of salt, and 200ml of water into a large bowl and use a whisk to mix the ingredients thoroughly. Next, add the blended soybeans and stir so that the flour and soybeans combine well.
Finally, when the batter is thick, add toasted sesame seeds to enhance the aroma of the batter.
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Stir-fry the filling
Pour 10ml of cooking oil into a hot pan, sauté 5g of green onions until fragrant, then add the snow mushrooms, shiitake mushrooms, and vegetarian fish, stir-frying everything for 3 minutes. Season to taste with 10g of sugar and 10g of vegetarian seasoning.
When the ingredients have absorbed the seasoning, add the mung beans and stir well for an additional 2 minutes before turning off the heat.
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Pour the cake
Prepare a hot pan with 100ml of cooking oil and soak the ladle until it’s hot, helping the batter not to stick. After 30 seconds of heating the ladle, pour a small amount of batter so that it does not overflow from the ladle, add the filling on top, and finally pour another layer of batter.
Dip the ladle with batter into the oil and wait until the cake turns golden. Use a knife to separate the cake from the ladle to ensure the cake is evenly golden. You can use multiple ladles to fry the cakes at the same time.
When the cake is golden, place it on a round sieve to let excess oil drain off. Then place it on absorbent paper so that the cake is no longer oily.
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Make the dipping sauce
Pineapple, peel and remove the eyes, then wash clean, cut into pieces and put into a blender to grind smooth. Soak 50g of shiitake mushrooms until soft and chop finely. Rinse 120g of black beans and roast in a hot pan for 3 minutes.
Put all the ingredients into a pot with 1.6 liters of water and simmer for 1 hour. Skim off the foam that rises to the surface to make the dipping sauce clearer and tastier. Season with 1 tablespoon of seasoning, 5 tablespoons of salt, and 3 tablespoons of sugar.
When the dipping sauce cools down, use a sieve to remove the mushroom and bean residue, and finally filter through a cloth bag twice to make the dipping sauce clear. Pour into a bottle and seal tightly to preserve the dipping sauce longer.
Pour a sufficient amount of dipping sauce into a bowl and add chili to taste to serve with the vegetarian cake.
Tip: Grill seaweed leaves and add them to the pot to enhance the flavor and aroma of the dipping sauce.
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Final product
Crispy vegetarian bánh cốm, fragrant with the smell of mung beans and sweet vegetables. Dipping it in a bit of rich sauce and eating it with fresh, cool vegetables will make the whole family want to keep eating.
See more:
Vegan Cake is not only delicious but also easy to make and is ready to serve the whole family! Wishing you success right from the first attempt!
*Image and recipe source from the channel Mother’s Kitchen
