How to make crispy fried pâté cake with a chewy and delicious filling

How to make Fried Pâté Cake

• 1

  Mix the cake dough

  Put 200g of glutinous rice flour, 150g of rice flour, and 25g of sugar into a bowl and mix well.

  Next, gradually add water to the flour mixture and use your hands to mix until the dough forms a ball.

  Note: You should add water little by little, do not add all at once as it may cause the dough to become too wet if there is excess water.

  

  

  
• 2

  Boil the cake dough

  Divide the dough into 3 parts, put 1 part of the dough into the pot and boil for 5 minutes, then take it out.

  

  

  
• 3

  Kneading the dough

  Add 25g of tapioca starch, 25g of wheat flour, and the boiled dough into the mixed dough.

  Use your hands to knead the dough until it is smooth, then let it rest for 30 minutes.

  

  

  
• 4

  Preparing the filling

  Add diced cassava and carrot, sliced shallots, chopped green onions, and ½ teaspoon of salt into a bowl. Mix the ingredients well and let them sit for 5 – 10 minutes.

  Next, place the vegetables into a strainer and squeeze out the water.

  Dice the pork.

  Tip: Squeezing out the water from the vegetables will help prevent the dough from becoming soggy when wrapping, resulting in a tastier fried cake.

  
• 5

  Stir-frying the filling

  Heat a pan on the stove with a little cooking oil, add shallots and sauté until fragrant.

  Next, add the meat and stir-fry on high heat, seasoning with an additional ½ teaspoon of seasoning powder.

  After stir-frying, combine the meat with the vegetables, adding ½ teaspoon of salt, ½ teaspoon of monosodium glutamate, ½ teaspoon of seasoning powder, ½ teaspoon of pepper, and 25g of steamed green beans. Mix the ingredients well.

  Tip: You should stir-fry the meat quickly on high heat to prevent it from releasing water.

  

  

  
• 6

  Wrap and shape the cake

  Divide the dough into equal parts, roll them into balls, and then flatten them.

  Next, place an adequate amount of filling on top of the dough and pinch the edges together to form a triangle.

  Tip: You can wrap the cake in a different style.

  

  
• 7

  Fry the cake

  Heat oil in a pan, wait until the oil is moderately hot, then add the cakes and fry on low heat until golden brown.

  Note:

  • Do not let the oil get too hot as it will cause the crust to burn.
  • Frying in deep oil will help the cake cook evenly and become crispier.
  • When preparing to take the cakes out, remember to turn the heat up high and quickly scoop the cakes out. This method will help prevent the cakes from absorbing too much oil.

  

  

  
• 8

  Final Product

  The pate cake after completion has a crispy outer layer, a soft and chewy inside, and a filling that is rich in flavor, with a nutty taste from vegetables and meat.