Snacks in the afternoon cannot miss the cakes served with sweet and sour fish sauce. Even if you are vegetarian, you can still enjoy similar dishes. Let’s cook right away with TasteVN to learn how to make delicious and attractive vegetarian steamed rice cakes with mushroom filling that are also simple!
1. Vegetarian steamed rice cakes with mushroom filling
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Preparation
20 minutes
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Cooking
50 minutes
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Difficulty
Easy
Ingredients for Vegetarian steamed rice cakes with mushroom filling For 10 pieces
Rice flour 120 gr Tapioca flour 30 gr Fresh coconut water 200 ml Tofu 100 gr Carrot 100 gr Fresh shiitake mushrooms 100 gr Spring onion 10 gr Chili 30 gr Pepper 3 gr Sugar 25 gr Vegetarian seasoning 2 teaspoons Vegetarian fish sauce 35 ml Annatto oil 1 tablespoon
How to choose delicious ingredients to make vegetarian steamed rice cakes with mushroom filling
How to choose good soft tofu:
- It should be white; avoid choosing pieces of tofu that are yellowish as it may contain too much gypsum.
- There should be a characteristic aroma of soybeans.
- When held in hand, it feels light and soft. Avoid feeling that the tofu is too heavy and slightly hard.
How to choose good shiitake mushrooms:
- It should have bright colors, with a slightly yellow-brown hue on the surface.
- The mushroom caps should be moderate and tightly closed.
- There should be no strange or foul odor.
Ingredient images
Tools needed
Steamer, spoon, knife
How to prepare vegetarian steamed rice cakes with mushroom filling
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Prepare the ingredients
First, peel the carrot, rinse it briefly, and then slice (or shred) it into small pieces for easier chopping.
Cut off the dirty part of the fresh shiitake mushrooms (if any), soak in salt water for 3 minutes, rinse well, and let drain. Then, chop the shiitake mushrooms finely.
Similarly, chop the green onions finely.
As for the tofu, just rinse it briefly, use paper to absorb excess water (or let it dry completely), then use your hands or a spoon to mash the tofu.
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Stir-fry filling
Place a pan on the stove to sauté the shallots over medium heat, then add the tofu, carrot, and shiitake mushrooms (prepared in the previous step), stirring well.
Next, season with: 1 teaspoon of vegetarian seasoning and 1/2 teaspoon of sugar, stir-fry the filling over high heat for about 2 minutes, then add 1 tablespoon of annatto oil and sprinkle a little pepper before turning off the heat.
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Make the dipping sauce
Add 35ml of vegetarian fish sauce, 200ml of fresh coconut water, and 25g of sugar into a small pot, cooking on the stove over medium heat. Stir well to dissolve the sugar, and when the mixture boils, turn off the heat and pour it into a bowl before adding sliced chili.
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Mixing the batter
Add 120g of rice flour, 30g of tapioca flour, 1 teaspoon of vegetarian seasoning, and 1 tablespoon of cooking oil into a pot that is just right in size, and mix well. Then, gradually add 250ml of water to stir the flour mixture evenly.
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Stirring the batter
Place the pot of batter on the stove over low heat, while continuously stirring the batter until it thickens, and you feel some resistance when stirring.
Tip: When you turn off the heat, continue stirring the batter for about 2 minutes to make it smoother.
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Wrapping the cake
Before wrapping the cake, you need to prepare the banana leaves by wiping both sides with a clean cloth, and cutting them to the right size for wrapping the cake.
Place the banana leaf on a flat surface, scoop 1 tablespoon of batter and spread it evenly before adding a suitable amount of filling on top. Next, fold the banana leaf to wrap it up.
Finally, use thin banana leaves to tie up the two Banh Nam for easier steaming.
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Steaming the bánh
Wait for the water to boil in the pot below the steamer on high heat, then place the bánh nậm in to steam for 15 minutes.
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Final product
The vegetarian bánh nậm with mushroom filling looks appealing with the filling having a bright orange color, while the bánh dough is soft and dry, making it easy to take out of the banana leaf to enjoy with vegetarian fish sauce.
2. Vegetarian bánh nậm with chicken thigh mushroom filling
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Vegetarian Noodle Cake with Chicken Mushroom Filling For 3 people
Minced chicken mushroom 150 grams Minced tofu 100 grams Minced wood ear mushroom 50 grams Rice flour 115 grams Corn flour 70 grams Tapioca flour 60 grams Chopped onion 2 tablespoons Seasoning a little (salt/ sugar/ pepper/ fried onion/ annatto oil)
Tools Needed
Ingredients Image
How to Make Vegetarian Noodle Cake with Chicken Mushroom Filling
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Prepare the Ingredients
After purchasing the chicken mushrooms, soak them in diluted salt water for about 10 – 15 minutes, rinse and drain. Then, cut them into small pieces and blend them in a blender until smooth.
Soak the dried wood ear mushrooms in warm water for 15 minutes, then rinse, chop, and blend until smooth.
Gently rinse the tofu under running water, then cut into small pieces and blend until smooth.
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Mixing the dough
Add 115 grams of rice flour, 70 grams of cornstarch, 60 grams of tapioca flour, 1 teaspoon of salt, 375 ml of water, and 2 tablespoons of cooking oil into a bowl. Use a whisk to mix all the ingredients together.
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Sautéing the filling
Heat a pan on the stove, add 2 tablespoons of cooking oil to the pan, wait for the oil to heat up, then add 2 tablespoons of minced leeks and sauté until fragrant.
Next, add 150 grams of minced chicken thigh mushrooms, 100 grams of minced tofu, and 50 grams of minced wood ear mushrooms to the pan, stirring well.
Then, season with 1 teaspoon of salt, 1 tablespoon of sugar, 1 teaspoon of pepper, 2 tablespoons of fried onions, and 1 tablespoon of annatto oil into the pan. Proceed to sauté the filling until it is lightly cooked.
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Stir the batter
You place a pot with 500 ml of water on the stove, boil it until the water bubbles, then add spoonfuls of flour into the pot one at a time. Stir on low heat until the batter thickens slightly, half cooked and half raw is fine.
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Wrap the cake
You place a clean banana leaf on the cutting board, brush oil on the banana leaf then add a spoonful of batter on top, add a spoonful of stir-fried filling and spread it evenly on the batter.
You fold the banana leaf to wrap it up.
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Steaming the cake
You place the steamer on the stove, put the bánh nậm in the steamer, and steam on high heat for 20 minutes until the cake is cooked.
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Final product
The vegan bánh nậm has the fragrant aroma of banana leaves, with a milky white color combined with the golden filling, making it very eye-catching and attractive. The cake’s skin is soft and smooth, not crumbly, blending with the rich flavor of the mushroom and tofu filling, which is very delicious. The cake is served with chili fish sauce, which will definitely enhance the taste significantly.
Successful vegetarian steamed rice cake with mushroom filling tips
- Add some annatto color to make the vegetarian steamed rice cake filling more appealing with an orange-yellow hue.
- Add a moderate amount of tapioca flour to help the cake be dry and chewy, avoiding excessive use of tapioca flour.
- Stir-fry the filling for just the right amount of time, avoiding overcooking it to a mushy state.
- Clean the banana leaves and wrap the cake tightly enough so that it doesn’t spoil and has a nice shape.
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With the above shares, TasteVN hopes you now know 2 ways to make vegetarian steamed rice cake with mushroom filling that are delicious, attractive, and simple! Wishing you success with many vegetarian dishes along with TasteVN’s Cooking section.
*Compiled and referenced information from various YouTube sources such as Cooking addiction.
