2 Ways to Make Delicious and Appealing Hot Vegetarian Rice Cake That Everyone Loves

Prepare the ingredients

For straw mushrooms, use a knife to gently scrape the base, cutting off the root part cleanly; the straw mushrooms will be cleaner and rounder.

Next, soak the mushrooms in diluted salt water for 10 minutes, then rinse well with plenty of water. The mushrooms will be white and lose their sliminess, removing any toxins.

After the straw mushrooms are washed clean, chop them finely.

Similarly, for chicken leg mushrooms and oyster mushrooms, cut off the stems, soak the mushrooms in diluted salt water for about 10 minutes, then rinse thoroughly with water and squeeze the mushrooms to remove excess water, as this will help push out any remaining water from the mushrooms.

You should also chop the oyster and chicken leg mushrooms finely.

Make the filling for the vegan cake

Place a pan on the stove over medium heat. Add about 1 tablespoon of cooking oil, then gradually add the mushrooms, stirring well.

Season with an additional 2 teaspoons of seasoning powder, stirring continuously for the spices to soak into the mushrooms. Once cooked, place the mushrooms in a bowl and turn off the heat.

Cook the hot cake

Add 2 bowls (standard rice bowls) of rice flour and 9 bowls of water into a pot, then use chopsticks to stir well until the flour dissolves in the water.

Place the pot on the stove, continuously stir the flour mixture, then add 1/2 teaspoon of seasoning powder and stir well.

When the mixture starts to thicken, add 1 bowl of cooking oil to make the cake richer.

When you pour in the oil, you’ll notice the mixture becoming thinner and separating, but that’s okay. Keep stirring continuously, and the mixture will bind together again.

Once the mixture is cooked and starts to turn translucent white, turn off the heat. Continue to stir to bind the flour and oil together for about 2 – 3 minutes, then stop stirring.

Prepare fish sauce

Use vegetarian fish sauce to make the dipping sauce. Add about 1 teaspoon of minced chili for a mild spiciness. Pour the dipping sauce into a bowl to serve with bánh đúc.

Final product

The dish of hot bánh đúc, soft and chewy from rice flour, served with crispy mushrooms and a bit of spicy fish sauce makes a very appealing bowl of vegetarian bánh đúc for chilly days.

Mix the flour

First, add 260g of rice flour, 20g of tapioca starch, 400ml of coconut milk, 500ml of hot water, 1 teaspoon of salt, 2 teaspoons of sugar, and 1 teaspoon of cooking oil into a pot. Mix well and let it sit for about 15 minutes for the flour to expand.

Prepare the carrot

Wash the carrot, peel it, then cut it in half. Use one half to shred into small pieces and place it into a bowl. Add 1 tablespoon of vinegar, 1 tablespoon of sugar, 1/4 teaspoon of salt, and 30ml of water to the bowl. Soak the carrot for 10 minutes.

Take the remaining half of the carrot and dice it into small cubes to use as filling for the cake.

Prepare the remaining ingredients

Green onions cut off the roots, wash clean, and then chop finely.

Next, take the salted radish, rinse it with water to reduce the saltiness, and then cut it into small dice.

Peel the jicama (or yam bean) and cut it into small dice. Soak the oyster mushrooms in diluted salt water, then rinse them clean. Squeeze the mushrooms to remove excess water and then cut them into small dice for easy eating.

Rinse the bean sprouts thoroughly and blanch them in boiling water for 2 – 3 minutes until just cooked. Remove the bean sprouts to a plate to cool. Pick the leaves of the herbs, wash them clean with water, and let them drain.

After purchasing the tofu, rinse it briefly with water. Next, use a paper towel to lightly absorb the moisture on the outside of the tofu to dry it, and then cut the tofu into thin slices.

Add 2 tablespoons of cooking oil to the pan, heat the oil until hot, then add a little green onion to sauté until golden and fragrant. Next, carefully add each piece of tofu into the pan and fry over medium heat until the tofu is golden and crispy on one side, then flip it over. Continue frying until both sides are golden brown, then remove to a plate.

Cut the tofu into small dice to prepare for stir-frying.

Steaming the cake

Place the steamer on the stove, add about 500ml of water to the steaming pot. Heat the water until it boils to prepare for steaming the cake.

After letting the dough rest for 15 minutes, place the dough on the stove. Turn on high heat and use a whisk or chopsticks to stir the settled dough at the bottom of the pot.

When the dough feels a bit heavy, reduce the heat to medium and continue stirring until the dough thickens and becomes sticky, then turn off the heat.

Add 1 tablespoon of cooking oil to the cake mold, and use a paper towel to wipe the oil around the mold so that the cake does not stick when steamed. Next, pour the cake batter into the mold, leaving 2 – 3 tablespoons of batter for the filling later.

Place the mold in the steamer, use a cloth to cover the pot lid to prevent water from dripping onto the cake while steaming for 25 – 30 minutes until the cake is cooked. While waiting for the cake to cook, let’s go stir-fry the filling.

Sauté the filling

Add 2 tablespoons of cooking oil to the pan, and when the oil is hot, add diced carrots, jicama, and pickled radish, stirring well. Add 1/2 teaspoon of vegetarian seasoning and 1/2 teaspoon of sugar to the pan and sauté the filling over medium heat.

When the carrots and jicama are slightly translucent, add the chopped oyster mushrooms and stir-fry for 2 – 3 minutes over medium heat. Finally, add the diced fried tofu and stir for another 2 – 3 minutes over medium heat. Turn off the heat and stir in the chopped green onions along with a bit of ground pepper to finish the filling.

After steaming the cake for about 25 minutes, use a bamboo skewer to poke into the cake. If the skewer does not stick to white flour, the cake is done.

At this point, use the remaining dough from earlier to spread evenly on the surface of the cake, then add the filling on top. Use a spoon to press the filling down firmly, then steam the cake for another 5 – 7 minutes before turning off the heat.

Make the dipping sauce

Put 100ml of water into a pot, add 25gr of rock sugar along with 1 teaspoon of salt and 100g of finely chopped pineapple to extract the juice. Heat the mixture over low heat while stirring well so that the sugar completely dissolves in the water.

When the dipping sauce boils, skim off the foam and turn off the heat. Add 2 teaspoons of soy sauce and 1 teaspoon of lemon juice to the pot. Adjust the seasoning to taste for the dipping sauce.

Final product

When the rice cake has cooled slightly, cut the cake and place it on a plate. Add various herbs, bean sprouts, and a little sweet and sour carrot on the plate. Enjoy the delicious vegetarian rice cake, which has a slightly chewy texture, along with the sweet and light dipping sauce, guaranteed to be tasty with no complaints at all, everyone.