Simple and Delicious Pan-Cooked Cow Cake Recipe, Easy to Make

How to cook fried rice cake

• 1

  Make the sugar water mixture

  Place a pot on the stove and add 150g of coconut milk and 75g of brown sugar. Then adjust the heat to high, stir well to combine the mixture, and when the sugar has completely dissolved, turn off the heat.

  
• 2

  Mixing the dough

  Put 100g of tapioca flour, 1/2 teaspoon of instant yeast, and 3 chicken eggs into a bowl, then use a whisk to mix until the mixture is well combined.

  Next, add the warm coconut milk to the bowl of flour and mix well.

  Note: The temperature of the coconut milk at this time should be around 30 – 40 degrees Celsius; if it’s higher, it will kill the yeast.

  

  
• 3

  Proofing the dough

  Cover the bowl with a cloth or wrap it tightly with plastic wrap, and proof the dough in a warm place at about 30 – 35 degrees Celsius for 2.5 hours. When you see bubbles appear on the surface of the dough, it is ready.

  Note: If it’s cold and the proofing temperature is below 30 degrees Celsius, the proofing time will be longer.

  
• 4

  Frying the steamed rice cake

  Place a pan on the stove and heat it over medium heat, add a little cooking oil, then pour about 0.5 – 1cm of batter into the pan. Next, cover the pan and fry over medium-low heat for about 3 – 5 minutes, depending on the thickness of the cake.

  After the top of the cake is dry and not sticky to the touch, flip the cake over and continue to fry for another minute to finish.

  
• 5

  Final Product

  The pan-fried cow cake has a delicious aroma, no less than when baked in the oven, with a soft and smooth cake base, lots of bamboo shoots, chewy, and rich in flavor. You can enjoy it with grated coconut to enhance the flavor of the cake!