How to Make Sticky Rice Cake with Tapioca Flour Filled with Delicious and Chewy Shrimp and Pork

How to make tapioca cake with shrimp and meat filling

• 1

  Prepare the ingredients

  To eliminate the fishy smell of shrimp, dissolve 1 teaspoon of salt in 300ml of water, soak the shrimp for about 5 – 10 minutes, then rinse thoroughly several times with water. After that, take the shrimp out and let them drain.

  Once the shrimp have been cleaned, gently peel off the head and shell of the shrimp, then use a knife to gently cut along the back of the shrimp and slowly pull out the black vein to remove it. Repeat this process with all the shrimp.

  Quick tip for removing shrimp veins: To remove the black vein from the shrimp, you can also do the following. Turn the shrimp over, hold the shrimp’s body firmly with one hand, and with the other hand, peel both sides of the shrimp head away from the body and gently pull the shrimp head away from the body, then the black vein on the shrimp’s back will come out.

  You rinse the pork briefly with diluted salt water for 3 minutes. Then take it out to drain. After the pork has drained, cut it into small pieces to make the filling.

  Tip:

  • In addition to the method above, you can eliminate the smell of the meat by blanching it briefly in boiling water for about 3 minutes, then take it out, cut it small, and cook it.
  • Using lemon/vinegar to rub on the meat also helps effectively remove the odor.

  Green onions should have the wilted yellow leaves and roots removed, washed clean, and chopped small.

  

  
• 2

  Marinate shrimp and pork

  To marinate the shrimp, add 1 teaspoon of salt, 3 teaspoons of sugar, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, and 1/2 teaspoon of pepper, mix well to let the shrimp absorb the seasoning and marinate them for 20 minutes.

  Similarly, marinate the pork with 1 teaspoon of salt, 3 teaspoons of sugar, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, and 1/2 teaspoon of pepper. Then, mix well and marinate for 20 minutes.

  Tip: For this dish, the filling should not be too salty because you will eat this cake with fish sauce.

  

  
• 3

  Sauté shrimp and meat

  Place a pan on the stove, add 2 tablespoons of cooking oil, wait for the oil to heat up, then add the shrimp and sauté for about 15 minutes. After 15 minutes, the shrimp will turn orange, and when cooked, transfer them to a bowl.

  Similarly, place the pan on the stove, add 2 tablespoons of cooking oil, wait for the oil to heat up, then add the meat and sauté for 15 minutes until the meat is firm, then turn off the heat and transfer the meat to the bowl.

  

  

  
• 4

  Kneading the dough

  To knead the dough for the cake, you put 800g of tapioca flour into a bowl, create a hollow in the center, and then boil about 300ml of water.

  Wait for the water to boil, then slowly pour it into the hollow, dividing it into several pours, about 100ml of boiling water each time. After that, carefully use a spoon to quickly mix the flour, then use your hands to knead the dough. If during the kneading process the dough seems dry, add more water.

  Do the same until the dough becomes a smooth, pliable mass that does not stick to your hands, which is the required result.

  Tip:

  • When pouring water to knead the dough, you should not pour all the water at once, as it is very difficult to gauge the right amount of water. If you pour too much, the dough will become too wet and won’t hold together.
  • The water used for kneading the dough must be really boiling to knead the dough properly.

  

  

  

  
• 5

  Wrap the cake

  After the dough is kneaded, to make the cake wrapper, take a small piece of dough about the size of a marble or slightly larger, roll it into a ball and flatten it very thin.

  Then, gently place the filling of meat and shrimp inside and use your hands to tightly press the edges of the cake together so that it does not burst when boiled.

  

  

  

  
• 6

  Boil the cake

  Put a pot on the stove, add about 500ml of water and 1 tablespoon of cooking oil and bring to a boil. Then, gently drop each cake into the pot and boil for about 5 – 10 minutes until the cake wrapper becomes translucent, then take the cakes out and place them in a bowl of water for 2 minutes before arranging them on a plate.

  Tip: To prevent the cakes from sticking together, after boiling the cakes, immediately transfer them to a bowl of water with a little cooking oil added.

  

  
• 7

  Make fish sauce

  Put a pan on the stove, add about 5 tablespoons of cooking oil, and heat until boiling. Turn off the heat, then carefully scoop about 4 tablespoons of cooking oil into a bowl with chopped green onions to make scallion oil.

  Add the remaining oil in the pan with 1 tablespoon of chili powder, mix well to make chili sate.

  To prepare the dipping sauce, add 2 tablespoons of fish sauce, 3 tablespoons of sugar, all the chili sate you just made, and 1 teaspoon of monosodium glutamate to the bowl, then stir until the ingredients are completely dissolved, and adjust the seasoning to taste for your family.

  

  

  

  
• 8

  Final Product

  After boiling, arrange the bánh bột lọc on a plate and drizzle some scallion oil on top. Then, pour the fish sauce to your liking and enjoy.

  The cake has the chewy taste of tapioca flour, perfectly blended with the savory flavors of meat and shrimp, which are incredibly rich. Especially when combined with sate and scallion oil, it’s simply delicious.