Vietnamese Coconut Rice Cake | Vuong Anh's Cooking Journey

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk provides a nutty flavor while reducing calories.

pork

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based alternative, while chicken is often less expensive.

mung beans

🥗Healthier: lentils

💰Cheaper: split peas

Lentils are high in protein and easier to find.

fried shallots

🥗Healthier: baked onions

💰Cheaper: onion powder

Baked onions offer a similar flavor with less fat.

Mix 1 cup of rice flour with 3 cups of water in a bowl.

Dissolve the rice flour completely in the water.

Add 2 cups of coconut milk to the mixture.

Cook the mixture over medium heat, stirring constantly for 5 to 7 minutes to prevent sticking.

Add 1 tablespoon of salt and mix well, noting that lumps will disappear during steaming.

Grease a cake tin with oil to prevent sticking.

Pour the mixture into the prepared cake tin and steam for about 45 minutes.

Prepare the topping by mincing pork cheek and drying shrimp, then frying them thinly for faster cooking.

Soak the dried shrimp in water before cooking.

Add a little oil to a pan, then add minced garlic and the soaked shrimp.

Season the mixture with fish sauce and a pinch of sugar, and stir until well combined.

Check on the cake every 10 minutes, cleaning the lid to prevent water from dripping inside.

Prepare a sauce with pickled white radish, soy sauce, and a teaspoon of sugar, adjusting to taste.

Once the cake rises from the tin, it is ready to eat; it should have a jelly-like texture.

Cool the cake in ice to speed up the cooling process.

Cut the cake into pieces and top with the prepared topping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens