Chưng cake is a traditional Tet dish of the ethnic group. Fried chưng cake is a variation to change the taste of the usual cake. Just frying chưng cake with cooking oil is not enough, try the way to make fried chưng cake with crispy outside, soft and fragrant inside without feeling greasy to change the taste of the dish.
Secrets to make fried chưng cake crispy outside, soft inside, without feeling greasy
During and after Tet, many people often fry chưng cake to make it easier to eat, but if you fry it in the usual way, it will absorb a lot of oil. Apply the simple way to fry chưng cake without feeling greasy below and feel it.
+ Ingredients:
– Square or round-shaped chưng cake.
– String.
– Cooking oil.
– Soy sauce, pickled onions, sausage (pork roll) for serving.
+ How to do:
Step 1: Peel the top layer of the cake
First, place 4 strings on the surface of the cake. 2 strings perpendicular, 2 strings diagonally on the surface of the cake. Finally, hold both ends of the string and pull (with square chưng cake). As for long chưng cake, just one string is enough to cut it.
Note: When cutting, you should cut the chưng cake with the string easily without sticking to the knife and cutting board.
Step 2: Boil water on the stove, waiting for boiling water to fry the chưng cake.
During the process of frying the chưng cake with filtered water, the cake will melt naturally. Then, you should mash the chưng cake. Mashing will help the fried chưng cake become more crispy.
Step 3: Fry both sides of the chưng cake until golden crispy with a non-stick pan
After you have mashed the cake into a non-stick pan and fry until both sides are golden. If you want the outer layer to be crispy, you can add a little oil to the pan. Then, proceed to fry both sides of the chưng cake until golden crispy..
Arrange the cakes on a plate. Fried chưng cake should be eaten immediately while it is still hot. If left to cool, the cake will not retain its crispiness and will become greasy. It is best to eat fried chưng cake with pickled onions and sausage. When eating, you can add soy sauce to enhance the flavor.
Traditional way to fry chưng cake, without feeling greasy
First of all, to make the fried chưng cake crispy and not greasy, you need to prepare a good pan like a non-stick pan.
Peel the chưng cake and microwave it to soften it. If there is no microwave, you slice the chưng cake into a pan, add a little cooking oil and cover it for a while to soften the cake. No need for much oil because this frying method will help the fat from the chưng cake melt. But still add a little oil to make the cake crispy and fragrant.
When the chưng cake is soft, put it in a pan and mash it. Use a medium-low heat to fry the cake in a circular motion. Shape the chưng cake in a circle like frying scrambled eggs and stir-frying rice.
Wait until one side of the chưng cake turns golden, then flip it over. Fry the other side normally and then press and shape it into another golden round piece. After both sides are firmer, it will be easier to flip.
Arrange the cakes on a plate. Fried chưng cake should be eaten immediately while it is still hot, because if left to cool, the cake will not retain its crispiness and will become greasy. It is best to eat fried chưng cake with pickled onions and sausage. When eating, you can add soy sauce to enhance the flavor.
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