Fried sticky rice cakes are a familiar dish after Tet, but if fried in the usual way, the cakes can absorb too much oil, leaving a greasy feeling. Try this simple method of frying sticky rice cakes to get a golden, crispy, and delicious treat without the oil!
Add This to Fry Crispy Sticky Rice Cakes on the Outside and Soft on the Inside, Without the Greasiness
Ingredients
- 1 sticky rice cake (square or round)
- Twine (or a knife to cut the cake)
- A small amount of cooking oil
- Condiments: Soy sauce, pickled onions, and cold cuts
How to Fry Sticky Rice Cakes: Crispy and Delicious, Without Absorbing Oil
Step 1: Cut the Sticky Rice Cake Properly
- Remove the outer banana leaves, and place the cake on a flat surface.
- Use twine to cut the cake instead of a knife to prevent sticking and crumbling. For square cakes, tie 4 strings in a crisscross pattern and pull tight to cut into even pieces. For round cakes, one string is sufficient for easy cutting.
Step 2: Steam the Cake Before Frying
- Boil water in a pot, and steam the cake for about 3-5 minutes to soften it, which will help it fry faster and crisp up nicely.
Step 3: Mash the Sticky Rice Cake Before Frying
- Place the steamed cake in a bowl, mash it, and then shape it into flat pieces. This step ensures that the cake fries evenly and becomes crisp, more so than if left in its original form.
Step 4: Fry the Sticky Rice Cake Without Absorbing Oil
- Heat a non-stick pan, and dry-fry the cakes for about 1 minute to seal them.
- Then, add a small amount of oil (just 1-2 teaspoons) and continue frying until the cakes are golden and crispy on both sides.
Enjoy Your Perfectly Fried Sticky Rice Cakes
- Eat while still hot to enjoy the crispy crust and chewy filling.
- Serve with pickled onions to balance the richness.
- Dip in soy sauce or chili sauce to enhance the flavor.
Add This to Fry Crispy Sticky Rice Cakes on the Outside and Soft on the Inside, Without the Greasiness
Tip: If you want your sticky rice cakes to stay crispy for longer, use an air fryer. Lightly brush the surface with oil and fry at 180°C for 7-10 minutes.
This frying method reduces the oil content while preserving the traditional delicious flavor. Give it a try to add a twist to your post-Tet meals!
(This article is for reference only!)
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Add this to frying sticky rice cake, don’t just use cooking oil: Add this one thing, making the sticky rice cake crispy and delicious, you can eat more without getting bored.
Frying banh chung with just cooking oil is not enough to reach perfection. Try the method of frying banh chung to make it crispy on the outside, soft and fragrant on the inside without being greasy to add a new flavor to the dish.
Who should avoid eating bánh chưng on Tet?
Chung cake is a traditional dish eaten during Tet, but not everyone is suitable to eat it.
