Food & Receipts

Crispy Fried Banh Chung: Add this to the pan for a crunchy, non-greasy crust

To fry crispy and delicious sticky rice cakes, homemakers can refer to this secret of frying sticky rice cakes, which are crispy and fragrant without being greasy.

Administrator

26 February, 2024

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1 – Fried Chưng Cake by Piece

Step 1: Peel and cut the cake into small pieces
Step 2: Pour filtered water carefully
Step 3: Turn on the stove at around 160 degrees, when the water runs out, reduce the heat to 120 degrees and fry the cake on both sides until golden.
Step 4: Finished, put the cake on a plate and enjoy

The result is that you have crispy fried Chưng cake without the need for oil or fat. It’s delicious when served hot with kim chi or pickled onions.

However, to have Chưng cake with the right requirements, you need a good non-stick pan and some spare time because you have to wait a little while for the water to run out.

Here’s a tip to make it easier: set a timer, then go do something else and come back to check on it.

2 – Silver Paper Fried Chưng Cake

Line with silver paper

When the pot reaches the right temperature, line the bottom with a layer of silver paper to speed up the frying time, making the cake hot quickly. This also prevents the fat inside the cake from flowing into the pot, making it difficult to clean. Next, you place the cakes in the pot, making sure to distribute them evenly. It’s best to fry multiple batches, with each batch having only one layer at the bottom of the pot, without stacking too many cakes on top of each other.

Spray cooking oil

This is not a mandatory step as the Chưng cake already has some fat from the filling. However, if you like soft, slightly greasy cakes, you can spray or brush a thin layer of cooking oil on the surface of the cake.

Fry the cake

The temperature should be set at 180 degrees Celsius, for about 10-15 minutes. For thicker cake pieces, you should fry them in two batches to flip the cakes evenly. There is no fixed time due to the different power of each pot, so you can adjust the time accordingly to prevent the cake from burning.

Fried Chưng cake and Tét cake using a non-oil fryer have an equally delicious taste compared to frying with a pan. The crust is crispy, fragrant, the filling is evenly cooked, and it’s not greasy.

3 – Fried Chưng Cake with Filtered Water

This oil-free fried Chưng cake method is causing a stir on social media because it helps reduce greasiness and fat effectively while still enjoying a delicious Chưng cake. You will need a Chưng cake, a cup of filtered water, and a non-stick pan.

Step 1 – cutting the cake: You can use a knife or the string that wrapped the cake to cut it before frying. If using a knife, wrap it with a layer of food wrap to prevent sticking and keep the cake intact.

Step 2 – mashing the cake: First, heat the pan, pour in the filtered water, and bring it to a boil before adding the cut cake. Note that you need enough water in the pan to soak the cake. Cover with a lid and cook for about 5 minutes until the cake softens, then mash the pieces into a thin block.

Step 3 – frying the cake: Continue to cook until the water in the pan evaporates and the cake block sticks together, flip the cake. Fry until both sides of the cake turn golden, then turn off the heat.

During the frying process, adjust the heat to medium, avoid burning the cake. The most important thing is to ensure that the entire cake block comes into maximum contact with the pan and sufficient heat.

Finally, place the cake on a plate, use scissors to cut it into bite-sized pieces. The Chưng cake fried with filtered water has a crispy outer layer and a soft and chewy inner part, retaining the characteristic flavor.

Frequently asked questions

To achieve a crispy and non-greasy crust when frying Banh Chung, it is recommended to use a combination of oil and butter in the pan. Start by heating up a generous amount of oil in a pan over medium heat. Once the oil is hot, add a slice of butter to the pan and let it melt. This combination will create a crispy and flavorful crust on the Banh Chung without making it greasy. For an even crispier texture, you can also try adding a small amount of cornstarch to the pan before frying.

When it comes to choosing the best oil for frying Banh Chung, you want an oil with a high smoke point and neutral flavor. Avocado oil, peanut oil, and refined coconut oil are excellent choices as they can withstand high temperatures without burning and have a subtle flavor that won’t overpower the taste of the Banh Chung.

The ideal temperature for frying Banh Chung is between 350°F to 375°F (180°C to 190°C). This temperature range will ensure that the Banh Chung cooks evenly, resulting in a crispy exterior and a fully cooked interior. If you don’t have a thermometer, you can test the oil’s readiness by dropping a small piece of bread into the pan. If it sizzles and turns golden brown within a minute, the oil is ready for frying.

The frying time for Banh Chung depends on the size and thickness of the cake, but generally, it should take around 3 to 5 minutes per side. Fry the Banh Chung until it turns a deep golden brown color and develops a crispy crust. Be careful not to overcook it, as this can make the crust too hard and dry out the filling.

Yes, you can definitely reheat fried Banh Chung to enjoy it again. The best method to retain its crispiness is to reheat it in the oven. Preheat your oven to 350°F (180°C), wrap the Banh Chung in foil, and heat it for about 10 minutes. This method ensures that the crust stays crispy without burning.