How to fry sticky rice cake without oil or fat: Crispy and light, delicious without worrying about getting fat

With the oil-free and fat-free frying recipe below, you can enjoy a delicious dish without worrying about gaining weight.

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How to fry bánh chưng without using oil or cooking fat

The ingredients you will need:

1/2 bánh chưng

150ml purified water

Here is how to fry bánh chưng without using oil or cooking fat:

Step 1: First, you need to cut the bánh chưng

First, cut 1/2 bánh chưng into smaller pieces to make it easier to fry. You can use a string to cut the bánh chưng like this or use a knife. While cutting, if you cut the bánh chưng into smaller pieces, it will be easier to fry. However, if you cut it into larger pieces, it will take longer to fry and the bánh chưng will not be as crispy as desired.

Step 2: Fry the bánh chưng without using oil or cooking fat

First, place each piece of bánh chưng into the pan. Then, pour about 150ml of purified water into the pan and bring to a boil. During the frying process, make sure to adjust the heat to avoid affecting the bánh chưng.

Note: You should only use a non-stick pan when frying. If you have fewer bánh chưng, you need to reduce the amount of water; if you put too much bánh chưng, it will become soggy and not crispy.

Step 3: Flatten the bánh chưng while frying

Use a spatula to flatten the bánh chưng, ensuring even distribution in the pan for even cooking.

After flattening the bánh chưng, keep the heat medium and fry until the bánh chưng becomes dry and turns a beautiful golden color, then flip and fry the other side.

Note: If you take the bánh chưng directly from the freezer to fry, this step will take a lot of time. You can thaw it using a microwave beforehand to speed up the frying process!

Step 4: Finished product

The fried bánh chưng has a golden crust on the outside, with a soft and fragrant texture on the inside. With this method of frying bánh chưng, you can eat as much as you want without feeling greasy or worrying about gaining weight!

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Frequently asked questions

To fry sticky rice cakes without oil or fat, you’ll need a non-stick pan. Heat the pan over medium heat, and once it’s hot, place the rice cakes in the pan. Fry each side for about 2-3 minutes, or until golden brown and crispy. This method ensures a light and delicious snack without the extra calories from oil or fat.

Using a non-stick pan is crucial for this method to work. Ensure that your pan is truly non-stick by testing it with a small amount of water; if the water forms beads and rolls off, your pan is ready. Additionally, be patient and allow the rice cakes to cook thoroughly on each side to achieve the desired crispiness.

If you don’t have a non-stick pan, you can try using a well-seasoned cast iron skillet. Just ensure that it’s properly seasoned to create a natural non-stick surface. Another alternative is to use a small amount of cooking spray; however, this will add a minimal amount of oil, so it’s not entirely oil-free.

For the best results, fry each side of the rice cake for approximately 2-3 minutes. This timing should give you a nice golden brown color and a crispy texture. However, every stove is different, so adjust the timing slightly if needed to achieve the desired crispness.

Absolutely! You can enhance the flavor of your rice cakes by sprinkling them with sea salt, pepper, or your favorite dried herbs immediately after frying. You can also get creative with toppings like chopped green onions, sesame seeds, or even a drizzle of sweet chili sauce.

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