Fried sticky rice cake needs more than just vegetable oil: Add this type of liquid to make the cake crispy and not greasy when eating

With the following fried sticky rice cake recipe, you will have a crispy and delicious dish that you can't get tired of eating.

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Ingredients for crispy fried sticky rice cakes

– Square or round sticky rice cakes

– String

– Cooking oil

– Soy sauce, pickled onions, sausage (cha) for serving

How to make delicious fried sticky rice cakes

If you’re hesitant about traditional deep-fried sticky rice cakes that can be greasy, you can try making water-fried sticky rice cakes that still maintain the delicious taste without feeling heavy.

Step 1: Cutting the cakes

First, you need to remove the top layer of the sticky rice cakes, then place 4 strings on the surface of the cakes. 2 strings perpendicular and 2 strings diagonal on the cake. Lastly, hold the ends of the strings and pull.

Note: When cutting, use strings to easily detach the cake from the knife and cutting board.

Step 2: Mashing the cakes

Next, bring a pot of water to boil on the stove, waiting for the water to boil to fry the sticky rice cakes. During the water-frying process, the cakes will dissolve on their own. Then, you can mash the sticky rice cakes beforehand, which will help make the dish crispy and evenly cooked. Afterwards, you can mash the sticky rice cakes. Mashing will make the fried sticky rice cakes crispier and more delicious.

Step 3: Frying the cakes

After mashing the cakes, you can place the mashed cakes into a non-stick pan and fry until both sides are evenly golden. If you want a crispy exterior, you can add a little bit of oil to the pan. Then proceed to fry until both sides of the sticky rice cakes are golden and crispy.

Step 4: Completion

Place the fried sticky rice cakes on a plate, serve with a little bit of soy sauce or chili sauce, tomato sauce according to your taste. Water-fried sticky rice cakes still retain a crispy outer layer, a soft and chewy inner layer.

According to Giaitri.thoibaovhnt

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Frequently asked questions

To make fried sticky rice cakes with a crispy texture and minimal grease, there are a few key tips to follow. Firstly, use a combination of vegetable oil and another type of liquid such as water, broth, or light-tasting cooking oil. This helps to reduce the greasiness that can come from using only vegetable oil. Additionally, ensure your oil is hot enough before adding the rice cakes, as this will help create a crispy exterior without absorbing too much oil. Finally, don’t overcrowd the pan, as this can cause the oil temperature to drop and result in greasy rice cakes.

Using only vegetable oil can result in greasy rice cakes due to the oil’s viscosity and tendency to absorb into the sticky rice. By adding a different type of liquid, you create a barrier that helps prevent the vegetable oil from being absorbed as easily, resulting in a crispier and less greasy texture.

You can experiment with a variety of liquids to find the one that works best for your taste and desired texture. Some options include water, broth (such as chicken or vegetable broth), or light-tasting cooking oils like grapeseed oil or refined avocado oil. Each liquid will impart a slightly different flavor and texture, so it’s worth trying a few to see which you prefer.

The ideal temperature for frying sticky rice cakes is between 350°F to 375°F (180°C to 190°C). This temperature range ensures that the exterior of the rice cakes will crisp up nicely without burning, and it also helps prevent the oil from being absorbed into the cakes, keeping them greasy.

It’s important to use a candy or deep-frying thermometer to accurately measure the oil’s temperature. Additionally, you can do the wooden spoon test: place the end of a wooden spoon into the hot oil, and if bubbles start forming around the spoon, it’s ready for frying. If the oil starts smoking, it’s too hot, and you should turn down the heat or let it cool down slightly before proceeding.

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