Bột Chiên

Ingredients(for One plate (about 200g cooked, including eggs and veggies))

• 1 cup Rice flour (bột gạo)
• 2 tablespoons Tapioca starch (bột năng)
• 1 1/4 cups Water
• 2 large Eggs (gà)
• 1 small Carrot (julienned)
• 1/2 small Daikon radish (julienned)
• 2 stalks Green onions (finely chopped)
• 2 tablespoons Soy sauce (for sauce)
• 1 tablespoon Rice vinegar (for sauce)
• 1 teaspoon Sugar (for sauce)
• 1/4 teaspoon Black pepper - optional
• 1 tablespoon Vegetable oil (preferably canola or sunflower)

Instructions

1. 1

   Prepare the rice cake batter by mixing rice flour, tapioca starch, and water in a bowl until smooth. Pour into a lightly greased heatproof dish.

   5 minutes

   Whisk well to avoid lumps and ensure a smooth batter.

2. 2

   Steam the batter over high heat for 15-20 minutes, or until set and firm. Let cool completely, then cut into 1-inch cubes.

   20 minutes

   You can prepare the rice cake a day ahead and chill overnight for best texture.

3. 3

   Heat half the oil in a nonstick pan over medium heat. Add the rice cake cubes and pan-fry until all sides are crispy and golden brown.

   8 minutes

   Do not overcrowd the pan; crisp in batches if necessary.

4. 4

   Push the fried rice cakes to one side of the pan. Add a little more oil if needed, then pour in beaten eggs. Allow eggs to set slightly before stirring gently to coat the cakes.

   3 minutes

   For a fluffier texture, do not overmix the eggs.