Korean Chinese-style Crispy Rice Cakes

Ingredients

In this Korean Chinese adaptation of Bánh cam, we incorporate the flavors and spices commonly found in Korean Chinese cuisine. The original dish is typically sweet and filled with mung bean paste, while our version focuses on a savory flavor profile with a crispy texture. The addition of Korean Chinese spices and sauce gives this dish a distinct taste that sets it apart from the traditional Vietnamese Bánh cam. We alse have the original recipe for Bánh cam, so you can check it out.

• 2 cups (470ml) glutinous rice flour 2 cups (470ml) glutinous rice flour
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon garlic, minced 1 teaspoon garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1/2 teaspoon Chinese five-spice powder 1/2 teaspoon Chinese five-spice powder
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 48g, 4g
• Protein: 4g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the glutinous rice flour and water. Knead until a smooth dough forms.
2. 2.
   Divide the dough into small balls and flatten them into discs.
3. 3.
   In a separate bowl, mix together the sesame oil, soy sauce, oyster sauce, honey, minced garlic, grated ginger, Chinese five-spice powder, and white pepper to make the sauce.
4. 4.
   Heat vegetable oil in a deep pan or wok for frying.
5. 5.
   Fry the rice cakes in batches until they turn golden brown and crispy. Remove and drain on a paper towel.
6. 6.
   In the same pan, heat the sauce mixture until it thickens slightly.
7. 7.
   Add the fried rice cakes to the sauce and toss gently to coat them evenly.
8. 8.
   Serve the Korean Chinese-style crispy rice cakes hot and enjoy!

Treat your ingredients with care...

• Glutinous rice flour — Ensure that the dough is kneaded well to achieve a smooth and elastic texture for the rice cakes.
• Chinese five-spice powder — Use a good quality powder for the best flavor. Adjust the amount according to your preference for the spice blend.

Tips & Tricks

• For an extra crispy texture, you can double-fry the rice cakes. After the initial frying, let them cool for a few minutes, then fry them again until they become even crispier.
• If you prefer a spicier kick, add a pinch of chili flakes or a drizzle of chili oil to the sauce mixture.
• Serve the crispy rice cakes immediately after tossing them in the sauce to maintain their crunchiness.

Serving advice

Serve the Korean Chinese-style crispy rice cakes as an appetizer or a main dish. They are best enjoyed hot and fresh.

Presentation advice

Arrange the crispy rice cakes on a platter and drizzle any remaining sauce over them. Garnish with chopped green onions or sesame seeds for an attractive presentation.