Bánh Cống - Crispy Vietnamese Rice Flour Cakes

Ingredients

• 1 cup (240ml) rice flour 1 cup (240ml) rice flour
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (30g) mung beans, soaked and drained 1/4 cup (30g) mung beans, soaked and drained
• 1/4 cup (30g) bean sprouts 1/4 cup (30g) bean sprouts
• 1/4 cup (30g) ground pork 1/4 cup (30g) ground pork
• 1/4 cup (30g) shrimp, peeled and deveined 1/4 cup (30g) shrimp, peeled and deveined
• 2 green onions, finely chopped 2 green onions, finely chopped
• Fresh herbs (such as cilantro and mint), for serving Fresh herbs (such as cilantro and mint), for serving
• Lettuce leaves, for serving Lettuce leaves, for serving
• Dipping sauce (such as nuoc cham), for serving Dipping sauce (such as nuoc cham), for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 2g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 8g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, coconut milk, turmeric powder, salt, and water. Whisk until smooth and well combined.
2. 2.
   In a separate bowl, mix together the mung beans, bean sprouts, ground pork, shrimp, and green onions.
3. 3.
   Heat a non-stick pan over medium heat and lightly grease it with oil. Pour a small amount of the batter into the pan to form a thin pancake.
4. 4.
   Spoon a portion of the filling mixture onto the center of the pancake. Fold the edges of the pancake over the filling to create a round shape.
5. 5.
   Cook the cake until the bottom is golden brown, then flip it over and cook the other side until crispy.
6. 6.
   Repeat the process with the remaining batter and filling mixture.
7. 7.
   Serve the Bánh Cống hot, accompanied by fresh herbs, lettuce leaves, and dipping sauce.

Treat your ingredients with care...

• Mung beans — Soak the mung beans in water for at least 2 hours before using to ensure they soften during cooking.
• Bean sprouts — Rinse the bean sprouts thoroughly and pat them dry to remove excess moisture, as this will prevent the cakes from becoming soggy.
• Shrimp — Make sure to peel and devein the shrimp before using them in the filling.

Tips & Tricks

• For an extra crispy texture, you can double-fry the Bánh Cống. After the initial frying, let them cool for a few minutes, then fry them again until they turn golden brown and extra crispy.
• Experiment with different fillings such as mushrooms, tofu, or shredded chicken to personalize the Bánh Cống to your taste.
• If you prefer a spicier kick, add a small amount of chili paste or Sriracha to the filling mixture.
• To save time, you can prepare the filling mixture in advance and refrigerate it until ready to use.
• Serve the Bánh Cống immediately after frying to enjoy them at their best.

Serving advice

Bánh Cống are best enjoyed as a snack or appetizer. Serve them hot, allowing guests to assemble their own bites by wrapping the cakes in lettuce leaves, adding fresh herbs, and dipping them in the tangy sauce.

Presentation advice

Arrange the Bánh Cống on a platter, showcasing their golden color and crispy texture. Garnish with fresh herbs and lettuce leaves for an inviting and vibrant presentation.