How to make Vietnamese steamed rice cake from Quy Nhon - Binh Dinh

Vietnamese steamed rice cake is a rustic dish, typical of the Central people. But now, all provinces have different ways of processing. Although it is also the central region of Vietnam, Quy Nhon Vietnamese steamed rice cake is made in a unique way with a delicious flavor that cannot be mixed. Join Taky Food in a strange way with how to make a Vietnamese steamed rice cake in Quy Nhon - Binh Dinh through the following article.

Raw materials for making Vietnamese steamed rice cake Quy Nhon - Binh Dinh

- 400g Vietnamese steamed rice cake Taky

- 100gr dried shrimp

- 500gr of shrimp

- 100gr red onion

- 1 handful of Quy Nhon chives

- 1 loaf of diced bread

- 1 cup of delicious fish sauce

- 1 cup of cooking oil

- Garlic, chili, lemon, sugar to make dipping sauce

How to make Vietnamese steamed rice cake Quy Nhon - Binh Dinh

Step 1: Making crust

Add 400g of Taky Vietnamese steamed rice cake and a little salt in a mixing bowl, slowly add 1 liter of warm water. Just stir the water while stirring until the mixture is smooth, thick and not lumpy.

Take the pot of water on the stove to boil, then put the cup into the tray for about 2 minutes to heat the bowl evenly. Stir the dough up, then scoop the dough into a cup and cover for about 5 minutes until the bread is done. Do the same until all the flour mixture is gone.

Step 2: Making cake filling

Pomegranate bread is dried, then put in a pan to heat with a little oil, put the bread on the island and wait for the bread to change color to yellow, take it out and put on absorbent paper to drain.

Shredded shallots, dry in the sun. Chives washed, chopped. Next, catch the frying pan of oil and fry the bread on the stove, put the onions into the island, when the purple onions change to color and start scented, remove the onions, put the chopped chives into the island and turn off the heat.

Dried shrimps are soaked in water for about 2 hours to soften, then picked out and crushed. Bring marinated shrimp with a little seasoning. Freshly washed shrimp are steamed, cooked, then peeled and then ground. Similar to a dry bowl, you also marinate with a little seasoning and then bring both into the lice pan for shrimp and dried shrimp to be fluffy.

Step 3: Mix the sauce

The sauce is also very simple, you only need to make a ratio of 1 cup of sugar, 2 cups of warm water, 1 lemon to squeeze the soluble juice. Finally add chopped garlic and chili. You should taste it to suit your taste and possibly reduce ingredients.

Step 4: Complete

The cake is done and the ingredients are well prepared. When you eat, just apply a little chives oil on the cake and sprinkle with a layer of shrimp lice. Next sprinkle onions and fried bread. Chan added some sweet and sour fish sauce and used the teaspoon to roll it out and enjoy it.

I wish you a successful and delicious implementation with this technique of making Vietnamese steamed rice cake Quy Nhon - Binh Dinh.