Vietnamese Pork and Rice Flour Cake
A quick and savory steamed cake made with rice flour and seasoned pork, wrapped in banana leaves for a fragrant, street-food-style snack.
- Total time
- 30 min
- Servings
- 2
- Calories
- 450
- Protein
- 25g
Ingredients
- 1 cup rice flour
- 1.5 cups water
- ½ pound ground pork
- 2 tablespoons fish sauce
- 1 medium shallot
- 4 pieces banana leaves
Instructions
- 1
In a bowl, whisk 1 cup rice flour with 1.5 cups water until smooth. Season with 1 tbsp fish sauce and set aside.
- 2
Finely chop 1 shallot and mix with 0.5 lb ground pork and remaining 1 tbsp fish sauce. Set aside.
- 3
Soften 4 banana leaves by passing them over a flame or dipping in hot water for 10 seconds. Cut into 8-inch squares.
- 4
Place 2 tbsp of the rice batter in the center of each leaf, top with 1 tbsp pork mixture, then cover with another 2 tbsp batter. Fold the leaf into a packet and tie with kitchen string.
- 5
Steam the packets over boiling water for 20 minutes, until the cake is firm and the pork is cooked through. Serve warm, unwrapped.
Tools you’ll need
- Steamer
- Mixing bowl
- Whisk
- Knife
- Cutting board
- Kitchen string
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