Thursday, October 10, 2013
Banh Beo Bi (Steamed Rice Cake with Shredded Pork Skin)
1 bag Rice Flour
4 cups Room Temperature Water
5 cups Warm Water
Mung Bean Toppings
1 cup Mung Bean (soaked in water for at least 4 hrs.)
Pinch of Salt
1 Green Onion Bundle
3 Tbsps. Oil
Shredded Pork Skin
1 lb. Pork
1 package Pork Skin
2 Tbsps. Oil
4-5 Tbsps. Roasted Rice Powder
Pinch of Salt, Sugar, and Mushroom Seasoning
In a large bowl add in 1 bag of Rice Flour and 4 cups Room Temperature Water, mix and set aside.
While we let the batter sits. Prepare the Mung Bean Topping. You need 1 cup Mung Bean soaked in water for at least 4 hrs. Rinse the Mung Bean 2 times. Fill the sauce pan with water. Have enough water that it covers the Mung Bean. Add a pinch of Salt and let it cooks using medium heat.
When you see some of the water has been absorbed. Use a spoon and mix the Mung Bean.
If it looks too dry add in 1 or 2 Tbsps. of water. Mix it until it turns into a paste. Then turn off the heat and set it aside.
To make the Scallion oil. You need 1 Green Onion Bundle. Chop the Green Onions. In a pan add in about 3 Tbsp. Oil. Add in the chopped Green Onions. Using low heat mix for half a minute. Put in a bowl and set aside.
In a pan add water and bring to a boil, add in the Pork. Cook until it is no longer pink.
Take the Pork out, pour out the water, and rinse the pan. Then fill the pan with water and add in the Pork again. Then add in a pinch of Salt, Sugar, and Mushroom Seasoning.
Cook the Pork until the water has been absorbed. Then add in 1 Tbsp. Oil. You want the Pork to have a golden color. Make sure the Pork is cooked all the way. Cut it into long thin pieces. Put in a bowl and set it aside.
Take out the Pork Skin package. Rinse it with water. Squeeze the water out and cut the Pork Skin shorter. Then set it aside.
Mince the Garlic. Use half of it to sauté. In a pan add in 2 Tbsps. Oil. Add in half the minced Garlic. Wait for it to turn slightly brown put in a bowl and set aside.
In another pan add in 4-5 Tbsps. Roasted Rice Powder. Using medium heat warm up the powder. Put in a bowl and set it aside.
Now you should have your Shredded Pork, Pork Skin, Garlic, and Rice Powder. In a large bowl mix all the ingredients together and set it aside.
Going back to the batter. Add in 5 cups Warm Water and mix. Have your steamer ready.
Pour in the batter in each dish. Let it steams for about 5 minutes or until cooked.
Using the tip of a knife remove the Steamed Rice Cake and set it on a plate. Continue to do this until you use up all of the batter.
Place the Mung Bean Paste and the Scallion Oil next to your Steamed Rice Cake. When you have 1 layer, spread some Scallion oil on top and scoop some Mung Bean Paste and put it on each Rice Cake.
When you are done steaming the Rice Cakes and putting on the toppings.
To assemble your Steamed Rice Cakes plate. Prepare a basket of slightly boiled Bean Sprouts, Cucumbers, and Fresh Herbs. Place it on top of your plate. Then Shredded Pork Skin and finally pour some Fish Sauce on top.