Vegetarian Rice Cakes (Bánh cuốn chay) Recipe

Ingredients

Rice Cake Batter

1/2 cup Tapioca Starch

1 cup Rice Flour

1/2 cup Potato Starch

4 cup Water

4 Tbsp. Olive Oil

Fillings Ingredients

1 Carrot

3/4 cup Jicama 

3/4 cup Dried Wood ear Mushroom

2 Tbsp. Olive Oil

1 tsp. Sugar

1 tsp. Mushroom Seasoning

pinch of Kosher Salt

1 cup Fried Shallots

Green Onions

*Other ingredients you will need for later extra oil, Fried

Shallots and some Vietnamese Vegetarian Fish Sauce. Vegetarian Fish Sauce

In a bowl, add 1 cup Rice Flour, 1/2 cup Potato Starch, 1/2 cup Tapioca Starch and mix. Add in 4 cups Water and mix well. Cover and set aside for 2 hours. 

Cut and boil some Jicama.  It takes about 2 minutes to boil.  Remove and set aside. Chop the boiled Jicama, you need about 3/4 cup.  Then chop 1 Carrot and set aside. Soak some Dried Wood ear Mushroom, once it’s expanded and soften.  Chop the mushroom, you need about 3/4 cup.

In a pan, add in 2 Tbsp. Olive Oil and some chopped Green Onions.  Add in the chopped Carrots and mix for a few seconds.  Add in 3/4 cup chopped Wood ear Mushroom, add 1 tsp. Sugar, 1 tsp. Mushroom Seasoning and a pinch of Kosher Salt.  Mix and add in 3/4 cup chopped Jicama. Add in the chopped Green Onions, mix well for a few minutes and set aside. 

Now to prepare to make the rice cakes, you’ll need aluminum foil, cutting board, nonstick pan and some oil. First, wrap aluminum foil over a cutting board. Then spread some oil on top of the aluminum foil.

Spread some oil onto the pan, use medium heat. Pour in enough batter that it covers the bottom of the pan. Place lid over and let it cook until the rice cake becomes translucent.  Flip it onto the aluminum foil board. Put some filling on top and roll.  Repeat until you finish up all the batter and fillings. Enjoy with Vietnamese Vegetarian Dipping Fish Sauce.