Ingredients and Weight:
- 1 pound sweet rice flour
- 3/4 cup tapioca starch
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups water
- 1 cup grated carrots
- 1/2 cup chopped shiitake mushrooms
- 1/4 cup chopped bamboo shoots
- 1/4 cup chopped water chestnuts
- 1/4 cup chopped green onions
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large bowl, whisk together the sweet rice flour, tapioca starch, sugar, baking powder, and salt.
- Add the water and stir until a smooth batter forms.
- Fold in the carrots, mushrooms, bamboo shoots, water chestnuts, and green onions.
- Grease 8 individual ramekins or small bowls.
- Fill each ramekin halfway with the batter.
- Steam in a steamer or bamboo basket for 20 minutes, or until the cakes are cooked through.
Nutritional Information:
Per serving (1 rice cake):
- Calories: 150
- Fat: 0g
- Carbohydrates: 35g
- Protein: 3g
Dish Characteristics:
- Soft and fluffy texture
- Savory and slightly sweet
- Packed with vegetables for added nutrition
User Comments:
- "These rice cakes were so delicious and easy to make. I love the combination of flavors and textures."
- "Perfect for a quick and healthy snack or appetizer."
- "The American twist with the grated carrots and bamboo shoots gives it a unique flavor."
- "Would definitely make these again!"
- "A great introduction to Vietnamese cuisine for those who are new to it."
Special Precautions and Tips:
- Make sure to steam the rice cakes until they are cooked through. Undercooked rice cakes will be sticky and chewy.
- You can adjust the amount of vegetables in the recipe to your liking.
- For a gluten-free version, use gluten-free rice flour.
- Serve the rice cakes warm with your favorite dipping sauce.
