Ingredient:
- 100g rice flour
- 100g tapioca flour
- 170 ml of water
- 150g chives
- 100g minced meat
- 5 tablespoons fish sauce
- 3 tablespoons white sugar
- 1 teaspoon minced red onion
- 1 teaspoon minced garlic
- 1 teaspoon pepper
- 1 teaspoon lemon juice
- 1 teaspoon minced chili
- 2 chicken eggs
Doing:
Sift 100g of rice flour and 100g of tapioca into a bowl, add ½ teaspoon of salt and mix well. Then cut a small hole in the middle of the flour mixture and pour 170ml of boiling water in, mix well and wait for the mixture to cool down, then move to kneading the dough by hand for about 10-15 minutes until the mixture is smooth. Cover and let the dough rest for about 30 minutes.
Sift 100g of rice flour and 100g of tapioca flour into a bowl, add ½ teaspoon of salt and mix well. Then cut a small hole in the middle of the flour mixture and pour 170ml of boiling water in, mix well and wait for the mixture to cool down, then move to kneading the dough by hand for about 10-15 minutes until the mixture is smooth. Cover and let the dough rest for about 30 minutes.
The dough is then divided into 6 equal parts, sprinkled with a little flour on a cutting board, then rolled out into a thin round piece of about 3mm, filled in the middle of the dough and rolled into a flat round piece.
Put the cake in a steamer lined with parchment paper, cover the pot with a thin layer of towel and steam the cake for about 10-15 minutes until the green chives float on the surface of the cake, the cake is cooked.
Mix sweet and sour fish sauce with the ratio: 4 spoons of fish sauce, 2 spoons of sugar, 2 spoons of filtered water, 1 spoon of minced garlic and chili, 1 spoon of lemon juice.
After steaming shallot cakes, they can be eaten with sweet and sour fish sauce or fried golden on both sides in a pan with eggs.
