Steamed Coconut Rice Cake with Toasted Shrimp Flakes (Banh Duc Tom Chay)

Step 1

Add vegetable oil into an 8 inch square dish. Brush the oil, coating the bottom and sides of the dish evenly.

Step 2

In a large bowl, add the rice flour, tapioca starch, salt, water and coconut milk. Whisk together until the mixture is smooth and free of lumps.

Step 3

Strain the mixture into a medium saucepan. Heat the mixture over Medium Low heat while whisking together. In approximately 5-6 minutes, the batter should start clinging to the tip of the whisk. When the batter on the bottom of the pan starts to thicken, quickly remove from the heat. (The top of the batter will still be mostly liquid.) Continue stirring together until all the liquid is absorbed. Whisk the batter quickly for 30 seconds to remove any lumps.

Step 4

Transfer the batter into the oiled dish. Use a spatula to spread the batter evenly into the dish. Remove any air bubbles by running a skewer through the batter. Optionally, tap the dish on the counter a few times to remove any air bubbles. Smooth out the top. Transfer the dish into a steamer tray.

Step 5

Fill a steamer basin two-thirds full with water and bring to a rapid boil over High heat. Set the steamer tray over the basin and cover with a lid wrapped in a kitchen towel. Steam the cake over High heat for 20 minutes.

Step 6

Remove the cake from the steamer and let cool for at least 30 minutes.

Step 7

Run a spatula around the cake to loosen it from the dish. Invert the cake onto a flat cutting surface. Brush vegetable oil onto a wavy knife. Cut the cake into strips and then cut into bite-sized pieces.

Step 8

To serve, place a few pieces of steamed coconut rice cake on a small plate. Top the cake with scallion oil, fried onions and a generous amount of toasted shrimp flakes. Serve the Steamed Coconut Rice Cake and Toasted Shrimp Flakes with a side of carrot and radish pickles and zesty fish sauce dipping sauce.