Homemade Rain Cakes

Preparation Time

• Total Time: 1 hour 30 minutes
• Prep Time: 30 minutes
• Cook Time: 1 hour

Intensity

• Difficulty Level: Medium

Ingredients

For the Rice Cakes:

• 1 cup rice flour
• 2 tablespoons tapioca starch
• 2 cups water
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil

For the Topping:

• 1/2 pound shrimp, peeled and deveined
• 1 clove garlic, minced
• 1 shallot, finely chopped
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 tablespoon vegetable oil

For the Scallion Oil:

• 2 scallions, finely chopped
• 2 tablespoons vegetable oil

For Garnish:

• Crispy fried shallots
• Fresh cilantro, chopped
• Vietnamese dipping sauce (nuoc cham)

Instructions

Prepare the Rice Cakes:

1. Mix the Batter:
   • In a large mixing bowl, combine the rice flour, tapioca starch, water, salt, and vegetable oil. Stir until smooth and well-blended.
2. Steam the Cakes:
   • Prepare a steamer and bring water to a boil. Lightly grease small, heatproof dishes or muffin tins. Pour the batter into each dish, filling about 1/4 inch deep.
   • Place the dishes in the steamer, cover, and steam over medium-high heat for about 7-10 minutes or until the cakes are set and translucent.
   • Remove from the steamer and let them cool slightly.

Prepare the Topping:

1. Cook the Shrimp:
   • In a food processor, pulse the shrimp until finely chopped.
   • In a skillet, heat the vegetable oil over medium heat. Add the minced garlic and chopped shallot, sautéing until fragrant.
   • Add the chopped shrimp, fish sauce, and sugar. Cook until the shrimp turns pink and is cooked through, about 3-5 minutes. Set aside.

Prepare the Scallion Oil:

1. Heat the Oil:
   • In a small saucepan, heat the vegetable oil over medium heat until hot.
   • Remove from heat and immediately add the finely chopped scallions, stirring to combine. Set aside.

Assemble the Rain Cakes:

1. Top the Cakes:
   • Spoon a small amount of the shrimp mixture onto each rice cake.
   • Drizzle with scallion oil and garnish with crispy fried shallots and fresh cilantro.
2. Serve:
   • Serve the rain cakes warm with a side of Vietnamese dipping sauce (nuoc cham) for drizzling.

Nutrition Information (per serving)

• Servings: 4
• Calories: 210
• Total Fat: 9g
  • Saturated Fat: 1.5g
• Cholesterol: 85mg
• Sodium: 480mg
• Total Carbohydrates: 24g
  • Dietary Fiber: 1g
  • Sugars: 2g
• Protein: 9g