In a large mixing bowl, combine the rice flour, tapioca starch, water, salt, and vegetable oil. Stir until smooth and well-blended.
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:
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:
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:
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.
Serve:
Serve the rain cakes warm with a side of Vietnamese dipping sauce (nuoc cham) for drizzling.
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