Num KachayPan-Fried Chive Rice Cakes
These chewy rice cakes are packed with garlic chives, first steamed until set and then pan-fried until golden at the edges. They are a popular Cambodian snack, especially with a sharp dipping sauce.
Prep
25m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Batter
- 250gWhite Rice Flour
- 80gTapioca Starch
- 120gGarlic Chives (finely chopped)
- 6gSalt
- 450mlWater
Steaming
- 10mlVegetable Oil
Frying
- 40mlVegetable Oil
Sauce
- 35mlRice Vinegar
- 25mlSoy Sauce
- 20gWhite Sugar
- 6gGarlic (crushed)
- 1pcsBirds Eye Chili (thinly sliced)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk the white rice flour, tapioca starch, salt, and water until smooth. Stir in the garlic chives.
- 02
Brush a shallow heatproof tray with the vegetable oil, pour in the batter, and steam at 100°C (212°F) until firm all the way through, about 15 to 20 minutes.
- 03
Let the steamed cake cool until easy to handle, then cut it into squares.
- 04
Heat the vegetable oil in a skillet over medium heat and pan-fry the pieces until golden on both sides and hot through.
- 05
Stir together the rice vinegar, soy sauce, white sugar, garlic, and birds eye chili until the sugar dissolves.
- 06
Serve the rice cakes hot with the dipping sauce.
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