Nutty Vietnamese Peanut Rice Cakes with Scallion Oil

Name: Nutty Vietnamese Peanut Rice Cakes with Scallion Oil
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Sticky rice; Roasted peanuts; Soy sauce; Sugar; Salt; Vegetable oil; Scallions; Vegetable oil; Salt; Soy sauce; Lime juice; Water; Sugar; Chili

Crispy rice cakes with a flavorful peanut kick

Enjoy delicious Vietnamese-style rice cakes enhanced with roasted peanuts and drizzled with fragrant scallion oil. Perfect as an appetizer or snack, these crispy delights bring a nutty essence that pairs excellently with fresh herbs.

1 h 30 min
4
Intermediate

Ingredients

For the Rice Cakes

Sticky rice

2 cups, soaked overnight

Roasted peanuts

1 cup, finely chopped

Soy sauce

2 tablespoons

Sugar

1 tablespoon

Salt

1 teaspoon

Vegetable oil

2 tablespoons

For the Scallion Oil

Scallions

6, finely sliced

Vegetable oil

1/4 cup

Salt

1/2 teaspoon

For the Dipping Sauce

Soy sauce

1/4 cup

Lime juice

2 tablespoons

Water

1 tablespoon

Sugar

1 tablespoon

Chili

1, finely chopped (optional)

Preparation

Preparing the Rice

Drain and Rinse Rice

Drain the soaked sticky rice and rinse thoroughly.

Steam Rice

Steam the sticky rice in a bamboo steamer over boiling water for 25–30 minutes, until it's fully cooked.

Season Rice

Once cooked, allow the rice to cool slightly and mix with soy sauce, sugar, and salt.

Making the Scallion Oil

Heat Oil

Heat vegetable oil in a pan over medium heat.

Cook Scallions

Add the sliced scallions and salt, stirring until scallions are soft but still vibrant green.

Ensure the scallions do not brown to maintain a vibrant color and fresh taste.

Set Aside

Remove from heat and set aside.

Cooking Process

Forming the Cakes

Shape the sticky rice into small, compact patties using damp hands.

Frying the Cakes

Heat vegetable oil in a non-stick pan over medium-high heat, and fry each rice cake until golden brown on both sides.

Flavor Finishing

Drizzle with scallion oil while still hot.

Plating & Serving