Nutty Vietnamese Peanut Rice Cakes with Scallion Oil
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
For the Scallion Oil
For the Dipping Sauce
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
Nutty Vietnamese Peanut Rice Cakes with Scallion Oil
Nutty Vietnamese Peanut Rice Cakes with Scallion Oil
Serving
Serve the rice cakes warm, generously drizzled with scallion oil, accompanied by a dish of the tangy Vietnamese dipping sauce on the side.