Nutty Vietnamese Peanut Rice Cakes with Scallion Oil
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 pa
Preparation
Get these tasks done before you start cooking.
Preparing the Rice
- 1
Drain and Rinse Rice
Drain the soaked sticky rice and rinse thoroughly.
- 2
Steam Rice
Steam the sticky rice in a bamboo steamer over boiling water for 25–30 minutes, until it's fully cooked.
- 3
Season Rice
Once cooked, allow the rice to cool slightly and mix with soy sauce, sugar, and salt.
Making the Scallion Oil
- 1
Heat Oil
Heat vegetable oil in a pan over medium heat.
- 2
Cook Scallions
Add the sliced scallions and salt, stirring until scallions are soft but still vibrant green.
Tip: Ensure the scallions do not brown to maintain a vibrant color and fresh taste.
- 3
Set Aside
Remove from heat and set aside.
How to Make Nutty Vietnamese Peanut Rice Cakes with Scallion Oil
Total time: 2 h · Yields 4 servings
- 1
Forming the Cakes
Shape the sticky rice into small, compact patties using damp hands.
- 2
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.
- 3
Flavor Finishing
Drizzle with scallion oil while still hot.
Chef's Tips
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