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Water Fern Cakes

Steamed rice flour cakes topped with savory dried shrimp, mung bean paste, and scallion oil. Served warm with a sweet and savory dipping sauce.

40 minMediumServes 4260 cal/serving

VietnameseAppetizerStovetopStandardGluten-FreeNut-FreeDairy-FreeEgg-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

  • 1 cup rice flour
  • 2 tbsp tapioca starch
  • 2 cups water
  • 1/2 tsp salt
  • 1/4 cup dried shrimp, rehydrated
  • 1/4 cup mung beans, mashed
  • 1/4 cup scallions, chopped
  • 2 tbsp neutral oil
  • 2 tbsp fish sauce

Instructions

  1. 1

    Whisk 1 cup rice flour, 2 tbsp tapioca starch, 1/2 tsp salt, and 2 cups water together in a bowl until smooth, then let sit for 20 minutes.

  2. 2

    Heat 2 tbsp neutral oil in a small skillet and pour over 1/4 cup chopped scallions in a bowl to make scallion oil.

  3. 3

    Pour thin layers of batter into oiled small ramekins and steam over high heat for 7 minutes.

  4. 4

    Top each steamed cake with 1/4 cup mashed mung beans, 1/4 cup rehydrated dried shrimp, and scallion oil.

  5. 5

    Serve warm with 2 tbsp fish sauce on the side.

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Questions

How long does Water Fern Cakes take?

As written, 40 minutes: 25 of prep and 15 of cooking. The longest single stretch is step 1 (20 minutes): "Whisk 1 cup rice flour, 2 tbsp tapioca starch, 1/2 tsp salt, and 2 cups water together in a bowl until smooth, then let sit for 20 minutes."

Is there a substitute for fish sauce in Water Fern Cakes?

The entry for Water Fern Cakes calls for 2 tbsp fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Does Water Fern Cakes contain shellfish?

Yes: 1/4 cup dried shrimp, rehydrated. The full allergen list for this entry is shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Water Fern Cakes?

One serving (the recipe makes 4) is about 260 calories, with 8 g protein, 42 g carbohydrate and 7 g fat, plus 2 g fiber and 640 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Water Fern Cakes?

Refrigerate what is left of Water Fern Cakes within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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