Vegetarian Steamed Rice Cakes --gluten free rice cake

Vegetarian steamed rice cakes (Bánh cuốn chay) are rolled rice cakes originally from Vietnam. The steamed rice cakes are made in a steam pot, and it is hard for some cooks who do not have a steam pot or some special skill necessary to create this recipe. This recipe is much easier and will guide the cook through all the simple steps, from making rice crepes to making the mushroom filling and the  soy dipping sauce. The rice cakes are delightfully light, and the filling is deliciously savory and healthy. The rice cakes served with homemade soy dipping sauce can be served as an appetizer or can be the main meal itself.

Ingredients:

For the dough:

1 cup rice flour

1/4 cup tapioca flour

1/4 cup potato starch or cornstarch

1/2 teaspoon salt

2 cups cold water

2 tbs vegetable oil

For the filling:

1/ 8-ounce button mushrooms, chopped

2 pieces of dried wood ear mushrooms, soaked in water, chopped

1/2 small white onion, diced

1 tsp mushroom seasoning

Salt and pepper to taste

For the spicy garlic soy dipping sauce:

1/4 cup tamari

1/4 cup water

2 generous tablespoons rice vinegar

2-3 teaspoons sugar

2 fresh garlic cloves, minced

1 red chili, finely chopped (optional)

Directions:

To make the dough:

In a medium bowl, add all the ingredients except the salt and oil and whisk until combined. Let dough rest for 2 hours. After 2 hours, the flour will sink to the bottom of the container. Remove the water as much as you can. Measure the water that you take out and add the same amount of water back into the dough. Let the dough rest for another 2 hours or overnight. If you have time, try to do this process 3 times.

In a sauté pan, add a drizzle of oil to coat the pan and place over medium-high heat.

Pour into the sauté pan a small ladleful of the batter (aim for 2-3 tablespoons) and rotate the pan to cover the base with a thin layer of the batter. Immediately cover with lid and allow batter to cook for about 30 seconds.

Have a well-oiled tray or plate prepared on the working area.

Remove the lid and flip the noodle sheet onto the oiled tray or plate. 

Let the pan cool off before making another rice cake or you can use two pans alternately for this process. 

To make the filling:

In a sauté pan, add just enough olive oil to coat the bottom. When hot, add in the diced white onion and sauté until fragrant. Season with salt and allow the onions to get translucent.

Next, add in the mushrooms and sauté until the mixture has reduced a smidgen; then season with salt and pepper. Cook for about 5 minutes before removing the pan from the heat. Put this mixture in a bowl and set aside.

To make the spicy garlic soy sauce:

Mix everything together in a jar. The dipping sauce is a taste preference, add more of less of each ingredient and adjust according to taste.

To assemble the rice cake:

Scoop a tablespoon or so of the mushroom filling onto the sheet, fold the top over, fold the sides in, and then fold the top side again to shape a roll.

Repeat process until everything is used up, making sure the pan is well oiled between each cake.

Top with fried shallots, scallion oil. Serve with spicy soy sauce before serving.

Tip: you can buy fried shallots in an Asian grocery market or you can make your own.

Dice two scallions green part only, and add 1/4 cup peanut oil with a pinch of salt and sugar. Place in a microwave and cook for 30 seconds.