Bánh đúc mặn | Vietnamese best savory steamed rice cake with dried shrimp

Fish sauce:
For the batter:
1.5 cup of rice flour
1/2 cup of tapioca starch
8.5 oz or 250ml of coconut milk
1.5 cup of water
2 teaspoon of cooking oil
1/4 teaspoon of salt
For pickled carrot and daikon:
1 cup of shredded carrot
1 cup of shredded daikon
mix them with 3 table spoon of white vinegar with 5 teaspoon of sugar for 2 hours or more.
For the scallion oil:
put 1/4 cup of cooking oil in the microwave until hot. Take the oil out and mix it with 3 stalks of chopped scallion
Make the annto seed oil:
Use 1/2 table spoon of annatto seeds and fry with 2 table spoon of cooking oil until the seeds start turning dark. Remove it from heat and drain out the seeds and save the oil.
For the shrimp:
1/2 cup of dried shrimp and soaked in hot water until becomes soft. Drain out the water and then smash the shrimp. Fry the shrimp with 1/2 teaspoon of garlic powder and 1 teaspoon of annato seed oil until the shrimp turn to orange color.

Nguồn: https://mcitmc.org

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