Delicious & chewy coconut milk rice cake with dried shrimp & pork (bánh đúc nước cốt dừa tôm khô)

Bánh Đúc Nước Cốt Dừa Tôm Khô is a beloved traditional Vietnamese dish, cherished for its soft, chewy texture, rich coconut flavor, and savory filling of dried shrimp and minced pork. This recipe will guide you through making an authentic and incredibly delicious Bánh Đúc right in your own kitchen!

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Ingredients for Coconut Milk Rice Cake with Dried Shrimp & Pork

To make this delightful Coconut Milk Rice Cake, gather the following ingredients:

For the Rice Cake (Bánh Đúc):

• 200g rice flour
• 100g tapioca starch
• 500ml coconut milk
• 200ml filtered water
• 30g cooking oil
• A pinch of salt (about 1/4 teaspoon)
• A few tablespoons of sugar (to taste)

For the Dried Shrimp & Pork Filling:

• 1 large jicama (about 300g), diced
• 20g shredded dried pork (ruốc sấy/chà bông)
• 30g dried shrimp, rehydrated and minced
• 100g minced lean pork
• 20g annatto seed oil (or 1 tbsp cooking oil + 1/2 tsp annatto seeds, strained)
• A little chopped green onion
• Seasoning: Sugar, seasoning powder (such as Knorr or Maggi), ground black pepper (to taste)

For Serving:

• Assorted fresh herbs: lettuce, Vietnamese balm, cilantro, etc.
• Bean sprouts: blanched
• Sweet and sour fish sauce (nước mắm chua ngọt): pre-made or homemade
• Crispy fried shallots: for sprinkling

Step-by-Step Instructions to Make Bánh Đúc Nước Cốt Dừa Tôm Khô

Follow these steps to create your perfect Bánh Đúc Nước Cốt Dừa Tôm Khô:

Step 1: Prepare the Bánh Đúc Batter

- In a large bowl, combine 200g rice flour, 100g tapioca starch, 500ml coconut milk, 200ml filtered water, 30g cooking oil, a pinch of salt, and a few tablespoons of sugar.
- Whisk the mixture thoroughly until the flours are completely dissolved and there are no lumps.
- Let the batter rest for about 1 hour. This allows the flour to fully hydrate, resulting in a chewier cake.

Step 2: Cook and Steam the Bánh Đúc
- After resting, stir the batter well one more time.
- Pour the batter into a large non-stick pan or a thick-bottomed pot.
- Place the pan over low heat and stir continuously.
- When the batter starts to thicken and form lumps at the bottom (after about 5-7 minutes), turn off the heat.
- Continue stirring for another 5-7 minutes off the heat to ensure even cooking and prevent burning.
- Prepare your steamer: Bring a large pot of water to a rolling boil. Once boiling, pour the partially cooked bánh đúc batter into a mold or deep dish that has been lightly oiled to prevent sticking.
- Place the mold in the steamer and steam for about 30 minutes over medium heat.
- After 30 minutes, remove the Bánh Đúc from the steamer and let it cool completely before slicing. It will be much easier to cut when fully cooled.

Step 3: Cook the Dried Shrimp & Pork Filling

- Heat a pan over medium heat and add cooking oil. If using annatto seeds, add them to the hot oil to infuse color, then remove the seeds.
- Add the diced jicama and sauté for about 5-7 minutes until it becomes tender and slightly translucent.
- Add the minced lean pork, shredded dried pork, and minced rehydrated dried shrimp to the pan.
- Stir-fry thoroughly until the pork is cooked through and browned.
- Season the filling with sugar, seasoning powder, and ground black pepper to your taste.
- Finally, add the chopped green onions, give it a quick stir, and turn off the heat.

Step 4: Assemble and Serve the Bánh Đúc

- Once the Bánh Đúc has cooled completely, use a knife (lightly oiled to prevent sticking) to slice the cake into bite-sized pieces (squares or rectangles are common).
- Arrange the Bánh Đúc slices on a plate, then spoon the dried shrimp and pork filling generously over them.
- For an authentic experience, serve the Bánh Đúc with assorted fresh herbs, blanched bean sprouts, and a drizzle of sweet and sour fish sauce. Don't forget to sprinkle with crispy fried shallots for extra flavor and crunch!

Enjoy your delicious and satisfying Bánh Đúc Nước Cốt Dừa Tôm Khô!