Craving a delicious and satisfying vegetarian treat that's both easy to make and incredibly versatile? Look no further than these delightful flour cakes! Packed with flavor and texture, these cakes are perfect for a quick snack, a satisfying lunch, or even a light dinner. Whether you prefer them sweet or savory, the possibilities are endless – experiment with different herbs, spices, and additions to create your perfect bite. They're surprisingly simple to customize, offering a blank canvas for your culinary creativity.
These versatile cakes are incredibly adaptable to your dietary needs and preferences. From adding vibrant vegetables for a boost of nutrients to incorporating your favorite cheeses for a richer flavor, the options are truly limitless. Ready to dive into the simple steps and create these amazing vegetarian flour cakes? Let's get started with the easy-to-follow recipe below!
Tools Needed
- Steamer
- Sieve
- Bowl
- Pan
- Mold (optional)
Ingredients
- Flour: 200g
- Tapioca starch (or cornstarch): 100g
- Green beans
- Black fungus mushrooms
- Carrots
- Vegetarian crab sticks
- Vegetarian seasoning
- Ground pepper
- Vegetarian oyster sauce
- Cooking oil
- Sugar
Step-by-Step Instructions
Step 1. Prepare the Cooked Flour and Filling
- Wash 200g of flour, add it to boiling water and cook for exactly 5 minutes.
- Use a sieve to remove the cooked flour, discarding the broth. Let the flour sit for 2-3 minutes to absorb water.
- Stir-fry vegetarian crab sticks, green beans, carrots, and wood ear mushrooms until coated in oil. Add sugar, vegetarian seasoning, ground pepper, and vegetarian oyster sauce. Stir-fry until dry.
Step 2. Make the Dough
- While the flour is still warm, add 100g of tapioca starch and knead until soft. If the dough cools, reheat it gently in a pan to maintain suppleness.
Step 3. Assemble and Shape the Cakes
- Take portions of dough, roll into balls, press flat, add the filling, wrap tightly, and shape as desired (balls, flat, or using a mold).
Step 4. Steam and Serve
- Steam the cakes for 7 minutes.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- You can replace tapioca starch with cornstarch.
- The flour used is often used for banana pudding and is widely sold in markets.
- To make the cake look more delicious, use a transparent type of flour like tapioca, cornstarch or arrowroot starch.
- When shaping, ensure there are no air bubbles to prevent breaking during steaming.
- Serve with chili sauce or sweet and sour fish sauce. Add extra vegetables, pickles, or vegetarian sausage for more flavor.
Nutrition
- N/A
FAQs
1. Can I use gluten-free flour?
Yes! Many gluten-free flour blends work well. You might need to adjust the liquid slightly, adding a little more if the batter is too dry.
2. How do I store leftover cakes?
Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Reheat gently in a pan or toaster oven.
3. What other vegetables can I add?
Get creative! Zucchini, carrots, bell peppers, corn, and spinach all work well. Just make sure to finely chop or grate them.
These chewy, crispy vegetarian cakes are a testament to how simple and delicious vegetarian cooking can be. From a quick weeknight snack to a satisfying addition to a larger meal, they offer endless possibilities for customization and enjoyment. So, get baking and discover your new favorite vegetarian treat!