Simple way to make steamed rice cakes at home without yeast, no dough proofing needed

How to make Deep-fried Dough Sticks

• 1

  Mix the dough

  Take 250gr of all-purpose flour, 40gr of granulated sugar, and 1/5 teaspoon of salt into a large bowl, then use a flat whisk to mix them well so that the flour and seasonings blend together.

  Next, gradually add 170ml of boiling water while mixing continuously to prevent the dough from becoming too wet.

  Note: Old and new flour have different water absorption properties, so add water gradually to the flour to mix and control the right amount of water for achieving the standard dough for making the dish.

  

  

  

  
• 2

  Kneading the dough

  After mixing the dough, use your hands to knead it until the dough sticks together into a mass.

  Next, spread a layer of all-purpose flour on the surface of the cutting board, then place the dough mass on it and continue kneading until the dough no longer sticks to your hands and feels moist, but not too dry, which is the standard.

  Note: You should not knead the dough for too long as it will make the cake tough.

  

  

  

  
• 3

  Shaping

  After the dough has been kneaded to the standard, use a dough cutter to cut the dough block in half and divide it into 8 equal parts.

  Next, take 1 portion of the divided dough and knead it until you notice the surface of the dough block is more moist, then roll the dough into a ball and place it in a plate of white sesame seeds.

  Continue to roll the dough ball in the plate of white sesame seeds so that the sesame adheres to all sides of the dough ball.

  Then, gently press the dough ball with your hands and use a rolling pin to roll the dough into a very thin round shape.

  Tip: When rolling the dough, you should roll it very thin so that when frying the cake, it will puff up and expand evenly.

  

  

  

  
• 4

  Frying the Cake

  Heat 300ml of cooking oil in a pan over high heat until the oil boils. Use chopsticks to stir the oil evenly so the heat is distributed throughout the pan.

  Then reduce the heat and add the thinly rolled cakes. When the cakes rise, use a ladle to push, dip, and rotate the cakes evenly for about 3 – 4 minutes for them to puff evenly.

  Next, alternate flipping the cakes for about 1 minute until both sides are golden, then remove them. Do the same with the remaining cakes.

  

  

  

  
• 5

  Final Product

  The Bánh tiêu when cooked will have the characteristic aroma of flour and sesame. When you eat it, you will taste the crispy and fragrant crust along with the light sweetness and smooth texture of the filling. What could be better than making and enjoying it with your family, right?