Xôi Chiên Giòn (Pan-Fried Sticky Rice Cake)


For Sweet Rice

4 cups Sweet Rice

3 1/2 cups Water

1/2 teaspoon Salt

For Filling

1/2-3/4 pound Ground Pork

1 Onion, diced, make 1 cup

1 large Carrot, diced, make 1 cup

1 small Jicama (củ sắn), diced, make 1 cup

6-8 dried Shiitaki Mushroom, soaked, sliced, make 1/2 cup

1 tablespoon Oyster Sauce

1 tablespoon + 1 teaspoon Sugar

1 teaspoon Salt

1 teaspoon Black Pepper

2 teaspoons Corn or Tapioca Flour

2 tablespoons Water



Cookie Cutter, any shapes



Cooking Sweet Rice

Rinse sweet rice a few times until water is clear.  Drain.  Pour the rice, water and salt in a rice cooker and cook. Make sure to stir it a couple times to ensure the sweet rice is cooked evenly. Remove rice from the cooker and let it cool down.


Blanching Jicama and Carrot

Peel and dice jicama and carrots. Make one cup each.   Bring a pot of water to a boil. Add jicama and carrot, and blanch for a couple minutes.  Remove and drain.  Set aside.

Preparing Mushrooms

Soak mushrooms in hot water to speed up the process if necessary. Otherwise, room temperature water is fine.  When mushrooms are soft, slice thinly.  Make 1/2 cup. Set aside.

Cooking the Meat

Bring a pan to a medium-high heat, add oil, mushroom, and onion. Saute until fragrant.

Add carrot, jicama, mushroom and saute for a couple minutes.  Add meat, oyster sauce, sugar, salt, and black pepper.  Mix well and saute until meat is cooked.

Mix well flour and water.  Pour over the meat and stir well.


Molding Sticky Rice Cake

In a small bowl, add water and set aside.  This water is to prevent your fingers from sticking to the sweet rice.

Place sweet rice in 1/3 of  the cookie cutter.  Dip your fingers in the water bowl, then press the rice down with your fingers.

Add a layer of filling then another layer of sweet rice.

Pack the cake down with your fingers and remove the cake from the cookie cutter.  


Pan-Frying Sticky Rice Cake 

Bring a pan on a medium heat.  Add oil.  Once the oil is hot, place the cakes on the pan and fry until both sides are golden brown.


Enjoy xôi chiên while it's still warm and crunchy.  For those who love spicy food,  swirl some sriracha hot sauce over it to add some heat!.