Steamed Shrimp Rice Cakes with American Twist

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The traditional Steamed Shrimp Rice Cakes are made with Rice Flour.

I didn’t care for the texture of the Rice Cakes, so I have added an American Twist.

I make the Rice Cakes with leftover Jasmine Rice.  I roll into a log and freeze until I’m ready to make the Rice Cakes.  Then I just remove from the freezer and let thaw just until I can slice with a knife.  Then heat up and top with the Shrimp.

Click on the Steamed Shrimp Rice Cakes hyperlink below to download a printable copy of the recipe.

Steamed Shrimp Rice Cakes with American Twist


Rice Cakes (traditional)

2 cups Rice Flour
2 3/4 cups Water
1/2 teaspoon Kosher Salt

You can order the Rice Flour:


Shrimp Topping

6 medium cooked Shrimp, peeled and deveined
1 tablespoon Peanut Oil
1 Shallot, finely minced
1/2 teaspoon Fish Sauce
1/2 teaspoon Sugar
Pinch of Kosher Salt
1/3 cup Scallion Oil
1 1/4 cups Light Vietnamese Dipping Sauce


Add rice flower in to a bowl and add some salt to it. Pour water in to the rice flower and whip it all together and let it set for at least 30 minutes.

Pour the rice flower mixture in to small dishes that is placed on a bamboo steamer. Set this on top of a pot of boiling water and cook it for about 4 to 5 minutes until the rice flower mixture becomes shiny and firm.

Cook the shrimp and chop it up a little bit.Mash the shrimp either using a food processor or do it manually. Once the shrimp is mashed, keep it in a refrigerator.

Heat some oil and add minced shalop to it. Cook it for a minute. Add the shrimp and cook it for about 5 to 6 minutes until it becomes dry and a little bit brown.

Add fish sauce, salt and sugar to the shrimp and cook it for one more minute.Take it off the burner once it is cooked and set it aside.

Allow the rice cakes to cool after it gets cooked for 5 to 6 minutes.Place the rice cakes on a dish. Sprinkle some scallion oil and shrimp, add some light Vietnamese dipping sauce to it if you need.

The shrimp rice cake is ready to be served now!

The American Rice Cakes


2 cups Jasmine Rice, Steamed


Cook jasmine rice, cool it for a while and then place it over a plastic wrap. Wet your hands a bit with water and mold the rice. Roll the plastic wrap in to a log, close the ends and then keep it in the freezer for about an hour.

Take the rice cake out of the freezer after an hour. Cut them in to pieces that are about half in thick and keep the pieces in a plate.

Heat up the rice cakes; add scallion oil and shrimp toppings to the rice cakes. Add some Vietnamese light dipping sauce on the rice cakes now.

The American rice cakes are ready to be served now!

From My Vietnamese Kitchen,
Ramona Werst

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