Vietnamese Dried Rice Pancake

Rice paper or multi cake is a form of cake using the main raw material is dry coated starch, when eaten can crispy roast (northern Vietnam called multi-baked cake, Southern called grilled rice paper) or dipped through water to make rolls. It is also a material for a very Vietnamese dish, nem or multi-rolls.

The name of the rice paper is derived from the south, called Rice paper because the stage mainly when baking is thin. Sometimes called cake multiwheels.

In some areas of Thanh Hoa province, people use both the rice paper and the multi Cake, also used from dry cake, so that the rice paper is used for baking and eating directly. The type of cake used to pack rolls (multi-rolls) is called cake, because the fried rolls here are called pies.

In the north it was also known as rice paper, as the cake was thin, to the time of the Lord “Trịnh Tráng”, people must bake cake to abstain the Lord Trinh’s dynasty. By this influence from Lord Trinh, the name “rice pancake” is continued to be chosen as the official name.

Characteristics

The main raw material is usually rice flour (used in cassava, corn, green beans… or mixed together) moderate liquid phase with water. There is a little tapioca powder with a reasonable ratio to the cake with more ductility, less prone to tank and thin coated, if brewing multiple cassava flour (tapioca) will make the cake has a sour taste. There are also other additives such as sesame, salt, pepper, garlic, coconut, onions, sugar… by region’s flavors.