How to fry Xian Kueh?

The golden ratio is not only the essence of art, but also the key to the delicious taste of Xian Kueh! By mastering the consistency of the batter, the temperature of the oil, and the frying time, you can perfectly release the aroma of the salty cake, making every bite full of unforgettable flavor. Imagine the crispy outside and soft inside, and the tantalizing salty aroma that melts in your mouth, leaving you with endless aftertaste. Let’s explore the delicious secrets of Xian Kueh together!

Golden ratio of batter:

• High gluten flour: Choose high-gluten flour to give the cake a solid texture.
• water: It takes a little patience and a little adjustment to find the best batter consistency so that the salty cakes won't break easily during the frying process.
• Salt: The right amount of salt can enhance the flavor of the salty cake, but remember not to make it too salty.
• Other ingredients: Add dried shrimps, mushrooms, minced meat, etc. according to personal preference to enrich the layers of the salty cake.

Precise control of oil temperature: If the oil temperature is too low, the salted cake will easily stick to the pan; if the oil temperature is too high, it will easily burn. Only by mastering the golden ratio of oil temperature can you fry the perfect salty cake that is crispy on the outside and soft on the inside. It is recommended to use a dark pot to make it easier to observe changes in oil temperature. When the oil temperature reaches the appropriate temperature, the oil surface will fluctuate slightly, and the salty cakes can be put in at this time.

Clever control of frying time: The length of frying time directly affects the taste of Xian Kueh. It is recommended to observe the color change of the salted cake first. When the surface turns golden brown and bulges slightly, you can turn it over and continue frying. After flipping over, continue to watch until the other side is also golden and crispy, then take it out. Remember, don’t rush to flip the rice cakes to avoid damaging the integrity of the rice cakes. Tips: Use a spatula to gently stir the rice cakes to prevent them from sticking to the pan.

Salty cakes are delicious and fragrant, but they often become burnt or undercooked due to improper control of the heat. Don’t let this delicious dish get lost in your hands! Only by mastering the precise heat can you fry the perfect salty cake that is crispy on the outside and soft on the inside. The following tips will help you control it easily and become a master of Xian Kueh!

Key One: Control of Oil Temperature
If the oil temperature is too low, the salted cake will easily absorb oil and taste greasy; if the oil temperature is too high, it will easily burn, affecting the taste and appearance. It is recommended to heat it over medium heat and observe the oil temperature. When the oil surface is slightly bubbling, you can add the salted cake.
Tips:

• Test the oil temperature by adding a little water. If the water boils quickly, the oil temperature is moderate.
• Use a thermometer to make sure the oil temperature is stable between 160-180°C.

Key Two: Adjustment of Heat
In the process of frying salty cakes, the adjustment of heat is very important. At the beginning, fry slowly over low heat so that the salted cakes are fully heated and avoid burning. When the surface of the salty cake is golden and crispy, turn the heat to medium and quickly flip over to ensure that both sides are evenly heated.
Tips:

• Observe the color change of the salted cake, from light yellow to golden, then turn it over.
• Avoid frequent turning to avoid damaging the integrity of the salty cake.

Key Three: Mastering Time
The length of frying time directly affects the doneness of the salted cake. If it’s too short, it’ll be overgrown, if it’s too long, it’ll be burnt. It is recommended to adjust the frying time according to the thickness of the salted cake and personal preference.
Additional suggestions:

• Use a thermometer to monitor the internal temperature of the kueh to ensure ideal doneness.
• Adjust the frying time according to the type and size of the salty cake.

Xian Kueh, this Taiwanese snack, has a fragrant aroma and a chewy texture that is endlessly memorable. But frying the perfect salty cake is not an easy task. Today, we will reveal the secret to improving the taste of salty cakes, so that you can easily fry them to amazing deliciousness!

Key One: Selection of Materials
Good ingredients are the basis of delicious food. Choosing fresh and high-quality Xian Kueh ingredients is the first step to success. It is recommended to choose salty cakes that are plump in appearance and not damaged, and make sure they have moderate moisture to avoid being too dry or too wet. In addition, using good quality fats, such as lard or vegetable oil, can also enhance the flavor and texture of the salty cake.

• Fresh salty rice cake
• Moderate moisture
• High quality grease

Key 2: Frying techniques
Controlling the temperature of fried rice cakes is very important. Heat the oil over low heat first, and then put the salted cake into the pot after the oil temperature is moderate. During the process, avoid over-turning to avoid damaging the integrity of the salty cake. Flip it over regularly so that both sides of the rice cake can be fried until golden and crispy, while maintaining its chewy texture.

• Heat oil over low heat
• Avoid excessive turning
• Turn over from time to time and fry until golden brown

Key Three: Ingenuity in Seasoning
In addition to frying techniques, seasoning is also the key to improving the taste of Xian Kueh. After frying the salty cake until golden and crispy, you can add some simple seasonings, such as sprinkling some salt, pepper or chili powder, or drizzling some soy sauce paste, to enrich the flavor of the salty cake. In addition, you can also add some other ingredients according to personal preference, such as chopped green onion, minced garlic, etc., to add more flavor to the salty cake.

• salt, pepper
• soy sauce paste
• Chopped green onion, minced garlic (optional)

Xian Kueh, this Taiwanese snack, has captivated countless taste buds with its unique taste and flavor. The perfect balance of crispy on the outside and soft on the inside is its charming feature. Today, we will discuss in depth how to perfectly present the delicious taste of Xian Kueh so that you can easily enjoy this visual and taste enjoyment at home.

Key step one: food preparation
Choosing fresh, high-quality salted cakes is the key to success. Make sure the surface of the salty cake is dry to avoid excessive moisture affecting the frying process. Prepare your favorite ingredients, such as coriander, chili, minced garlic, etc., to add flavor to your salty cake.

• Fresh salty rice cake
• appropriate amount of oil
• Favorite toppings (e.g. cilantro, chili, minced garlic)

Key Step 2: Frying Techniques
The secret to frying Xian Kueh is low temperature and slow fire. Pour an appropriate amount of oil into the pot, heat the oil to about 160-180 degrees, add the salty cakes, and fry over low heat. Be sure to be gentle when turning over to avoid damaging the integrity of the cake. Fry until both sides are golden and crispy, then serve.

• Fry over low heat and slow fire
• Turn over gently
• Fry until golden and crispy on both sides

Key Step Three: Flavor Enhancement
The fried salted cakes can be topped with soy sauce or chili sauce according to personal preference to add flavor. Paired with coriander, chili, minced garlic and other ingredients, it can enhance the layered texture of the salty cake and make every bite full of surprises. Don’t forget, fresh ingredients are key to taking the flavor of Xian Kueh to the next level.

• Drizzle with soy sauce or chili sauce
• With coriander, chili, minced garlic
• Fresh ingredients enhance flavor