Wan Tuo (Buckwheat Steamed Cake)
Wan Tuo is a traditional Shanxi snack, buckwheat batter steamed to translucent and chewy, mixed with garlic, vinegar, and chili oil, sour and spicy, appetizing.
Ingredients
11 items- Buckwheat flour 200 g
- Water 400 ml
- Salt 3 g
- Cooking oil some
- Garlic 3 cloves
- Vinegar 3 tbsp
- Light soy sauce 1 tbsp
- Chili oil 2 tbsp
- Sesame oil 1 tsp
- Cilantro 2 stalks
- Cucumber half
Nutrition
Steps （8 steps）
Sift buckwheat flour into a bowl, add salt, gradually add water while stirring in one direction until smooth batter, about 5 minutes.
Let batter rest for 15 minutes to allow hydration; results in better texture.
Brush a thin layer of oil on small shallow bowls, pour batter about 1 cm thick.
Steam over boiling water over medium heat for 20 minutes until surface is set and a toothpick inserted comes out clean.
Remove steamed cakes, cool to room temperature, then refrigerate for 30 minutes until fully set.
Unmold the cooled cakes, cut into 1 cm wide strips or cubes, and arrange on a plate.
In a small bowl, mix minced garlic, vinegar, light soy sauce, chili oil, and sesame oil to make a sauce.
Pour the sauce over Wan Tuo, sprinkle chopped cilantro and shredded cucumber, and toss well to combine.
Tips
Stir batter in one direction for a chewier texture; grease bowls well for easy unmolding; refrigerate before cutting to prevent sticking.
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