Pan-fried Tet Sticky Rice Cake
1 Tet sticky rice cake (banh chung), unwrapped
2 to 4 tablespoons canola oil
Use a knife to quarter to cut the rice cake into 1/2 to 3/4-inch-thick slices. Set aside.
For each pancake, heat 1 tablespoon of oil in a 10-inch nonstick skillet over medium heat. Arrange half the slices in the skillet as close as possible, breaking them up if you have to. Fry, undisturbed for about 6 minutes, until the rice has softened.
Use a spatula to press and mash the chunks to form a pancake. When the underside is crispy and golden, 5 to 6 minutes, flip the pancake with a quick and confident jerk of the skillet handle (or slide the pancake onto a plate and invert into the skillet).
Increase the heat to medium high and fry the other side. If things seem dry, drizzle in more oil from the side. The pancake is done when the other side is crispy and golden, about 4 minutes. Slide it onto a plate, cut into wedges and then serve. Enjoy with a sprinkling of or dip in sugar. The savory sweet combination is divine.