How to Make Authentic Ha Long Squid Cake Sticky Rice Like a Restaurant

Squid cake sticky rice is a dish that harmoniously combines fragrant, sticky glutinous rice with crispy, chewy, and savory squid cake, carrying the signature flavor of Ha Long cuisine. The preparation is quite simple, but careful attention must be paid to selecting, processing the squid, and steaming the sticky rice so that each component retains its unique flavor. In the article below, Ola Squid will guide you through how to make squid cake sticky rice from Ha Long, ensuring it is delicious, soft, sticky, and authentic right at home. Let’s check it out!

Ingredients to prepare 

For a serving of about 3 – 4 people, you need to prepare the following ingredients: 

Notes on selecting ingredients: You should choose fresh squid with a thick body, firm flesh, and good elasticity to make squid cake with a natural chewiness. Either cuttlefish or squid with thick flesh can be used, in which the body combined with the tentacles will help the cake have a firm texture and a more distinct sweet taste. For glutinous rice, “cai hoa vang” glutinous rice is the suitable choice because the grains are fragrant, sticky, and provide excellent stickiness to the rice after steaming. 

How to make delicious, authentic Ha Long squid cake sticky rice

Below is the recipe to make delicious, authentic Ha Long squid cake sticky rice; please take a look:

How to make crispy, chewy squid cake at home

Step 1 – Preparing squid

After purchasing, clean the squid, separate the head, and remove the ink sac, eyes, and viscera. Separate the body and the tentacles, then rinse them thoroughly with water. You can use a little salt to gently rub over the squid body and then wash it again to clean and reduce the fishy smell.

After preparation, use a paper towel or a clean cloth to pat the squid completely dry. This is a crucial step because excess water in the squid will make the paste watery, difficult to shape, and easily splash oil when frying. The squid body can be cut into small pieces. Tentacles should also be cut short for easy pounding or grinding.

Step 2 – Pounding/grinding squid

Put about 70 – 80% of the squid into a mortar for pounding or a blender. If using a blender, grind in short pulses instead of continuous blending to avoid heating up the squid and turning it completely mushy. Grind until the squid forms a sticky paste with good binding but still retains small squid bits. The remaining 20 – 30% of the squid can be finely chopped or diced, then mixed into the paste to create a slightly textured consistency, giving the squid cake a crispy and chewy feel when eaten. Do not blend the squid into a completely smooth, paste-like raw sausage texture, as when fried, the cake will easily lose its structure and lack its characteristic chewiness.

Step 3 – Mixing seasonings and shaping squid cakes

Put the pounded or ground squid into a bowl, then add 1 tablespoon of fish sauce, 1/2 teaspoon of ground pepper, and 1/2 teaspoon of salt. Mix well in one direction to combine the seasonings and make the mixture more cohesive and sticky.

Avoid adding too many spices because delicious squid cake needs to retain the natural sweetness of the squid. If the squid is highly fresh, the meat will release its enticing aroma on its own when fried without needing too many flavoring ingredients.

After mixing, you can let the mixture rest in the refrigerator for about 20 – 30 minutes to firm up the paste, making it easier to shape. Next, apply a thin layer of oil to your hands, take portioned squid mixture, roll into balls, and flatten them into patties about 1cm thick. The size of the squid cakes should be relatively uniform so they cook evenly when fried.

Step 4 – Frying squid cakes

Pour oil into a deep pan, with enough oil to relatively submerge the cakes when frying. Heat the oil to about 170 – 180°C, then add the squid cakes one by one.

Fry over medium heat until one side turns golden brown and the squid cake begins to float, then gently flip it over. Continue frying until both sides are evenly golden, the outside is slightly crispy, and the inside is fully cooked.

The frying time is usually about 5 – 7 minutes, depending on the size and thickness of the squid cakes. Do not use heat that is too high, as the outside will quickly turn golden brown while the meat inside remains undercooked. When the squid cakes reach a beautiful golden color, remove them and place them on a cooling rack or paper towel. Let the squid cakes drain for a few minutes before serving with the sticky rice.

Reference: How to make chewy, delicious, and beautifully golden fried squid cake

How to cook soft and fragrant sticky rice

Bước 1 – Soaking and washing glutinous rice

Vo “cai hoa vang” glutinous rice gently 2 to 3 times with clean water. Then, soak the rice for about 6 – 8 hours or overnight so the grains absorb enough water and expand evenly.

After soaking, drain the rice thoroughly in a colander. Mix in about 1/2 teaspoon of salt to lightly season the sticky rice, which helps balance the rich and savory flavor of the squid cake. Do not wash or rub the rice too hard because it can break the grains, making the sticky rice mushy after steaming.

Step 2 – Steaming the sticky rice

Bring water to a boil in a steamer, then add the drained rice to the steaming tray. Spread the rice into an even layer and make a few small holes on the surface to let the steam circulate evenly. Steam the sticky rice for about 25 – 30 minutes, then open the lid and gently stir to ensure the grains cook evenly. If you prefer a richer flavor, you can drizzle 50 – 80ml of coconut milk when the rice is almost cooked, mix gently, and steam for another 5 minutes.

Do not add too much coconut milk, as it can make the sticky rice soggy. When the sticky rice is fully cooked, the grains should be soft and sticky, fragrant yet distinct, and not lumped together. To keep the sticky rice soft for longer, keep it tightly covered or stored inside the steamer before serving. Avoid leaving the sticky rice exposed to the air for too long because the surface will dry out quickly.

Presentation and enjoyment

Scoop hot sticky rice onto a plate or bowl, spread it into an even layer, and place the golden-brown squid cakes on top. You can slice the squid cakes into smaller pieces or leave them whole, depending on how you like to enjoy them.

Sprinkle some fried shallots on top for extra crunch and aroma. Pickled vegetables or sliced cucumbers served alongside will help balance the richness of the sticky rice and the savory taste of the squid cakes.

The dish can be served with chili sauce or sweet and sour fish sauce. However, delicious squid cakes are already richly flavored when freshly fried, so you only need a moderate amount of dipping sauce so it doesn’t overpower the squid flavor.

A bite of hot, sticky rice topped with a slice of golden, crispy squid cake and a touch of fried shallots creates a highly harmonious combination. The soft, aromatic glutinous grains form the backdrop for the sweet, savory, chewy, and crispy taste of the squid, delivering a sensation that is both rustic and characteristic of the coastal Ha Long cuisine.

Similar delicious dishes you might be interested in:

• Simple and delicious recipe for squid cake in tomato sauce
• What to cook with squid cake? Top tempting dishes made from squid cake
• Detailed guide on how to make soft, tasty, and safe squid cake for kids at home

Tips for making squid cake sticky rice taste authentic and delicious

To ensure the squid cake sticky rice features chewy, crispy, fragrant, sweet, and not crumbly squid cakes, keep the following in mind:

• Select fresh and delicious squid: You should choose cuttlefish with a thick body, firm flesh, good elasticity, and natural colors. Fresh squid usually has a light ocean scent, with no unusual or unpleasant ammonia-like smell. After preparation, pat the squid completely dry before pounding or grinding so the mixture doesn’t get watery.
• Pound/grind squid correctly: If time permits, pounding the squid in a mortar is preferred to create a natural chewiness. When using a blender, grind in short pulses and stop as soon as the squid binds together; do not over-blend. You can set aside a small portion of finely chopped squid to mix in later, giving the squid cakes a pleasant texture and crisp chewiness instead of becoming mushy or soft.

Hopefully, through the article above, you have learned how to make squid cake sticky rice from Ha Long with fragrant, soft rice, and crispy, chewy, savory squid cakes. Just by choosing fresh squid, pounding it correctly, and steaming the sticky rice to perfection, you can easily prepare this delightful dish right at home.

If you want to switch up your taste buds and enjoy dishes made from dried squid, you can check out dried squid Ola Squid. Contact Ola Squid right away to get recommendations on products that perfectly suit your family’s culinary preferences!