Instead of using oil to cover the cake, the water frying method uses steam and the heat of the pan to heat, soften and crisp the outer layer of the cake. Basically, the process usually includes:
Cut banh chung into slices about 1.5-2 cm thick and heat a non-stick pan.
When the pan is hot, put the cake in and pour enough filtered water around the pan (not directly onto the cake).
Close the lid to soften the steam inside and continue frying until the water evaporates completely and the cake surface is golden and crispy.
Flip the face and do the same with the other face.
This method helps significantly reduce the amount of grease consumed, because water replaces grease to transmit heat and create natural crispness for the cake without burning or drying the cake.
Nutrition experts all emphasize the benefits of reducing saturated fat and excess calories in meals.
A high-fat diet, especially oil that has been fried over and over again, can increase LDL (“bad cholesterol”) and promote the risk of obesity, cardiovascular disease, type 2 diabetes over time.
A study from The Times of India on oil-free cooking methods shows that oil-free cooking helps avoid absorbing unhealthy fats, preserves natural nutrients and can help control weight.
Although frying with filtered water is not a completely "oil-free cooking" method like steaming or boiling (technically, the cake still comes into contact with the hot pan surface), this method significantly reduces the amount of grease added compared to traditional frying - which may be beneficial in the context of controlling calories and fat in the diet after Tet.
Frying with filtered water at a lower temperature and steam environment can help retain the starch structure to a certain extent, thereby improving the softness inside and making it easier to digest than greasy oil fried dishes.
You should choose a quality non-stick pan to avoid sticking and reduce the amount of grease needed.
Don't add too much water at once, just enough water to create steam to create steam and "draw" water from the cake, making it crispy without getting wet.
Gently press the cake with a shovel while frying to create even contact with the pan surface and help the outer layer be evenly golden.
