Name: Bánh Bò Hấp (Vietnamese Steamed Rice Cake)
Prep time: 10 min
Cook time: 30 min
Total time: 2 h 40 min
Cuisine: Vietnamese
Ingredients: 4 cups (415 g) rice flour; ¼ cup (35 g) tapioca starch; 1 cup (200 g) granulated sugar; ¼ teaspoon (1 g) salt; 1½ teaspoon (6 g) instant yeast; 1 teaspoon (5 g) vanilla extract; 1 can (400 ml) coconut milk; 2 cups (500 ml) warm water (100–110 °F / 38–43 °C); Food coloring (pink, green, yellow – optional); 1 tablespoon cornstarch (for optional sauce); 1 tablespoon water (for slurry); 1 cup coconut milk (for optional sauce); ¼ cup water (for optional sauce); 1 tablespoon sugar (for optional sauce); ¼ teaspoon salt (for optional sauce); Toasted sesame seeds (for garnish)

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Short Description

Bánh Bò Hấp is a light and airy Vietnamese steamed rice cake with a slightly sweet, spongy texture. Made from rice and tapioca flours, coconut milk, and yeast, these colorful steamed cakes are often served with an optional coconut sauce and sesame seed garnish.

Why You’ll Love This Recipe

These delightful cakes are tender, chewy, and subtly sweet, with a coconut touch that pairs beautifully with the soft sponginess of the rice-flour base. Fun to make with colorful layers or as classic white cakes, Bánh Bò Hấp delivers an authentic taste of Vietnamese cuisine in a simple, fragrant treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 4 cups (415 g) rice flour
• ¼ cup (35 g) tapioca starch
• 1 cup (200 g) granulated sugar
• ¼ teaspoon (1 g) salt
• 1½ teaspoon (6 g) instant yeast
• 1 teaspoon (5 g) vanilla extract
• 1 can (400 ml) coconut milk
• 2 cups (500 ml) warm water (100–110 °F / 38–43 °C)
• Food coloring (pink, green, yellow) – optional, 1–2 drops per color division

Coconut Sauce (Optional):
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 cup coconut milk
• ¼ cup water
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• Toasted sesame seeds (for garnish)

Directions

Make the Batter

In a large bowl, combine rice flour, tapioca starch, sugar, salt, instant yeast, vanilla, coconut milk, and warm water.
Whisk until completely smooth and no lumps remain.
Cover the bowl and let the batter rest for 2 hours at room temperature or in a warm place—until it’s risen and very frothy.

Divide and Color

After resting, divide the batter into up to 4 bowls. Add 1–2 drops of food coloring to each bowl, stir gently, or leave one portion uncolored for contrast.

Steam the Cakes

Prepare your steamer by filling it ¾ full with water and bring to a rolling boil on high heat.
Lightly grease small ramekins or bowls with vegetable oil. Pre-steam them empty for about 3 minutes.
Pour batter into ramekins and cover the steamer with a lid wrapped in a dishtowel to catch condensation.
Steam each batch for 10 minutes, or until a toothpick inserted into the center comes out clean.
After steaming, let the cakes cool inside the ramekins for about 5 minutes before removing. Repeat until all batter is used.

Coconut Sauce (Optional)

In a small bowl, mix cornstarch with 1 tablespoon water to make a slurry.
In a saucepan, combine 1 cup coconut milk, ¼ cup water, sugar, and salt. Heat over medium-low, stirring until sugar dissolves and just begins to simmer.
Stir in the cornstarch slurry and cook a few more minutes until the sauce thickens. Remove from heat and let cool slightly.

Assemble

Drizzle the optional coconut sauce over cooled cakes, and sprinkle toasted sesame seeds on top. Serve and enjoy!

Servings And Timing

Yields about 8–12 small cakes (depending on ramekin size and layering).
Prep time: ~10 minutes (mixing and dividing).
Resting time: 2 hours.
Cooking time: ~10 minutes per batch; total steaming ~20–30 minutes depending on capacity.
Total active time: ~30 minutes, plus rest.

Variations

Single-color or layered: Steam solid colors or layer different hues in each ramekin for a rainbow effect.
Flavor additions: For more aroma, stir in pandan extract or matcha powder to one portion for green tint and subtle flavor.
Vegan adaptation: Already vegan—the optional coconut sauce is also dairy‑free.
Mini versions: Pour batter into silicone muffin cups or small molds to make bite-size versions.

Storage/Reheating

Store steamed cakes in an airtight container at room temperature for up to 1 day, or refrigerated for 2 days.
To reheat, steam briefly or microwave lightly until just warmed. Mochi‑like texture softens when cool.
Serve cooled or slightly warm; avoid freezing, as moisture and texture may degrade.

FAQs

What makes Bánh Bò Hấp unique?

It is light, airy, and chewy with a subtle sweetness, thanks to the combination of rice flour, tapioca starch, and yeast fermentation.

Why does the batter need to rest for 2 hours?

Resting allows the yeast to activate, creating bubbles that give the cakes their characteristic spongy texture.

Can I skip the food coloring?

Yes. The cakes are delicious in plain white, though colors make them visually delightful and festive.

Do I need a special steamer?

No—you can use a traditional steamer or improvised method like a pot with a rack or foil balls and a heatproof plate.

What if the batter smells too yeasty?

Stir in vanilla or pandan extract during mixing, or reduce yeast slightly. Resting in a cooler spot helps moderate fermentation.

Is vegan coconut sauce necessary?

It’s optional but adds richness and moisture. Without it, cakes still taste great on their own.

Why cover the steamer lid with a towel?

To absorb condensation and prevent water droplets from falling onto the cakes, which can affect texture.

Why do toasted sesame seeds garnish the cakes?

They add gentle nutty aroma and a visual contrast to the soft pastel cakes.

Can I freeze leftover cakes?

Freezing is not recommended—it can alter the soft, bouncy texture. Best consumed within a couple of days.

Can I double the recipe?

Yes—just maintain proportions and divide batter across molds. You may need to steam in additional batches.

Conclusion

Bánh Bò Hấp is a charming and airy Vietnamese rice cake that’s both elegant and inviting. With simple pantry ingredients, optional coconut sauce, and festive colors, it’s perfect for celebrations or everyday treats. Easy to customize and fun to make, these steamed cakes bring a light sweetness and chewy delight to any table.

Bánh Bò Hấp (Vietnamese Steamed Rice Cake)

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Author: Maggie
Total Time: 2 hours 40 minutes
Yield: 8–12 small cakes
Diet: Vegan

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Description

Bánh Bò Hấp is a light and airy Vietnamese steamed rice cake made with rice flour, coconut milk, and yeast. Naturally sweet and chewy, it’s often served with a creamy coconut sauce and toasted sesame seeds.

Instructions

In a large bowl, whisk rice flour, tapioca starch, sugar, salt, yeast, vanilla, coconut milk, and warm water until smooth.
Cover and let rest for 2 hours until frothy.
Divide into bowls and color as desired.
Preheat steamer and lightly grease ramekins. Steam empty for 3 minutes.
Fill with batter, cover lid with towel, and steam for 10 minutes or until set. Let cool 5 minutes before removing.
To make coconut sauce: mix cornstarch and 1 tbsp water into a slurry. In a saucepan, heat 1 cup coconut milk, ¼ cup water, sugar, and salt until simmering. Stir in slurry and cook until thickened.
Serve cakes drizzled with coconut sauce and sprinkled with sesame seeds.