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)

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.

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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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.

Notes

Use natural food coloring or pandan for added aroma.
Ensure warm water is not too hot to preserve yeast activity.
Use a towel under the steamer lid to prevent water droplets.
Use silicone molds for easy unmolding and bite-size versions.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Steaming
Cuisine: Vietnamese

Nutrition

Serving Size: 1 small cake
Calories: 140
Sugar: 10g
Sodium: 40mg
Fat: 4g
Saturated Fat: 3g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0g
Protein: 1g
Cholesterol: 0mg