Steamed Rice Cakes (Bánh Bò Hấp)
Instead of only baking when we have overripe bananas, I wanted to start teaching my daughter (and myself) how to make Vietnamese and Korean sweets and baked goods. We started with a childhood favorite: Vietnamese Steamed Rice Cake (Bánh Bò Hấp) following a recipe by @runawayrice. These colorful cakes are perfect for Easter!
Cooking Method
Stovetop
Time
🕒🕒🕒
Recipe
Ingredients (5 dozen mini cakes)
—Yeast
1/2 CUP WATER
2 TSP ACTIVE DRY YEAST
1 TSP SUGAR
—Batter
3 3/4 CUPS (1 LB) RICE FLOUR
1/3 CUP TAPIOCA STARCH
3 CUPS WATER, DIVIDED
1 1/2 CUPS SUGAR
.28 OZ PACKET VANILLA SUGAR (I replaced this with 1/2 TBSP Vanilla Extract)
14 OZ CAN COCONUT MILK
FOOD COLORING OF CHOICE
VEGETABLE OIL
Instructions
Add the yeast and sugar to warm water and stir together. Let the mixture rest for 10 minutes.
In a large bowl, add the rice flour, tapioca starch and 2 cups water. Whisk until mixture is smooth. Add the yeast mixture and combine well. Cover bowl with plastic wrap and let rest for 2 hours.
In a large bowl, combine sugar, vanilla, coconut milk and remaining cup of water. Whisk until the sugar is dissolved. Microwave on high for 1 minute. Let the coconut milk mixture cool until the temperature is 100 F.
Pour the coconut milk mixture into the batter and combine well. Strain and pour the evenly into 4 separate bowls. Add food coloring to each batch. Let rest for 30 minutes.
Oil each muffin cup. Fill steamer with water bring to a rapid boil over high heat. Place cups into the steamer and pour batter in filling almost to the top. Cover and steam for 3 minutes. Remove the lid and wipe off moisture. Close and steam for another 3 minutes.
Remove cups from steamer. Cool for 5 minutes before removing cakes from the cups.