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Up close of a table full of Bánh Bò Hấp.
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Bánh Bò Hấp (Vietnamese Steamed Rice Cake)

This banh bo hap recipe creates the most adorable pastel steamed rice cakes that have a stunning honeycomb, spongy texture, and rich coconut flavor. Take one bite into these nostalgic little Vietnamese steamed rice cakes and you’ll be instantly greeted with airy, and chewy coconut goodness.
Course Dessert, Snack
Cuisine Vietnamese
Keyword banh bo, banh bo hap, banh bo hap recipe, vietnamese steamed rice cakes
Prep Time 10 minutes
Cook Time 30 minutes
Proof Time 2 hours
Total Time 2 hours 40 minutes
Servings 24 pieces
Calories 168kcal
Author takestwoeggs

Ingredients

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

Instructions

  • Make the batter. In a large bowl, add the rice flour, tapioca flour, sugar, salt, yeast, vanilla, coconut milk, and warm water. Mix until completely smooth and there are no more lumps. Cover and let the batter rest for 2 hours on the counter or in a warm area. The mixture will rise and become very frothy.
  • Divide and color. Divide the mixture into 4 bowls and use 1-2 drops of food coloring to color each batter.
  • Steam. Fill your steamer 3/4 of the way and bring the water to a boil on high heat. Grease the ramekins or small bowls you will be using with vegetable oil and then place them in the steamer for about 3 minutes. Then pour in the batter, cover the steamer with a dishtowel-wrapped lid, and steam for 10 minutes or until an inserted toothpick comes out clean. Let the banh bo hap cool for 5 minutes before removing them from the container. Repeat until all the batter is used up.

Coconut Sauce (Optional)

  • Make cornstarch slurry. In a small bowl, mix together the cornstarch and 1 tablespoon of water. Set aside.
  • Heat the coconut milk. In a small saucepan, add the coconut milk, water, sugar, and salt and stir until the sugar is dissolved. Heat on medium-low until it begins to simmer. Once it simmers, mix in the cornstarch slurry and stir until the sauce thickens. Set aside to cool.
  • Assemble. Drizzle some coconut sauce and sprinkle on toasted sesame seeds on top of the banh bo hap. Enjoy!

Notes

  • Instant yeast v. active dry yeast. For both types of yeast, make sure the hot water is warm to the touch about 100°-110°F. Any hotter and it may kill your yeast. If you use active dry yeast, activate your yeast in a small bowl with 2 cups of warm water at 100F water, 1 tablespoon of sugar, and mix. Set aside for 10 minutes until the yeast has a frothy quarter-inch layer.
  • Do not use the proof function in the oven. While you wait for the yeast to rise and the mixture to double in size, do not use the proof function. This may result in the yeast rising too quickly and the batter tasting very yeast-like in the end.
  • Skim the bubbles before adding them to the molds. Once you add the food coloring, carefully skim off the bubbles on the top of the batter before adding them to your molds to prevent them from forming holes on the top of your cakes.
  • Wrap your steamer lid with a dishtowel. This will absorb any moisture that reaches the top of the lid and prevent the hot steam water from dropping down into the banh bo hap and forming blisters on the tops of the cake.
  • Heat your molds or muffin pan in the steamer before adding the batter. Heating the molds allows the batter to rise evenly and quickly.
  • Make sure to grease your mold. Greasing your mold will ensure that it will pop out easily.

Nutrition

Calories: 168kcal | Carbohydrates: 34g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 52mg | Potassium: 51mg | Fiber: 1g | Sugar: 9g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg