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Vietnamese Steamed Rice Cakes

Vietnamese Steamed Rice Cakes
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Vietnamese Steamed Rice Cakes are soft, fluffy, and subtly sweet traditional snacks made from rice flour, water, and sugar. This authentic recipe delivers the classic chewy texture and lightness with optional coconut milk and yeast for richness and airiness. Perfect as a versatile base for sweet or savory toppings, these steamed cakes offer a delicious taste of Vietnam that is simple to prepare and suitable for all cooking skill levels.

Ingredients

Scale

Base Ingredients

  • 1 cup rice flour
  • 3/4 cup water
  • 2 tablespoons sugar
  • Pinch of salt

Optional Ingredients

  • 1/4 teaspoon active dry yeast
  • 1/4 cup coconut milk

Instructions

  1. Prepare the Batter: Combine rice flour, sugar, salt, and yeast (if using) in a large mixing bowl. Gradually add water and optional coconut milk while stirring until you have a smooth, runny batter free of lumps. Cover and let the batter rest for 30 to 60 minutes to allow yeast fermentation for a light and fluffy texture.
  2. Set Up Your Steamer: Fill a large pot or wok with water and bring it to a boil. Place a steaming rack inside, ensuring water does not touch the tops of the molds. Soak small molds or ramekins in water to prevent sticking, then lightly oil them.
  3. Pour the Batter into Molds: Carefully ladle the rested batter into each mold about three-quarters full, allowing room for expansion. Arrange molds on the steaming rack with space between them for steam circulation.
  4. Steam the Rice Cakes: Cover with a tight-fitting lid and steam over medium heat for 15 to 20 minutes. Avoid lifting the lid during the first 10 minutes to maintain consistent steam. The cakes will puff and become translucent when done.
  5. Cool and Remove from Molds: Remove molds from the steamer and let the cakes cool for a few minutes. Run a thin knife or spatula around the edges, then gently invert each cake onto a plate.

Notes

  • Proper batter consistency should be slightly thinner than pancake batter to ensure softness without collapse.
  • Resting the batter is essential to develop flavor and improve texture.
  • Maintain medium heat during steaming to avoid tough or rubbery cakes.
  • Use fresh rice flour and quality coconut milk for the best taste and aroma.
  • Lightly oil molds and soak them in water to prevent sticking and ease removal.

Nutrition

Keywords: Vietnamese steamed rice cakes, banh beo, traditional Vietnamese dessert, gluten free snack, steamed rice flour cakes

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