How to make Ube Bánh Bò Hấp (Vietnamese Rice Cakes)

Prep Time: 20 mins
Ferment Time: 1.5–2 hrs
Cook Time: 15–30 mins (depending on mold size)
Total Time: ~2.5–3 hrs
Yield: ~30 mini molds or 2 (8-inch) round pans
Skill Level: Intermediate

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If you know, you know: This Ube Era Was Meant to Happen 💜

Let’s set the scene: Your girl (hi, it’s me) was strolling through the Vietnamese market when suddenly — bam — fresh ube. IYKYK, this was a literal dream moment. And not to be dramatic, but it was the first time in my entire life that I laid eyes on fresh ube in the wild.

So naturally, I snatched it like it was a designer bag on clearance.

And thus, my fresh ube dessert series was born. I’ve already dropped a heavenly Ube Flan recipe (don’t sleep on that one) or even my marbled ube banana bread, but y’all already know I had to come through with a Vietnamese twist too. Because if I didn’t try to make ube bánh bò hấp, who even am I?

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Wait—What is Bánh Bò Hấp?

Let me break it down for my non-Viet babes:

Bánh bò hấp is a beloved Vietnamese steamed cake known for its honeycomb texture (aka rễ tre), slight chew, subtle sweetness, and light bounce. “Bánh bò” loosely translates to “cow cake” (don’t worry, no cows involved), and “hấp” means steamed. Think of it as a soft, chewy cloud with tunnels running through it. The texture is everything — airy, springy, and satisfying.

It’s usually made with coconut milk and rice flour — but I thought: why not ube-fy it?

So here it is: Ube Bánh Bò Hấp, featuring fresh ube blended into the batter for color, flavor, and ✨extra ✨vibes.

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Why You’ll Love This Recipe:

• ✔️ Real fresh ube (no purple food dye sadness)
• ✔️ Bouncy, airy texture with zero gummy bottoms
• ✔️ Naturally gluten-free
• ✔️ Steamed — no oven required
• ✔️ Fragrant, nostalgic, and perfect for sharing

Whether you’re Vietnamese or just ube-obsessed, this one hits.

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Ingredients Breakdown 🧁

🔹 Dry Ingredients:

• 1¾ cups (220g) rice flour
  The base of our cake. Avoid glutinous rice flour — you want regular rice flour for that airy chew.
• ¾ cup (90g) tapioca starch
  This gives bánh bò that signature bounce. Don’t skip this!
• ¾ tsp double-acting baking powder
  Adds a lil boost alongside the yeast for more puff.
• 2 tsp instant dry yeast
  The OG leavening agent that helps create those iconic honeycomb tunnels.

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🔹 Wet Ingredients:

• 1¼ cups (300ml) warm water (~100°F)
  Just warm enough to activate the yeast.
• ¾ cup (160g) granulated sugar
  Not too sweet, just right. You can adjust to taste if you prefer sweeter.
• ¾ cup (180ml) full-fat coconut milk
  For richness, fragrance, and that Southeast Asian flavor profile.

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🔹 Ube Component:

• ¼–⅓ cup mashed, steamed fresh ube
  This is our star ingredient! If using frozen or cooked ube, make sure it’s fully thawed and smooth.
• ½–⅔ cup coconut milk or evaporated milk
  To help the ube blend into a smooth, pourable mix.
• ½ tsp ube extract (optional)
  Just for a little color pop and concentrated flavor. Optional, but recommended if your ube isn’t super pigmented.

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🔹 Other:

• Neutral oil for greasing molds (avocado, canola, grapeseed — whatever you’ve got that’s light and flavorless)

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Let’s Make Ube Bánh Bò Hấp 🔥

✅ Step 1: Bloom the Yeast

In a small bowl or cup, mix:

• 1¼ cups warm water
• ¾ cup sugar
• 2 tsp instant yeast

Let this sit for 10 minutes. You’re looking for foam and bubbles — if nothing happens, your yeast might be dead (rip). Try again with fresh yeast and warm water, not hot.

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✅ Step 2: Blend the Ube Mixture

In a blender, combine:

• ¼–⅓ cup mashed fresh ube
• ½–⅔ cup coconut milk or evaporated milk
• Optional: ½ tsp ube extract

Blend until super smooth. It should look like a creamy purple smoothie — no chunks, no gloopy vibes.

Strain if needed for max silkiness. Trust me, smoother batter = better tunnels.

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✅ Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• 1¾ cups rice flour
• ¾ cup tapioca starch
• ¾ tsp baking powder

Set aside. You’re halfway to honeycomb town.

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✅ Step 4: Combine All the Things

To the dry mixture, add:

• The bloomed yeast mixture
• ¾ cup coconut milk
• Your blended ube magic

Whisk until silky smooth. The batter should be flowy but not watery — think slightly thicker than crepe batter.

Optional but recommended: strain again for that ultra-smooth, no-lump finish.

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✅ Step 5: Ferment the Batter

Cover the bowl with a clean towel or plastic wrap and place in a warm area (like your oven with the light on) for 1.5 to 2 hours.

You want:

• Bubbles on the surface
• A gentle puff
• A light, spongy feel

What you don’t want: over-fermented batter that smells like beer and bubbles out of control. That’s chaos. Set a timer and don’t forget it.

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✅ Step 6: Preheat the Steamer and Molds

While the batter ferments:

• Bring your steamer water to a rolling boil.
• Place your empty molds inside the steamer to preheat for 3–5 minutes.
• Grease them lightly with neutral oil (this helps with unmolding later).

Tip: Wrap your steamer lid with a towel to prevent condensation from dripping onto the cakes and ruining the tops.

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✅ Step 7: Steam It Up

Gently stir your fermented batter to redistribute the bubbles (don’t over-mix or you’ll lose the rise).

Pour into molds, filling each about ¾ full.

Steam over HIGH HEAT with the towel-wrapped lid:

• Mini molds: 13–15 minutes
• 8-inch round pans: 25–30 minutes

🚫 DO NOT LIFT THE LID EARLY. Seriously. You’ll lose all your bounce.

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✅ Step 8: Cool & Unmold

Let the cakes rest in the molds for 5–10 minutes before removing. Don’t rush it — they firm up slightly as they cool, which makes unmolding easier.

Serve warm or at room temp. Or devour five in one sitting like I do.

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Texture Goals 🎯

• Bouncy: Not dense, not gummy, just the right amount of spring
• Chewy: From the tapioca starch doing its thing
• Rễ tre (Honeycomb tunnels): Proof that the batter fermented properly
• Fragrant + lightly sweet: Coconut, ube, and sugar in harmony

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Jen’s Tips & Troubleshooting 🧠

💡 Why No Rễ Tre?

• Batter was too thick or lumpy
• Yeast wasn’t activated enough
• Didn’t ferment long enough (or fermented too long)
• Steam temp was too low

💡 Why Gummy Bottoms?

• Steamer temp wasn’t high enough
• Batter sat too long in molds before steaming
• Overmixed after fermenting

💡 Why Dense Cake?

• Batter didn’t ferment properly
• Used expired yeast
• Not enough tapioca starch

💡 Why Did My Cake Collapse?

• You lifted the lid mid-steam 😭
• Batter was over-proofed and lost its structure
• Too much ube puree (careful with those ratios)

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Storage + Reheating

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze in a single layer, then transfer to a bag. Reheat in steamer or microwave with a damp towel.

To reheat: Microwave for 10–15 seconds or steam for 3–5 minutes.

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Can I Use Frozen or Powdered Ube?

Yes! If you can’t find fresh ube (I feel you), you can absolutely use:

• Frozen grated ube: Steam and mash it before blending
• Ube halaya: Use less sugar in the recipe since halaya is sweetened
• Ube powder: Rehydrate per package directions and blend with coconut milk

Just keep the texture smooth and the flavor balanced.

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Serving Ideas 🍽️

• With a cup of jasmine tea
• Drizzled with coconut cream
• As part of a Vietnamese dessert platter
• With a scoop of ube ice cream (because duh)

They also make cute party desserts. Everyone will think you’re a pastry genius. Let them.

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Final Thoughts: This Is a Love Letter to Ube and Bánh Bò 💌

This recipe is a beautiful mash-up of two worlds — the soft, chewy magic of Vietnamese bánh bò and the nutty, floral goodness of fresh ube.

It’s nostalgic, modern, and a whole lot of fun to make. Plus, when you see those honeycomb tunnels? Chef’s kiss.

So if you’re lucky enough to find fresh ube — or just want to feel like a kitchen wizard — give this a try.

And when people ask how you made something so pretty and purple and perfect? Just wink and say: “It’s a family recipe.” 😉

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💬 Have You Tried It?

Drop your thoughts, pics, or questions in the comments — I’d love to see how yours turned out! And tag me @Jenhdao on IG if you make this. 💜