There’s nothing quite like the nostalgic bounce of a warm, sweet Bánh Bò Hấp. These Vietnamese steamed rice cakes are a childhood favorite for many, with their signature honeycomb texture, subtle coconut aroma, and springy chew. And when you make Bánh Bò Hấp from scratch, especially with fresh pandan and coconut milk, the result is next-level delicious.
In this post, we’ll get into everything you need to make this iconic Vietnamese dessert without a premix — using pantry ingredients, time-tested fermentation, and natural pandan coloring. If you’ve only tried the boxed version, this is the upgrade you didn’t know you needed.
What Is Bánh Bò Hấp?
Bánh Bò Hấp (pronounced “bahn boh hup”) literally translates to “steamed cow cake,” but don’t worry — no cows are harmed. “Bò” refers to the way the batter “crawls” or bubbles up during fermentation and steaming, giving the cake its airy, honeycomb-like interior. “Hấp” means steamed, distinguishing it from Bánh Bò Nướng, the baked version.
These cakes are mildly sweet, made with rice flour, tapioca starch, sugar, coconut milk, and yeast, which gives them their signature texture. The addition of pandan juice gives it a naturally vibrant green hue and a fragrant flavor that pairs beautifully with coconut.
Why Make Bánh Bò Hấp from Scratch?
While you can make steamed rice cakes with a store-bought bánh bò premix, creating them from scratch gives you full control over ingredients, texture, and flavor. You’ll taste the difference in:
- The depth of coconut richness
- The natural aroma from fresh pandan
- The springier and more consistent texture
You’ll also avoid preservatives and additives found in boxed mixes, making this a cleaner, more authentic Vietnamese dessert recipe.
🌿 Let’s Talk About Pandan
If you’ve ever had a Vietnamese dessert that was a dreamy shade of green and smelled like coconut and vanilla had a baby — that’s probably pandan. Often called the “vanilla of Southeast Asia,” pandan leaves come from a tropical plant commonly used in Vietnamese, Thai, and Filipino cooking.
In Vietnamese desserts, pandan is everywhere — from bánh bò hấp and chè to pandan waffles (bánh kẹp) and bánh da lợn. The flavor is subtle but distinct: sweet, grassy, creamy, and nostalgic if you grew up with it.
For this recipe, I used both fresh pandan juice (made by blending the leaves with water) and a little pandan extract to boost the color and flavor. If you can’t find fresh leaves, frozen pandan or a high-quality extract still gives you that iconic green hue and aroma.
Pro tip: You can make pandan juice in advance and freeze it in ice cube trays for future recipes like waffles, mochi donuts, or jellies!
Yield + Equipment
- Yield: ~30 mini flower molds or 2 8-inch round pans
- Steam Time: 10–12 minutes (mini molds), 20–25 minutes (pans)
- Fermentation Time: 3–5 hours
- Total Time: ~4.5–6 hours
You’ll need:
- Steamer setup with lid
- Mixing bowls
- Mini silicone flower molds (or small cupcake molds)
- Fine mesh sieve
- Whisk or silicone spatula
Ingredients (From Scratch)
Batter Base:
- 1¾ cups (220g) rice flour
- ¾ cup (90g) tapioca starch
- 1¼ cups (300ml) warm water (~100°F)
- ¾ cup (180ml) full-fat coconut milk (Chaokoh or Aroy-D recommended)
- ¾ cup + 1 tbsp (160g) granulated sugar
- 2 tsp instant dry yeast
- ½ tsp double-acting baking powder
- Neutral oil (for greasing molds)
For Flavor & Color:
- 2 tbsp fresh pandan juice (from blended pandan leaves)
- ½ tsp pandan extract (optional, for brighter green hue)
Step-by-Step Instructions
Step 1: Bloom the Yeast
In a small bowl:
- Combine 1¼ cups of warm water, 2 tsp of instant yeast, and 1 tsp of the sugar (from your total).
- Stir and let sit for 5–10 minutes until it becomes foamy.
This step ensures your yeast is active and ready to give the cake its bouncy, chewy rise.
Step 2: Make the Batter
In a large bowl, whisk together:
- 1¾ cups rice flour
- ¾ cup tapioca starch
- Remaining sugar
- ½ tsp baking powder
Once evenly mixed, add:
- The yeast mixture
- ¾ cup coconut milk
Stir gently until the batter is smooth. Be careful not to overmix — we want to keep it light to maintain those signature airy holes during steaming.
Step 3: Ferment the Batter
Cover your bowl with a towel or plastic wrap and set in a warm spot (ideally around 85–90°F) for 3 to 5 hours.
How to tell when it’s ready:
- The batter is bubbly and has risen slightly
- It smells sweet and lightly yeasty
- You’ll see tiny bubbles on the surface
💡 Cold climate tip: Place your bowl in the oven with the light on or use a heating pad underneath.
Step 4: Divide & Color
Once the batter is fermented:
- Stir it gently to mix (don’t deflate too much).
- Split into two bowls:
- Leave one portion plain for coconut white.
- To the second portion, add 2 tbsp pandan juice and ½ tsp pandan extract.
Mix each just enough to distribute the flavor and color.
Step 5: Prepare Steamer & Molds
- Preheat your steamer with boiling water.
- Wrap the lid with a clean towel to prevent condensation dripping into your cakes.
- Grease your molds lightly with neutral oil.
Step 6: Steam the Cakes
- Fill each mold about 90% full with your batter (alternate colors or mix it up!).
- Place molds into your steamer tray carefully.
Steam times:
- Mini flower molds: 10–12 minutes
- Large pans: 20–25 minutes
DO NOT lift the lid during steaming — it can cause the cakes to deflate.
Step 7: Cool & Unmold
Let your cakes cool for 5–10 minutes, then gently remove from molds.
They should be:
- Soft and slightly springy
- Glossy on top
- Full of light, airy holes inside (the “bò” or crawling texture)
How to Make Pandan Juice (From Fresh Leaves)
If you can get your hands on fresh pandan leaves, it’s worth it!
- Cut 6–8 leaves into 2-inch pieces.
- Blend with ¼ cup water until smooth.
- Strain through a fine sieve or cheesecloth.
- Use the vibrant green juice immediately or refrigerate up to 2 days.
Serving Suggestions
- Enjoy warm or room temp
- Serve with a coconut dipping sauce (coconut milk + sugar + salt, simmered and thickened with a cornstarch slurry)
- Top with toasted sesame seeds, shredded coconut, or even a drizzle of sweetened condensed milk
These are perfect for Lunar New Year, family gatherings, or Vietnamese dessert boxes.
Troubleshooting Bánh Bò Hấp
| Problem | Solution |
|---|---|
| No rise or honeycomb texture | Yeast may be inactive or under-fermented |
| Dense, sticky texture | Batter was overmixed or not fermented long enough |
| Collapsed cakes | Lid was lifted during steaming |
| No pandan flavor | Use both fresh juice and extract for stronger taste |
Storage & Reheating
- Room Temp: Store in an airtight container for up to 24 hours
- Fridge: Up to 3 days — reheat by lightly steaming or microwaving with a damp towel
- Freezer: Freeze up to 1 month. Thaw and re-steam to refresh
Variations to Try
- Ube Bánh Bò: Add ube extract and a few drops of purple food coloring
- Mango Bánh Bò: Stir in 1 tbsp mango purée and a dash of turmeric for color
- Butterfly Pea Bánh Bò: Use steeped butterfly pea flower tea for a striking blue hue
Frequently Asked Questions
Can I use glutinous rice flour?
No — it will make the texture too chewy and sticky. Stick to regular rice flour.
Can I use active dry yeast instead of instant?
Yes, just make sure to bloom it for 10–15 minutes before adding.
Can I skip the pandan and just make coconut flavor?
Absolutely! The base batter makes a deliciously soft and springy coconut rice cake.
What’s the difference between Bánh Bò Hấp and Bánh Bò Nướng?
Hấp = steamed and soft. Nướng = baked with a firmer crust and caramelized coconut edges.
Final Thoughts: Bánh Bò Hấp from Scratch
There’s something magical about making Bánh Bò Hấp from scratch — from the bubbly fermentation to the first slice revealing the delicate, airy honeycomb texture.
With a rich coconut base and pandan’s sweet, grassy aroma, these steamed Vietnamese rice cakes are the ultimate treat to master. Whether you’re recreating a childhood favorite or trying them for the first time, they’re guaranteed to impress.
Tag me if you try it and show off your best “bò” bounce. 💚
How to make Bánh Bò Hấp from Scratch – Vietnamese Steamed Rice Cakes Recipe
Course: DessertCuisine: viet, vietnamese, asianDifficulty: easy25-30
servings20
minutes10
minutesIngredients
- For the Batter:
1¾ cups (220g) rice flour
¾ cup (90g) tapioca starch
1¼ cups (300ml) warm water (~100°F)
¾ cup (180ml) full-fat coconut milk
¾ cup + 1 tbsp (160g) granulated sugar
2 tsp instant dry yeast
½ tsp double-acting baking powder
Neutral oil, for greasing molds
- For Flavor & Color:
2 tbsp pandan juice (freshly blended + strained)
½ tsp pandan extract (optional, for stronger color)
Directions
- Bloom the Yeast:
In a small bowl, combine warm water, yeast, and 1 tsp sugar. Stir and let sit for 5–10 minutes until foamy. - Make the Batter:
In a large bowl, whisk rice flour, tapioca starch, remaining sugar, and baking powder.
Add the yeast mixture and coconut milk. Mix until smooth — do not overmix.
Ferment:
Cover the bowl and let it ferment in a warm place for 3–5 hours, until bubbly and slightly risen. - Add Flavor & Color:
After fermentation, gently stir. Divide into two bowls.
Leave one plain (coconut flavor). Add pandan juice + extract to the other bowl. Stir gently. - Prepare Steamer & Steam Cakes:
Bring water to boil. Wrap the lid with a towel to prevent drips. Grease molds with oil.
Fill molds 90% full. Steam over medium-high heat:
Mini molds: 10–12 minutes
8-inch pans: 20–25 minutes
Do not open the lid while steaming. - Cool & Unmold:
Let cool for 5–10 minutes, then gently remove from molds. Serve warm or at room temp.
