Today is recipe that is as finicky as it is rewarding. I am talking about making Bánh Bò Hấp aka Vietnamese Steamed Rice Cakes.
Growing up my family did not make this often because it was so much work. You had to use yeast to make it rise not once, but twice before mixing a homemade coconut syrup. Then finally steaming it. So it was a lot of work in general lol.
So anytime I we get a chance to buy this at a Vietnamese bakery, I would. You can never miss it. These beautiful cute little coconut sponge cakes. And you get a sweet and salty coconut sauce to dip them into. Now this was my childhood.
I’ve been thinking about this dish for a while because I was so intimidated by it. This is the brand of flour mix that I’m gonna be using for this recipe. I like it because it comes with the yeast and this brand is usually available at most Asian markets.
Now this dish requires a lot of patience because we have to not mix and rise this once, but twice. So it takes a good chunk of the day to make this dish as well. But I promise you at the end of the day it’s so worth it.
As always here’s the recipe below until next time!
How to Make Bánh Bò Hấp (Vietnamese Steamed Rice Cakes)
Course: Recipes8
servings2
hours10
minutes20
minutesIngredients
1 package Bánh Bò mix (about 16 oz)
1 package of yeast (included with Bánh Bò mix ^)
1 1/2 cup + 2 tsp coconut milk
- Coconut Syrup
2 cups coconut juice/water
1 cup sugar
1 1/2 tbsp melted butter
1 tsp baking powder
- Flavor Mix-Ins
1/2 tsp pandan extract
1/2 tsp vanilla
1/2 tsp ube
- Additional Ingredients
Cooking Oil Spray
- Optional: Coconut Sauce
1 cup coconut milk
1/2 cup sugar
1/4 tsp salt
1/4 tsp vanilla extract
1 tsp tapioca starch
Directions
- Whisk together flour, yeast and coconut milk at medium speed for 15 mins. Cover and let rise in oven for 1 hr.
- Mix all ingredients under ‘Coconut Syrup’ together and cook on med heat until sugar melts. Let cool until slightly warm to touch. Slowly mix in syrup into the dough until evenly mixed. Cover and let rise in oven for 1 hr.
- Split mixture into 2-3 portions. Put extracts/food colorings in each one. Spray muffin pans with oil. Pour in Bánh Bò mixture until cups are 1/2 full.
- Wipe the lid with a towel to remove water and wrap the lid with a towel. Steam for 15 mins. Turn off heat and let the banh bo rest for 5 mins with the lid on. Then remove from molds. Repeat until no more batter remains.
(NOTE: Make sure to wipe the lid every time!) - To make sauce, mix everything under ‘Coconut Sauce’ together and cook on med/low heat until it thickens whisking the entire time. Let cool.
