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)

Recipe by Jen H. DaoCourse: Recipes

Servings

5

servings

Prep time

1

hour 

Cooking time

20

minutes

Ingredients

• 1 package Bánh Bò mix (Kim Tu Thap Brand)

• 1 package of yeast (included with Bánh Bò mix ^)

• 1 1/2 c + 2 tsp coconut milk

• Coconut Syrup

• 2 c coconut juice

• 1 c sugar

• 1 1/2 tbsp melted butter

• 1 tsp baking powder

• Flavor Mix-Ins

• 1/2 tsp pandan extract

• Additional Ingredients

• Cooking Oil Spray

• Optional: Coconut Sauce

• 1 c coconut milk

• 1/2 c sugar

• 1/4 tsp salt

• 1/4 tsp vanilla extract

• 1 tsp tapioca starch

Directions

• Mix together flour, yeast and coconut milk at medium speed for 15 mins. Knead by hand for 8-10 mins. Cover and let rise in oven for 30 mins.
• 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. Add melted butter and baking powder and mix for 5 mins. Cover and let rise in oven for 30 mins.
• Split mixture into 2-3 portions. Put pandan extract/food colorings in each one.
• Spray muffin pans with oil and steam pans for 3 mins. Pour in Bánh Bò mixture until 31/2 full. Wipe the lid with a towel to remove water and steam for 20 mins.
  (NOTE: Make sure to wipe the lid every time! Also steam one tray at a time.)
• To make sauce, mix everything under ‘Coconut Sauce’ together and cook on med until it thickens. Making sure to whisk the entire time.

Recipe Video