If you grew up around a Vietnamese kitchen, you’ve probably had bánh bò hấp at least once — or a dozen times. These soft, chewy, sweet steamed rice cakes are a staple in traditional Vietnamese desserts, and their name (bánh bò) translates to “cow cake” (don’t worry — no cows involved) thanks to the airy, honeycomb-like texture that “crawls” as it steams and cools.
For my latest spin on this nostalgic treat, I wanted to bring a little ✨pop✨ to the table. Enter: colorful mini bánh bò hấp in flower molds, infused with natural hues and flavors like butterfly pea tea, pandan extract, and strawberry purée. Think bite-sized, floral-shaped chewy cakes in dreamy pastel tones — basically bánh bò, but make it ✨aesthetic✨.
These were such a hit at my kitchen table and perfect for content, gifting, or events. So if you’ve ever wanted to make Vietnamese steamed rice cakes with a twist, this is the recipe you didn’t know you needed.
🥥 What is Bánh Bò Hấp?
Bánh bò hấp is a traditional Vietnamese steamed rice cake, made with rice flour, tapioca starch, coconut milk, sugar, and yeast. Unlike baked cakes, this one is fermented and then steamed, giving it a light bounce and a signature chewy texture.
The base flavor is lightly sweet with a touch of coconut, making it the perfect canvas for fun variations — like adding pandan juice, butterfly pea flower tea, or fruit purées. The result? Soft, bouncy little cakes that are naturally gluten-free, dairy-free (unless you count coconut milk), and super fun to customize.
🎂 Why I Love This Colorful Mini Bánh Bò Recipe
- Mini flower molds = cuteness overload
These are fun to make and even more fun to eat — perfect for pop-ups, parties, or food gifts. - Naturally colored & flavored
Butterfly pea (blue), pandan (green), and strawberry (pink) bring a visual and flavor glow-up. - Soft, chewy, and slightly glossy
These steamed cakes are light, slightly sticky, and bounce back with every bite. - Perfect for Vietnamese dessert content
They’re a beautiful way to share cultural food in a modern, vibrant way.
🍚 Ingredients for Colorful Bánh Bò Hấp (Mini Flower Mold Version)
This recipe yields about 30 mini flower cakes or fills 2 8-inch round pans.
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 (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 Coloring/Flavoring (Optional but beautiful!):
- 2 tbsp pandan juice (freshly blended and strained)
- 1 tsp pandan extract (for deeper color)
- 2–3 tbsp butterfly pea flower tea (steeped until deep blue)
- 1–2 tbsp strawberry extract/purée or beet juice
- Food coloring (if needed for vibrancy or uniformity)
🔪 Instructions
1️⃣ Bloom the Yeast
In a small bowl, combine:
- 1¼ cups warm water
- 2 tsp instant dry yeast
- 1 tsp sugar (from your total)
Let it sit for 5–10 minutes, until it’s bubbly and foamy on top.
2️⃣ Make the Batter
In a large bowl, whisk together:
- 1¾ cups rice flour
- ¾ cup tapioca starch
- Remaining sugar
- Baking powder
Add the yeast mixture and coconut milk, and stir until smooth. Avoid overmixing to maintain a tender texture.
3️⃣ Ferment the Batter
Cover the bowl with a clean towel or plastic wrap.
Let it ferment in a warm, draft-free spot for 3–5 hours. You’re looking for light bubbling and a slightly risen texture.
👉 Seattle tip: Put the bowl in your oven with just the light on, or set it on a heating pad if your kitchen is chilly.
4️⃣ Divide & Color the Batter
Once the batter is fermented, give it a gentle stir (don’t deflate it!).
Divide it into bowls — one for each color:
- 💚 Green: Add pandan juice and extract
- 💙 Blue: Stir in butterfly pea tea
- 💕 Pink: Fold in strawberry purée (you can also use beet juice or a few drops of pink food coloring for vibrancy)
Keep each portion light-handedly mixed — over-stirring could collapse the airy structure you just fermented!
5️⃣ Steam the Bánh Bò
Prep your steamer:
- Boil water and wrap the lid with a kitchen towel (to prevent drips on the cakes).
- Oil your mini flower molds (or round pans) generously.
Fill the molds about 90% full and place them into the steamer once the water is at a full boil.
Steam on medium-high:
- Mini molds: 12-15 minutes
- 8-inch pan: 20–25 minutes
🚫 Do not open the lid during steaming — this ruins the rise and creates dense cakes.
6️⃣ Cool & Unmold
Let the cakes cool for 5–10 minutes before gently removing from the molds.
They should be:
- Glossy
- Soft to the touch
- Lightly chewy
- Slightly translucent on the bottom
🧊 Storage Tips
- Room Temp: Keep covered for up to 1 day.
- Fridge: Store in an airtight container for up to 3 days. Reheat by steaming again or microwaving with a damp towel.
- Freeze: Freeze in single layers (with parchment in between) and reheat as needed.
🧁 How to Serve Bánh Bò Hấp
You can serve these colorful Vietnamese rice cakes on their own or with a side of coconut dipping sauce (a mix of coconut milk, sugar, salt, and a bit of cornstarch thickened on the stove).
For an IG-worthy presentation:
- Arrange a rainbow pattern on a platter
- Garnish with sesame seeds or coconut flakes
- Add edible flowers or herbs for a ✨vibe✨
🧠 Troubleshooting Bánh Bò Hấp
Why is my bánh bò dense and not spongy?
→ Batter may not have fermented long enough, or the yeast was inactive. Also avoid deflating the batter before steaming.
My cakes didn’t rise or form honeycombs.
→ Check your steaming heat — it should be steady and medium-high. Also, don’t lift the lid while steaming!
My batter smells sour.
→ Over-fermentation. Aim for 3–5 hours max in a warm (but not hot) spot.
💬 Final Thoughts
Making colorful bánh bò hấp is one of those feel-good baking moments that blends tradition and creativity. These mini flower mold Vietnamese steamed cakes are just as nostalgic as they are fun to customize. With natural flavors like pandan, butterfly pea, and strawberry, you get a layered sensory experience — light, chewy, sweet, and stunning.
Perfect for pop-ups, Lunar New Year, family gatherings, or just when you need something cute and chewy.
Try it out, and tag me if you do — I’d love to see your creations in full flower-powered form 🌸
How to make Bánh Bò Hấp in Mini Flower Molds
Course: DessertCuisine: asian, viet, vietnameseDifficulty: easy25-30
servings30
minutes13
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 (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 Coloring/Flavoring (Optional but beautiful!):
2 tbsp pandan juice (freshly blended and strained)
1 tsp pandan extract (for deeper color)
2–3 tbsp butterfly pea flower tea (steeped until deep blue)
1–2 tbsp strawberry extract/purée or beet juice
Food coloring (if needed for vibrancy or uniformity)
Directions
- Bloom the Yeast
In a small bowl, combine:
1¼ cups warm water
2 tsp instant dry yeast
1 tsp sugar (from your total)
Let it sit for 5–10 minutes, until it’s bubbly and foamy on top. - Make the Batter
In a large bowl, whisk together:
1¾ cups rice flour
¾ cup tapioca starch
Remaining sugar
Baking powder
Add the yeast mixture and coconut milk, and stir until smooth. Avoid overmixing! - Ferment the Batter
Cover the bowl with a clean towel or plastic wrap.
Let it ferment in a warm, draft-free spot for 3–5 hours. You’re looking for light bubbling and a slightly risen texture. - Divide & Color the Batter
Once the batter is fermented, give it a gentle stir (don’t deflate it!).
Divide it into bowls — one for each color:
💚 Green: Add pandan juice and extract
💙 Blue: Stir in butterfly pea tea
💕 Pink: Fold in strawberry extract/purée (you can also use beet juice or a few drops of pink food coloring for vibrancy)
Keep each portion light-handedly mixed — over-stirring could collapse the airy structure you just fermented! - Steam the Bánh Bò
Prep your steamer:
Boil water and wrap the lid with a kitchen towel (to prevent drips on the cakes).
Oil your mini flower molds (or round pans) generously.
Fill the molds about 90% full and place them into the steamer once the water is at a full boil.
Steam on medium-high:
Mini molds: 12-15 minutes
8-inch pan: 20–25 minutes
🚫 Do not open the lid during steaming — this ruins the rise and creates dense cakes. - Cool & Unmold
Let the cakes cool for 5–10 minutes before gently removing from the molds.
