Bánh bò – Steamed Rice Cake

By Helen Le Published: May 8, 2011

  • Prep: 20 mins
  • Cook: 20 mins
  • Ready In: 2 hrs 10 mins

  • Yield: 20-25 (8-10 Servings)

One of Vietnamese traditional steamed cakes known as Bánh bò, literally translated as "cow cake" is a popular dish in the central and southern Vietnam. While Banh bo from the south comes in a wide variety of colors, Banh bo in Da Nang City is only in white color and has a mild coconut taste. I believe that most of Vietnamese couldn't help but loved it when we were kids. Banh bo has become an unforgettable part of our childhood. It is sad to see how difficult to find a place for buying Banh bo nowadays as well as to see our traditional cuisine values fading with time. This recipe is a modern approach using active dry yeast instead of the traditional rice wine balls“com ruou”, with an attempt to revive this special steamed cake through you readers.

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Ingredients
Instructions
  • In a small saucepan over medium-low heat, combine the sugar and coconut milk. Stir well to dissolve. Let cool to room temperature.
  • In a large mixing bowl, combine the rice flour, tapioca starch and yeast. Make a hole in the middle and pour in lukewarm water. Mix well and knead for 10 mins to form a soft piece of dough. Then add the coconut milk mixture. Use your hands to crush the dough until it dissolves into liquid form.
  • Let sit for at least 1½ hours in a warm place until batter rises and many small bubbles appear.
  • Spray egg cups with cooking spray or brush with vegetable oil. Pour the batter into the cups. Steam each batch for 10-15 minutes

FAQ:

  1. Why do my cakes turn hard after a few hours?

The cakes taste at best when freshly steamed. They normally turn hard by cold weather. In that case, just microwave the cakes 15 seconds before serving (or steam again for 2-3 minutes).