Vegetarian Vietnamese steam rice cake - Bánh bèo chay

By Helen Le Published: November 6, 2020

  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

  • Yield: 2-3 Servings

Try the rich, colorful and tasty traditional cakes in a vegan style!

  • Wash the fresh shiitakes and straw mushrooms and put in a blender. Blend well. Julienne then finely chop the carrots. Transfer into a pan and pan-fry with a little oil, season with a little stock powder and stir well until the carrots turn dry and loose. Transfer into a bowl.
  • Add a little oil and fry the minced white parts of leek , add the ground mushrooms and stir well. Season with salt and stock powder. Stir fry for about 3-5 minutes until themushrooms are fully cooked, then transfer to a cup.
  • Soak half a cup of peeled split mung beans in water for 1 hour to bloom, then put in a pot with ½ cup of water and boil. When boiling, lower the heat and cook for 15 minutes until soft. Add 4 tbsp of coconut milk, 2 tsp of sugar, and 1/3 tsp of salt and cook over low heat until the beans absorb the rich coconut milk and spices. Then pour the beans into the blender. Blend well.
  • For the sauce: ½ cup of fresh coconut juice (or filtered water), 1-2 tsp of sugar depending on the sweetness of the coconut juice, ½ tsp salt, 1 tsp soy sauce, 1 tsp lime juice. Stir until dissolved, then add the julienned carrots & radish, with some sliced green peppers. Place the steam rice cakes on a plate and apply with the fried leek oil, spread some green bean paste, add mushroom, carrot, and sprinkle with peanuts and crispy bread crumbs.
  • Drizzle the the sauce on the steam rice cake bowl then enjoy!