Steamed Rice Cakes (Banh Bo Hap) Recipe

If you’re on the hunt for a dessert that’s sweet, light, and delightfully spongy, you’re going to fall head over heels for this Steamed Rice Cakes (Banh Bo Hap) Recipe. I remember the first time I tried these little honeycomb beauties—they’re soft, moist, and have those magical bubbles that make every bite so fun. Whether you’re making them for a festive gathering or a cozy afternoon treat, this recipe will have you coming back for seconds, I promise!

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Ingredients You’ll Need

These ingredients work beautifully together to create that signature soft and springy texture. When you shop, look for fresh coconut milk and quality rice flour to get the best results. The little bit of tapioca starch is the secret to that glossy, bouncy bite you’ll adore.

• Active dry yeast: Make sure it’s fresh and proof it properly for those lovely bubbles.
• Sugar: Sweetness is balanced between regular sugar and vanilla sugar, which adds a nice aroma.
• Rice flour: The base of the cake; use traditional white rice flour instead of glutinous.
• Tapioca starch: Adds chewiness and elasticity to the texture.
• Coconut milk: Original and creamy, this infuses the cake with tropical richness.
• Vegetable oil: For greasing pans and keeping cakes from sticking.
• Food coloring: Optional, but it’ll make your cakes look festive and bright—green, pink, and yellow are classic choices.
• Water: Divided to activate yeast and mix the batter properly.

Variations

I love experimenting with this steamed rice cake recipe depending on the occasion. You’ll find it easy to tweak to match your mood or dietary needs, and it’s always a hit whether plain or colorful.

• Classic colorful cakes: I always add the traditional green pandan flavor with food coloring, which makes the cakes smell amazing and look gorgeous.
• Dairy-free version: Since it’s already made with coconut milk, it’s naturally dairy-free—perfect for friends with sensitivities.
• Less sweet option: If you prefer a milder sweetness, just reduce the sugar slightly without losing the texture.
• Miniature cakes: Make tiny, bite-sized versions for parties—just adjust steaming time accordingly.

How to Make Steamed Rice Cakes (Banh Bo Hap) Recipe

Step 1: Activate the yeast

Start by warming half a cup of water to about body temperature—it should feel warm but not hot, or you’ll kill the yeast. Stir in the yeast and one teaspoon of sugar, then let it sit for 10 minutes until foamy. This step is crucial because that lovely foam means your yeast is alive and ready to create those honeycomb bubbles inside the cakes.

Step 2: Mix the dry ingredients

While the yeast is proofing, in a separate bowl whisk together the rice flour and tapioca starch until fully combined. This ensures there are no lumps and helps give your cakes that beautiful light texture.

Step 3: Combine wet ingredients and sugar

In another large bowl, mix the coconut milk, remaining water, sugar, and vanilla sugar. Stir gently until the sugars dissolve. The richness of the coconut milk is what makes these cakes stand apart from ordinary steamed rice cakes, giving a subtle fragrant sweetness you’ll love.

Step 4: Blend wet and dry mixture

Slowly pour the yeast mixture and the wet coconut mix into the dry flours, stirring continuously. I like to use a whisk here to minimize clumps. The batter should be smooth and a bit loose, resembling a thick pancake batter. If you want, now’s the time to divide your batter into portions and add your food coloring to each for that classic festive look.

Step 5: Ferment the batter

Cover the bowl with a clean kitchen towel and set it somewhere warm to ferment for about 1 hour. You’ll notice the batter puff up and develop a slightly tangy smell—this fermentation is what creates those honeycomb holes that make these cakes so delightfully airy.

Step 6: Prepare your pans and steam

Grease your muffin pans well with vegetable oil to prevent sticking. Pour the batter into each cup about two-thirds full, because they’ll rise a lot! Steam them over boiling water for about 50-60 minutes with the lid on. Try to avoid opening the steamer too often—that steam needs to stay trapped to cook the cakes evenly.

Step 7: Check and cool

After steaming, the cakes should spring back gently when touched and have visible holes inside when cut. Let them cool slightly in the pans before carefully running a knife around the edges to loosen them. That’s it! You’re ready to enjoy the magical, airy texture of your own steamed rice cakes.

How to Serve Steamed Rice Cakes (Banh Bo Hap) Recipe

Garnishes

I like to dust the tops lightly with powdered sugar or add a tiny drizzle of sweetened coconut cream to enhance the natural coconut flavor. Fresh edible flowers also make a stunning and fragrant garnish when hosting special guests.

Side Dishes

These steamed rice cakes pair wonderfully with a cup of jasmine tea for a calming afternoon snack. If you want to serve them at a party, try alongside fresh tropical fruits or even a delicate fruit dipping sauce for a refreshing combo.

Creative Ways to Present

I once arranged a rainbow of these cakes on a tiered dessert stand for a festive occasion, and the layers of colored cakes really wowed my guests. You can also package them individually in little parchment wraps for gifting or party favors—so cute and thoughtful!

Make Ahead and Storage

Storing Leftovers

Leftover steamed rice cakes keep well in an airtight container in the fridge for up to 2 days. Before eating, let them come to room temperature or warm slightly so they regain that soft, tender texture.

Freezing

I’ve frozen these cakes wrapped tightly in plastic wrap and then placed in a freezer-safe bag. When thawed overnight in the fridge, they still hold most of their lovely texture and flavor—just steam or microwave gently before serving.

Reheating

To reheat, I prefer steaming leftovers for 5-7 minutes or microwaving covered with a damp paper towel. This keeps them moist without drying out, making them taste freshly made again.

FAQs

Final Thoughts

This Steamed Rice Cakes (Banh Bo Hap) Recipe is truly close to my heart, a taste of childhood wrapped in a soft, sweet, and spongy delight. The first time I made it at home, I was amazed at how the simple ingredients transformed into something so special. I can’t recommend it enough if you want to impress with a dessert that’s both unique and comforting. Give it a try—you’ll be so proud, and your taste buds will thank you!

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