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Steamed Rice Cakes (Banh Bo Hap) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 132 reviews
  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 60 small cakes
  • Category: Dessert
  • Method: Steaming
  • Cuisine: Vietnamese
  • Diet: Vegetarian

Description

Steamed Rice Cakes, also known as Banh Bo Hap, are traditional Vietnamese sponge cakes characterized by their light, moist texture and distinctive honeycomb-like holes. Made with rice flour, tapioca starch, coconut milk, and yeast, these sweet cakes are soft and fluffy, often colored in vibrant greens, pinks, and yellows for a festive presentation. Perfect as a snack or dessert, these cakes evoke nostalgic memories and offer a delightful burst of sweetness balanced with a tender crumb.

Ingredients

Scale

Yeast Mixture

  • 1/2 cup water
  • 2 tsp active dry yeast
  • 1 tsp sugar

Dry Ingredients

  • 3 3/4 cups rice flour (about 1 lb)
  • 1/3 cup tapioca starch

Wet Ingredients

  • 3 cups water (divided)
  • 1 1/2 cups sugar
  • 0.28 oz packet vanilla sugar
  • 14 oz coconut milk
  • Food coloring: green, pink, and yellow (as desired)

For Oiling

  • 1/4 cup vegetable oil (for oiling muffin pans)

Instructions

  1. Activate the Yeast: In a small bowl, combine 1/2 cup lukewarm water, 2 teaspoons active dry yeast, and 1 teaspoon sugar. Stir gently and let sit for about 10 minutes until the mixture becomes frothy, indicating the yeast is active.
  2. Mix Dry Ingredients: In a large mixing bowl, sift together the 3 3/4 cups rice flour and 1/3 cup tapioca starch to ensure no lumps.
  3. Combine Wet Ingredients: In another bowl, mix 3 cups of water (divided), 1 1/2 cups sugar, 0.28 oz vanilla sugar, and 14 oz coconut milk. Stir until sugar dissolves completely.
  4. Prepare Batter: Pour the yeast mixture into the dry ingredients and gradually add the wet mixture, stirring continuously to form a smooth batter free of lumps. The consistency should be pourable but slightly thick.
  5. Add Food Coloring: Divide the batter evenly into three portions if desired. Add green, pink, and yellow food coloring to each portion and mix thoroughly for vibrant colors.
  6. Prepare Muffin Pans: Lightly oil muffin pans with 1/4 cup vegetable oil to prevent sticking.
  7. Pour Batter: Fill each muffin cup about 2/3 full with the colored batter.
  8. Steam the Cakes: Prepare a steamer with boiling water. Place the muffin pans inside, cover with a lid, and steam over medium-high heat for about 60 minutes. Avoid lifting the lid during steaming to maintain proper cooking environment.
  9. Check Doneness and Cool: Use a toothpick to check the cakes; it should come out clean when inserted. Remove from the steamer and let the cakes cool slightly before removing from the pans.

Notes

  • This recipe brings nostalgic childhood memories with its sweet, soft, and moist texture.
  • The characteristic honeycomb holes provide a unique spongy and light texture.
  • Food coloring is traditionally used in Vietnamese versions for an attractive, festive look.
  • Steaming is essential for the proper texture; avoid undercooking or overcooking.

Nutrition

  • Serving Size: 1 cake
  • Calories: 80 kcal
  • Sugar: 5 g
  • Sodium: 1 mg
  • Fat: 2 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 0 g
  • Protein: 1 g
  • Cholesterol: 0 mg

Find it online: https://littlespoonbites.com/steamed-rice-cakes-banh-bo-hap-recipe/