Steamed Rice Cakes / Cow Cakes / Steamed Honeycomb Cakes / Banh Bo Hap
This Steamed Rice Cakes (Banh Bo Hap) recipe is from my childhood and conjures up so many happy memories. They are sweet, soft and moist and when cut open have honeycombs throughout which give the cakes their interesting spongy and light texture. The Viet version of these cakes are small and they are usually enhanced with food coloring (green, pink, and yellow) for eye-catching appeal.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 60 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup water
- 2 tsp active dry yeast
- 1 tsp sugar
- 3 3/4 cups rice flour (, 1 lb )
- 1/3 cup tapioca starch
- 3 cups water (, divided)
- 1 1/2 cups sugar
- .28 oz packet vanilla sugar
- 14 oz coconut milk
- food coloring: green pink and yellow
- 1/4 cup vegetable oil (, for oiling muffin pans)
Instructions
- 1
Heat 1/2 cup water to approximately 100 F (38 C). Add the active dry yeast and sugar and stir together. Let the mixture rest for 10 minutes or until it becomes frothy.
- 2
In a large bowl, add the rice flour, tapioca starch and 2 cups water. Whisk together until the mixture is smooth and free of lumps. Add the yeast mixture to the flour mixture and combine well. Cover the bowl with plastic wrap and let the batter rest on the counter for 2 hours. (If making this during the winter months, please see the notes above.)
- 3
In a large measuring cup or bowl, combine the sugar, vanilla sugar, coconut milk and remaining 1 cup water. Whisk together until the sugar is dissolved. Microwave the liquid on High for 1 minute. Let the coconut milk mixture cool until the temperature is approximately 100 F (38 C).
- 4
Pour the coconut milk mixture into the batter and whisk together combining well. Strain the batter. Pour the batter into 4 separate cups or bowls, approximately 1 3/4 cups in each. Add your choice of food coloring to each batch. Let the batter rest for 30 minutes.
- 5
Fill a steamer basin three-quarters full with water. Cover and bring to a rapid boil over High heat.
- 6
Using a small brush, lightly oil each of the muffin cups with vegetable oil. Place the empty mini-muffin pan into the steamer tray and steam for 1 minute.
- 7
Stir the batter a few times and then pour the batter into the muffin cups filling each cup almost to the top. (Leave some room so the cakes can expand and rise.) Cover and steam the cakes for 3 minutes. Remove the steamer lid and wipe off the moisture with a kitchen towel. Replace the lid and steam for another 3 minutes.
- 8
Remove the mini-muffin pan from the steamer. Allow the Steamed Rice Cakes to cool for 5 minutes before removing from the pan.
- 9
A simply and delicious way to serve these cakes is to drizzle them with creamy coconut sauce and then top with roasted sesame seeds.
- 10
Refrigerate any remaining portions for up to 1 week. To reheat, warm in the microwave.