0 from 3 votes
Vietnamese Steamed Rice Cakes (Banh Beo)
Balanced, flavorful, and enjoyable—this recipe has it all.
Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
1 hr
Servings: 8
Calories: 593 kcal
Course:
Others
Ingredients
- 9.2 oz of rice flour NOT glutinous
- 5 oz tapioca starch
- 34 fl. oz water
- 6.7 oz hot water
- 2 Tbsp. vegetable oil
- Pinch of salt
Toppings, scallion oil, and dipping sauce:
- 14 jumbo shrimp
- 2 tsp. annatto oil
- 2 tsp. fish sauce
- pepper to taste
- 8 oz. pork fat diced into cubes
- 1 tsp. salt
- ½ cup scallions thinly sliced
- ¼ cup vegetable oil
- ¼ tsp. salt
- 2/3 cup water for boiling the shrimp shells
- 2 Tbsp fish sauce
- 2 Tbsp. granulated sugar
- 1 green chili sliced, optional
- 1 Tbsp. fresh lime juice
Instructions
- Devein the shrimp and boil them for 3-4 minutes. Transfer to a mortar and pestle and crush them. Season with fish sauce, annatto oil, and pepper to taste. Transfer the shrimp paste to a dry pan and cook on low heat, stirring constantly, until dry and separated. You’ve got homemade shrimp floss!
- Dipping sauce: add shrimp shells to a pot with 2/3 cups water and bring to a boil. Let boil for about 5 minutes, then remove the shells. Turn off the heat and add two tablespoons each of sugar and fish sauce. Stir to dissolve and let the sauce cool. Add sliced chili and fresh lime juice. Serve in little sauce bowls.
- Scallion oil: heat the oil with sliced scallions and salt until hot, then let it cool.
- Pork fat: fry in a pan until crisp with 1 tsp. salt. Scoop the excess fat out.
- The batter: combine rice flour, tapioca starch, and 1 liter of water in a large bowl. Whisk well to remove any clumps. Let the batter rest for 1-2 hours. To remove the flour taste, carefully pour away the top layer of liquid and compensate with the same amount of water. Then also add 200 ml of hot water, 1 tablespoon of vegetable oil, and a pinch of salt. Stir the batter well.
- Prepare the steamer by filling it ¾ with water. Oil the miniature bowls and let them steam for 5 minutes before adding the batter.
- Pour 1-2 tablespoons of batter into each prepared bowl and steam for 5-8 minutes. Cover the lid with a clean kitchen towel to absorb excess moisture.
- Transfer the steamed rice cakes to a platter. Top with pieces of pork fat, prawn floss, and drizzle with dipping sauce and scallion oil. Serve immediately. Enjoy!
Cup of Yum
Nutrition Information
Calories
593kcal
(30%)
Carbohydrates
47g
(16%)
Protein
9g
(18%)
Fat
41g
(63%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
10g
Monounsaturated Fat
16g
Trans Fat
0.1g
Cholesterol
89mg
(30%)
Sodium
1058mg
(44%)
Potassium
121mg
(3%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
153IU
(3%)
Vitamin C
2mg
(2%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 593
% Daily Value*
| Calories | 593kcal | 30% |
| Carbohydrates | 47g | 16% |
| Protein | 9g | 18% |
| Fat | 41g | 63% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 89mg | 30% |
| Sodium | 1058mg | 44% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 153IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.