Vietnamese Steamed Rice Cakes (Banh Beo)

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Prep Time 30

Cook Time 30

Resting Time 2

Total Time 1

Servings

Calories 593

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!

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