Banh Beo Steamed Rice Cakes (Printer-friendly)
Delicate steamed rice cakes topped with savory shrimp, aromatic scallion oil, and crispy shallots for a perfect balance of flavors and textures.
# What You'll Need:
→ Rice Cakes
01 - 1 cup rice flour
02 - 2 tbsp tapioca starch
03 - 1 1/2 cups water
04 - 1/4 tsp salt
05 - 1/2 tsp vegetable oil, plus extra for greasing
→ Shrimp Topping
06 - 7 oz raw shrimp, peeled and deveined
07 - 1/4 tsp salt
08 - 1/4 tsp sugar
09 - 1/4 tsp black pepper
10 - 1 tbsp vegetable oil
11 - 1 small shallot, finely chopped
→ Scallion Oil
12 - 2 tbsp vegetable oil
13 - 2 stalks scallions, finely sliced
→ Garnishes and Dipping Sauce
14 - 2 tbsp crispy fried shallots
15 - 2 tbsp mung bean paste (optional)
16 - 2 tbsp fish sauce
17 - 1 tbsp sugar
18 - 1 tbsp lime juice
19 - 2 tbsp water
20 - 1 small red chili, finely sliced
# Directions:
01 - Whisk together rice flour, tapioca starch, water, salt, and 1/2 teaspoon oil in a bowl until smooth. Allow the batter to rest for 10 minutes to ensure proper hydration.
02 - Finely chop the shrimp. Heat 1 tablespoon oil in a skillet over medium heat. Add the shallot and sauté until fragrant, about 1 minute. Add chopped shrimp, salt, sugar, and pepper. Stir-fry until shrimp are cooked through and moisture has evaporated, creating a dry topping. Remove from heat and set aside.
03 - Heat 2 tablespoons oil in a small pan until hot but not smoking. Pour the hot oil over sliced scallions in a heatproof bowl. Mix gently and set aside to infuse.
04 - Bring water in a steamer to a boil. Lightly grease small ceramic dishes or ramekins (3-inch diameter). Stir the batter and pour approximately 2 tablespoons into each dish, creating a thin layer. Arrange dishes in the steamer, cover, and steam for 7 to 8 minutes until cakes are set and translucent. Remove and let cool slightly before handling.
05 - Combine fish sauce, sugar, lime juice, water, and sliced chili in a small bowl. Stir vigorously until sugar completely dissolves. Adjust balance to taste if needed.
06 - Top each rice cake with a spoonful of shrimp mixture, drizzle with scallion oil, and sprinkle with crispy shallots. Add mung bean paste if using. Serve immediately while warm with dipping sauce on the side.
# Expert Advice:
01 -
- These delicate steamed cakes offer an irresistible balance of silky soft textures and savory crispy toppings that make every bite exciting
- The assembly process becomes almost meditative, letting you create beautiful individual portions that look impressive but come together faster than you'd expect
- One batch yields about sixteen cakes, making them perfect for sharing with friends or keeping extras in the fridge for a next day snack
02 -
- Letting the batter rest for ten minutes is non-negotiable as it allows the rice flour to fully hydrate, preventing gummy or dense texture
- Work quickly when removing the steamed cakes from their dishes, as they become easier to handle once they've cooled just slightly but are still warm
03 -
- Using small ramekins or even Asian-style sauce dishes with about a three-inch diameter gives you the most authentic size and shape
- If you can't find mung bean paste, mashed cooked sweet potatoes make a lovely sweet contrast to the salty shrimp topping