Third Time is the Charm for Banh Beo (Vietnamese Steamed Rice Cakes)

I was introduced to this dish a few years ago by my husband and never even thought twice to make it. I always just assumed it was a very special dish his mother would make, and every time she did, I relished every delicious morsel! But lately, I’ve had a huge craving for it and I didn’t want to wait until the next family gathering to have some. And since I was having my Paleo cheat meal, I wanted to make it worthwhile by eating something I’ve been really craving. I’m not gonna lie, it took me 3 tries to finally get the batter correct for the steamed cakes. And finding the right steaming pot was another task all by itself. I’ve had it served in individual mini dishes, but I didn’t want to go to the Asian grocery store and buy a ton of mini dishes. Instead, I found a pretty cool 5 tray steamer off Amazon that seemed to do the trick really well! IMG_0887 After finally getting the consistency of the batter correct, I felt much happier about the outcome of dinner. I was disappointed for a while cause I couldn’t figure out what was wrong with each round of the steamed cakes that came out. But the trick is adding tapioca flour and enough water.  The next time I make these, I will know what I’m doing, for sure! IMG_0883   Cook Time: 4-5 minutes for steaming Serving Size: 4 Ingredients:

  • 1 package of rice flour mix
  • 2 tbsp tapioca flour
  • 3 cups water
  • 1 tsp salt
  • 2 tbsp canola oil
  • 1/2 lb medium shrimp, peeled and cleaned
  • 3 scallions, finely chopped
  • 3 tbsp canola oil
  • salt and pepper
  • nuoc mam sauce
  • extra canola oil to grease the banh beo molds

I suggest making the shrimp and green onions ahead of time and setting them aside until ready to serve. For the shrimp, season lightly with salt and pepper. Quickly sauté in a few tablespoons of water until done. IMG_0884 Drain and allow to completely dry. In a mini processor or by hand, mince the shrimp and set aside. IMG_0888 For the onions, heat a small sauce pan with 3 tbsp of oil and when hot, add the scallions, stir quickly, remove from heat and set aside. IMG_0886 Fill your steamer with water and bring to boil. While you are waiting for the water to boil, in a large mixing bowl, combine the rice flour mix, tapioca flour, water, salt and oil, stir well. If you’re using the banh beo molds, it’s important to grease each little chamber. You don’t have to do it every time, I found that I only had to do it when the rice cakes started to stick as I was removing them.  Carefully fill each chamber of the mold without overflowing and steam for about 4-5 minutes, until the banh beo become opaque when done. IMG_0890 Remove and allow to cool for about 2-3 minutes. This step is important because if you try removing the rice cakes when still hot and wet, they will break. Using a butter knife, carefully loosen the edges of each rice cake and carefully remove. Repeat this process until all the flour mixture has been steamed. Make sure you stir the flour mixture before each use. When ready to serve, lay out the steamed rice cakes on a plate, top generously with the shredded shrimp and green onions. Serve with a small dish of nuoc mam sauce. IMG_0894   IMG_0896

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5 Thoughts to “Third Time is the Charm for Banh Beo (Vietnamese Steamed Rice Cakes)”

  1. Quinn

    Feel free to make those again in Nov. I could eat that meal 3x a day for a month. mmmmmm

  2. Van Thi

    Can you please tell me what the steamer is called from amazon? I really want to buy it.

    1. Anonymous

      Here’s the brand I bought on Amazon: Matbah 6-Plates Racks Stainless Steel Idly Cooker

  3. mia

    can you give me the link to amazon for this steamer? i cannot find it.

    1. Lani

      I bought one of these last month. Haven’t tried it yet. but its on Amazon. I found it by googling Banh Beo steamers and this came up from Amazon.

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