Banh Beo Steamed Rice Cakes (Print Version)
Delicate Vietnamese steamed rice cakes topped with savory shrimp, scallion oil, and crispy shallots for a perfect balance of taste and texture.
# What You'll Need:
→ Rice Cakes
01 - 1 cup rice flour
02 - 2 tablespoons tapioca starch
03 - 1 1/2 cups water
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon vegetable oil, plus extra for greasing
→ Shrimp Topping
06 - 7 ounces raw shrimp, peeled and deveined
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon sugar
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon vegetable oil
11 - 1 small shallot, finely chopped
→ Scallion Oil
12 - 2 tablespoons vegetable oil
13 - 2 stalks scallions, finely sliced
→ Garnishes and Dipping Sauce
14 - 2 tablespoons crispy fried shallots
15 - 2 tablespoons mung bean paste (optional)
16 - 2 tablespoons fish sauce
17 - 1 tablespoon sugar
18 - 1 tablespoon lime juice
19 - 2 tablespoons water
20 - 1 small red chili, finely sliced
# How-To Steps:
01 - Whisk together rice flour, tapioca starch, water, salt, and 1/2 teaspoon oil in a bowl until completely smooth. Allow the batter to rest for 10 minutes to hydrate properly.
02 - Finely chop the shrimp into small pieces. Heat 1 tablespoon oil in a skillet over medium heat. Sauté the chopped shallot until fragrant, then add the shrimp, salt, sugar, and pepper. Stir-fry until the shrimp are fully cooked and the mixture appears slightly dry. Remove from heat and set aside.
03 - Heat 2 tablespoons oil in a small pan until shimmering hot. Pour the hot oil over the sliced scallions in a heatproof bowl. Stir gently to combine and set aside to infuse.
04 - Bring water in a steamer to a boil. Lightly grease small ceramic dishes or ramekins (approximately 3-inch diameter). Stir the rested batter and pour about 2 tablespoons into each dish, creating a thin layer. Arrange dishes in the steamer, cover, and steam for 7 to 8 minutes until the cakes are set and translucent. Remove and cool slightly before handling.
05 - Combine fish sauce, sugar, lime juice, water, and sliced chili in a small bowl. Stir vigorously until the sugar completely dissolves. Adjust proportions to taste if needed.
06 - Top each steamed rice cake with a small spoonful of the cooked shrimp mixture. Drizzle with scallion oil, sprinkle with crispy shallots, and add mung bean paste if using. Arrange the cakes on a serving platter and serve warm with the dipping sauce alongside.
# Expert Tips:
01 -
- These little rice cakes are the perfect conversation starter, impressive yet entirely approachable for home cooks
- The combination of warm steamed cakes, savory shrimp, and that aromatic scallion oil creates layers of flavor in every bite
02 -
- Your batter should be thin, almost like heavy cream, or your cakes will be dense instead of delicate and light
- Work quickly when assembling because these are best eaten warm, when the texture is at its most tender
03 -
- Use small ramekins or even Chinese tea cups if you don't have traditional banh beo dishes
- Have your boiling water ready before you start filling the dishes so you can work quickly and efficiently