Vietnamese Steamed Rice Cakes

So, I finally made these cute little rice cakes—and wow. They’re soft, chewy, and full of flavor in such a tiny bite. Honestly? I could eat a whole tray.

They’ve got that cozy steamed rice base, then come the toppings—shrimp, scallions, and a splash of fish sauce. It’s light but so good. And yeah, they’re fun to make too.

I tried them once at a local spot, then had to learn how to make them. Now they’re a go-to when I want something different but still super easy. You’re gonna love them.

Why You’ll Love This Recipe

• Authentic Vietnamese Flavor: A traditional treat loved by many.
• Soft and Fluffy Texture: The perfect balance of chewiness and lightness.
• Easy to Make: With simple ingredients, you can recreate this street-food classic at home.
• Naturally Gluten-Free: Made with rice and tapioca flour, perfect for those avoiding gluten.
• Customizable: Enjoy plain or add fillings like mung bean paste for variety.

Required Kitchen Tools

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Steamer
• Muffin liners or small bowls
• Clean kitchen towel

Ingredients

Here’s what you’ll need to make these soft and fluffy cakes:

• 500g rice flour – The main base for the cakes.
• 100g tapioca flour – Adds chewiness to the texture.
• 7g instant yeast (1 tsp + 3/4 tsp) – Helps the cakes rise and become fluffy.
• 400ml coconut milk – Adds a rich, creamy taste.
• 300g sugar – Provides the necessary sweetness.
• 450ml warm water – Helps activate the yeast.

Variations for Vietnamese Steamed Rice Cakes

• Add Pandan Flavor: Blend pandan leaves with water and strain the juice to mix into the batter.
• Include Mung Bean Filling: A sweet mung bean paste can be added in the center for extra flavor.
• Make It Vegan: Use coconut sugar instead of regular sugar for a more natural sweetness.
• Add Toppings: Sprinkle shredded coconut or sesame seeds for an enhanced experience.

Step-by-Step Instructions

1. Prepare the Batter

In a large mixing bowl, combine the rice flour, tapioca flour, and sugar. In a separate bowl, dissolve the yeast in 450ml warm water and let it sit for about 5 minutes until it starts bubbling. Slowly pour the yeast mixture into the dry ingredients while whisking continuously.

2. Add Coconut Milk

Once the yeast is fully incorporated, add the coconut milk and mix well until you achieve a smooth, lump-free batter. Cover the bowl with a kitchen towel and let it rest for about 1 to 1.5 hours, allowing the batter to ferment and develop air bubbles.

3. Steam the Cakes

1. Prepare a steamer by bringing water to a boil.
2. Line small bowls or muffin cups with parchment paper or lightly grease them.
3. Pour the batter into the molds, filling each about 3/4 full to allow room for rising.
4. Steam for 12-15 minutes on medium heat. Insert a toothpick into the center of a cake—if it comes out clean, they’re done!

4. Cool and Serve

Let the cakes cool slightly before removing them from the molds. Drizzle with extra coconut milk and top with shredded coconut or sesame seeds for added texture and flavor.

Serving and Decoration

How to Serve Vietnamese Steamed Rice Cakes

These delightful cakes can be enjoyed in multiple ways:

• As is: Enjoy warm or at room temperature.
• With Coconut Milk: Drizzle extra coconut milk over the top for extra richness.
• With Sesame and Sugar: Sprinkle with a mix of roasted sesame seeds and sugar for added crunch.
• Paired with Tea: Serve alongside a cup of green or jasmine tea for a perfect balance.

Storing Vietnamese Steamed Rice Cakes

• Refrigeration: Store in an airtight container for up to 3 days. Reheat by steaming for a few minutes before serving.
• Freezing: Freeze in a sealed bag for up to 2 months. Defrost and steam before eating.
• Room Temperature: Can be kept in a sealed container for up to 24 hours.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	180
Carbs	35g
Protein	2g
Fat	4g
Sugar	12g

Vietnamese Steamed Rice Cakes FAQs

Can I use all-purpose flour instead of rice flour?

No, rice flour is essential for achieving the light and chewy texture of the cakes.

How do I prevent the cakes from becoming too dense?

Make sure your yeast is active and let the batter ferment long enough for air bubbles to develop.

Can I make this recipe without yeast?

Yeast helps create the fluffy texture, but you can substitute with baking powder. However, the cakes will be denser.

Can I make mini versions?

Yes! Just use smaller molds and reduce the steaming time to 8-10 minutes.

Conclusion

And that’s it—simple, soft, and so satisfying. These Vietnamese Steamed Rice Cakes (Bánh Bèo) might look delicate, but they’re packed with flavor in every little bite. The chewy rice base, savory toppings, and touch of fish sauce make them an unforgettable treat.

Whether you’re serving them as an appetizer, snack, or part of a bigger meal, they always bring something special to the table. Try them once, and they might just become a favorite.