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Vietnamese Steamed Rice Cakes

Vietnamese Steamed Rice Cakes
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Vietnamese Steamed Rice Cakes are a traditional and beloved snack known for their delicate texture, subtle flavors, and light, fluffy bite. Made primarily from rice flour and simple ingredients, these steamed cakes offer an authentic taste of Vietnamese cuisine that is naturally gluten-free, low in fat, and highly customizable. Perfect as a snack, breakfast item, or savory appetizer, this recipe is easy to follow and delivers comforting, culturally rich flavors in every bite.

Ingredients

Scale

Main Ingredients

  • 1 cup rice flour
  • 3/4 cup water (adjust as needed for batter consistency)
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil (plus extra for oiling molds)

Optional Ingredients

  • 2 tablespoons tapioca starch (for extra chewiness, optional)
  • Chopped scallions (for savory topping)
  • Dried shrimp (for savory topping)
  • Fried shallots (for savory topping)
  • Fresh herbs like cilantro (for garnish)
  • Sugar (for sweet variation, optional)
  • Sweet coconut sauce (for sweet variation, optional)

Instructions

  1. Prepare the Batter: Start by mixing rice flour and tapioca starch (if using) with water and salt. Whisk these ingredients together until the batter is smooth, slightly runny, and free of lumps. Achieving the right consistency is key to the rice cakes’ delicate texture once steamed.
  2. Heat the Steamer: Bring a pot of water to a steady boil and prepare your steaming setup. Lightly oil individual molds or heatproof small containers to prevent the cakes from sticking during steaming. Traditional clay or metal molds are ideal but not required.
  3. Pour Batter Into Molds: Pour the batter evenly into the prepared molds, filling each to about three-quarters full to allow space for expansion during steaming. Avoid overfilling to prevent overflow.
  4. Steam the Rice Cakes: Place the molds in the steamer basket, cover tightly, and steam on medium-high heat for 15 to 20 minutes. The cakes will turn opaque and firm up softly as they cook.
  5. Add Toppings: If desired, sprinkle toppings such as chopped scallions, fried shallots, or dried shrimp on the cakes halfway through steaming or immediately after removing them while they are still hot. This allows the toppings to meld with the surface.
  6. Remove and Serve: Let the cakes cool slightly before carefully unmolding them. Serve warm with a dipping sauce, typically nuoc cham, soy sauce, or a simple savory dip, to complement their subtle flavors.

Notes

  • Use fresh rice flour for a softer and lighter cake texture.
  • Measure water carefully to maintain the ideal batter consistency—not too thin or thick.
  • Lightly oil molds to help the cakes release cleanly without tearing.
  • Keep the steamer lid closed during cooking to maintain consistent heat and moisture.
  • Test doneness by inserting a toothpick; it should come out clean when the cakes are fully steamed.

Nutrition

Keywords: Vietnamese steamed rice cakes, banh beo, gluten-free rice cake, traditional Vietnamese snack, steamed rice flour cake

Find it online: https://juliaglam.com/vietnamese-steamed-rice-cakes/