Steamed Rice Cake (Bánh bò)
This is a delicious Vietnamese dessert called steamed rice cakes also known as banh bo. When I was little, my grandma used to make this for me (minus the coconut milk). There is a Chinese version to this cake that doesn’t use coconut milk.Steamed Rice Cake (Bánh bò),
- 2 cups lukewarm water
- 1 package yeast or 2 1/4 teaspoon yeast
- 1 tablespoon sugar
- 1 (16oz) bag rice flour
- 1 (13oz) can coconut milk
- 1 3/4 cup sugar
- 1 cup water
- gallon ice cream bucket or other airtight container
Preparation1. Add 2 cups warm water, yeast, and 1 tbsp sugar to an ice cream bucket. Mix. Add rice flour and mix. Close lid, set aside for 5 - 10 hours (or overnight). The batter will rise and fall. The longer you keep it in the container, the stronger the flavor.
2. In a small pot, add 1 cup water, coconut milk, and the sugar. Heat on medium until sugar is dissolved. Do not boil. Set aside for 10-15 minutes until cool.
3. Using a whisk, stir the batter to loosen it from the ice cream bucket. Add the syrup from step 2 to the batter. Mix. Close lid and set aside for 1 hour.
4. Open lid and you will see tiny air bubbles form. If you want to make multiple colors, separate the mixture into equal parts. Add food coloring of your choice. Skip this step if you don't want color.
2. Heat a steamer to boiling and place a metal pie pan. Make sure the metal pie pan is hot before you pour in the mixture. Steam on high for about 15-20 minutes. When the rice cake is done, the top surface should be solid.
2. Remove from steamer and place into a freezer for about 10-15 minutes until cool. Transfer onto plate and cut. Serve