Bánh Bèo (Vietnamese Steamed Rice Cakes)


Bánh lộc bình is a Vietnamese specialty made with individual, thick, steamed rice cakes. The recipe is not that complicated but preparing each rice cake can be time-consuming. The batter is made from combined rice flour, tapioca starch và corn starch. I used tiny, one-ounce porcelain dipping bowls to lớn steam the rice cakes. Once they were cooked, I brushed them with onion-flavored oil to prevent them from sticking lớn each other.

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The second step is the filling, which is traditionally made with dried shrimp flakes, fried shallots and green onions. You could make a vegetarian version using mung beans. Lastly, a drizzle of nuoc cham (fish sauce) & chopped Vietnamese mint (rau thom) complete the festive dish.

Table of contents:Directions

1. Info for Homemade Banh Beo (Steamed Rice Cakes with Shrimp)

Cook Time: unavailableTotal Time: unavailableServings: 8Calories: unavailable

2. Ingredients for Homemade Banh Beo (Steamed Rice Cakes with Shrimp)

8 shallots, thinly sliced8 tablespoons canola oil, as needed2 cloves garlic, finely minced3 green onions, green part only1 teaspoon black pepper, freshly ground1½ cups rice flour6 tablespoons tapioca starch2 tablespoons corn starch2¾ cups lukewarm water, as needed1 teaspoon trắng vinegar3 cups mung beans, cooked1 cup Vietnamese mint (rau thom), snipped1½ cups nuoc cham

3. Directions:

3.1 The day before

Soak the shrimp overnight, changing the water và rinsing the shrimp often.

3.2 The following day

Rinse the shrimp & grind it into a fine powder in a dienmayducminh.com.vn processor.

Making bánh beo batter: In a bowl, whisk the 3 flours together with the water. Season with ½ teaspoon salt. Stir well; make sure there are no lumps. địa chỉ cửa hàng 2 tablespoons of oil. Let sit for 2-3 hours at room temperature.


Fill a large pot (that accommodates a steamer) with cold water until it barely touches the steamer level. Showroom vinegar. Bring lớn a boil và reduce the heat to lớn medium-high.

Fill 1-ounce ramekins (I used nuoc mam dipping bowls) with the rice batter. Place the ramekins in the steamer & cook for about 5 minutes until the mixture is flimsy and soft and the texture is chewy.

Meanwhile, in a non-stick pan, fry (separately) the shallots, garlic & green onions, reserving the oil for brushing the rice cakes later.

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Remove the ramekins and allow khổng lồ cool for 2-3 minutes. Unmold, transfer to a serving platter & brush the rice cakes with the reserved fragrant oil. Repeat the same procedure until all the batter is finished.

Combine the mung beans, fried shallots and green onions. Mix well.

Using a silicone brush, coat the rice cakes with thin layer of oil.

To the same pan, địa chỉ the shrimp and fried garlic. Cook and stir for about 5 minutes until the mixture resembles dried flakes.

Top each rice cakes with the mung bean mixture, then the dried shrimp.

When ready khổng lồ serve, ddrizzle with nuoc cham sauce. Sprinkle with greens for a bright contrast in color.

Bon appétit!

4. Tips and advices:

This recipe yields about 40 rice cakes. I usually count 5 per person.Dried shrimp (tôm thô in Vietnamese) add a unique salty taste to lớn the dish. This ingredient is very common in Vietnamese cuisine. I sometimes add some khổng lồ fried rice but when cooked, the taste is very different.You can buy rice flour at the store but I prefer grinding my own, so I know all the nutrients are preserved. I use the Nutrimill brand mill. If you cook a lot, this machine would be very useful to lớn make any kind of flour.