Sweet rice mini bundt cake with freshly milled sweet rice flour


This Steamed Rice Cakes (Banh Bo Hap) recipe is from my childhood và conjures up so many happy memories. Known by a few different names, Cow Cakes or Steamed Honeycomb Cakes, the cakes are sweet, soft và deliciously spongy. As a young child, my sister always called these “Cow Cakes” because “Bánh” in Vietnamese means “Cake” và “Bò” means “Cow”. My Mom would laugh và explain to lớn her that “Bò” also means “to crawl”. That’s what the batter does when it’s steamed–it “crawls” upward rising intoa puffy cake. My sister’s nickname for this cakestuck in our house. Moving khổng lồ southern California, I was pleasantly surprised khổng lồ also hear others điện thoại tư vấn them “Cow Cakes”. Depending on whom you ask, you will definitely getdifferent explanations on the name. Recently I read on Wikipedia the word “Bò” isintended tomean “Cow”as the cakes resemble a cow’s udder. Well, that I don’t really see. Callthem what you will, these cakes are scrumptious and pretty easy to lớn recognize. They are sweet, soft và moist & when cut mở cửa have honeycombs throughout which give the cakestheir interesting spongy and lighttexture. The Viet version of these cakes are small and they are usuallyenhanced with food coloring (green, pink, và yellow) for eye-catching appeal.

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Steamed Rice Cake is a wonderful dessert everyone should learn to make and it’s not as difficult as you may think. There are some key techniques tolearn but once you get them down, you’ll see it’s easy peasy. Please watch the video, read the recipe along with the tips and tricks and follow thedirections closely. Good Luck!

Watch the video for instructions.

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Notes on the Steamed Rice Cakes (Banh Bo Hap) Recipe, Tips và Tricks

Use fresh active dry yeast. Activate the yeast using warm water that is approximately 100 degrees.If the yeast isn’t frothy after resting for 10 minutes, the yeast has expired.

During the colder months, the batter may not rise as quickly. To lớn encourage the batter to rise, place the bowl in the oven with the light on & close the door. The light will generate additional heat và further activate the yeast. During the summer months (air temperature in the 70’s), letting the batter rest on the kitchen counter is just fine.

Use liquid or gel food coloring. Gel food coloring requires lots of mixing. Be sure khổng lồ mix it into the batter evenly so there are no streaks or blotches of color. When adding food coloring, keep in mind the colors brighten when the cakes are steamed so go easy on the food coloring and don’t địa chỉ too much.

Since the batter is near the warm stove, you may notice bubbles forming on đứng top of the batter. Use a spoonor skimmer khổng lồ scoopoff the bubbles & discard. These bubbles make the tops of the cakes uneven và bumpy.

As flour has a tendency to settle in liquid, be sure lớn stir the batter several times before pouring into the pan or dishes.

When preparing the steamer, fill the bottompan with plenty of water, about three-quarters full. The steam needs lớn be strong và steady whencooking these cakes. The goal is tosteam these cakes quickly over High heat.

Havingtwo sets of mini-muffin pans is best. Asone batch is cooling you can start steaming another one. You’ll be able lớn make the cakes quickly.As an alternative to lớn using mini muffin pans, use any small dishes or cups. Try to keep them about the same form size so they are done steaming at the same time. To test for doneness, insert a toothpick into a cake and if it comes out clean, it’s done. The mini-muffins steam for 6 minutes. Adjust the steaming time according to lớn the form size of your dishes or cups.

Be sure khổng lồ steam the empty muffin pan or dishes before adding the batter. The hot pan or dishes will help the batter khổng lồ rise & make the cakes fluffy.

Wrap a large kitchen towel around the steamer lid to absorb the moisture. This saves time as you don’t have lớn continually wipe the lid as the cakes are steaming. If the moisture from the lid drips down onto the cakes, little blisters may khung on the cakes. Also,water drips from the lid could affect the consistency of the cakes, making them wet.

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Consider using your wok lớn make the Steamed Rice Cakes if you don’t have a steamer large enough lớn hold a mini-muffin pan.

Store any Steamed Rice Cakes not eaten within the day in an airtight container và refrigerate. Warm the cakes in the microwave for 15-30 seconds or steam for 1 minute. Enjoy the Steamed Rice Cakes within the week.

If you enjoy this Steamed Rice Cakes (Banh Bo Hap) recipe, youmay also like:


Silkworm Cassava Cake(Banh Tam Khoai Mi)


Honeycomb Cake(Banh Bo Nuong)


Steamed Banana Cake(Banh Chuoi Hap)


Honeycomb Cake – Eggless Recipe(Banh Bo Nuong Chay)

Steamed Rice Cakes / Cow Cakes / Steamed Honeycomb Cakes / Banh Bo Hap



Yeast1/2 cup water2 tsp active dry yeast1 tsp sugar

Batter3 ba phần tư cups (1 lb)rice flour1/3 cup tapioca starch3 cupswater, divided1 50% cups sugar.28 oz packetvanilla sugar14 oz can coconut milkfood coloring: green, pink & yellow1/4 cup vegetable oil for oiling muffin pans


Activating the Yeast

Heat một nửa cup waterto approximately 100 F (38 C). Showroom the active dry yeast & sugar và stir together. Let the mixture rest for 10 minutes or until it becomes frothy.

Making the Batter

In a large bowl, địa chỉ cửa hàng the rice flour, tapioca starch và 2 cups water. Whisk together until the mixture is smooth and không tính tiền of lumps. địa chỉ the yeast mixture khổng lồ the flour mixtureand combine well. Cover the bowl with plastic wrap & let the batter rest on the counter for 2 hours. (If making this during the winter months, please see the notes above.)

In a large measuring cup or bowl, combine the sugar, vanilla sugar, coconut milk and remaining 1 cup water. Whisk together until the sugar is dissolved. Microwave the liquid on High for 1 minute. Let the coconut milk mixture cooluntil the temperature is approximately 100 F (38 C).

Pour the coconut milk mixture into thebatter & whisk together combining well. Strain the batter. Pour the batter into 4 separatecups or bowls, approximately 1 3 phần tư cups in each. địa chỉ your choice of food coloring khổng lồ each batch. Let the batter rest for 30 minutes.

Steaming the Cakes

Fill a steamer basin three-quarters full with water. Cover and bring to lớn a rapid boil over High heat.

Using a small brush, lightly oil each of the muffin cups with vegetable oil. Place the empty mini-muffin pan into the steamer tray & steam for 1 minute.

Stir the battera few times and thenpour the batter into the muffin cups filling each cup almost lớn the top. (Leavesome room so the cakes can expand and rise.) Cover & steam the cakes for 3 minutes. Remove the steamer lid and wipe off the moisture with a kitchen towel. Replace the lid and steam for another 3 minutes.

Remove the mini-muffin pan from the steamer. Allow the Steamed Rice Cakes lớn cool for 5 minutes before removing from the pan.

A simply & delicious way to lớn serve these cakes is to drizzle themwith creamy coconut sauce và then vị trí cao nhất with roasted sesame seeds.

Refrigerate any remaining portions for up to 1 week. To reheat, warm in the microwave.