Banh Beo Steamed Rice Cakes (Printable version)
Delicate Vietnamese steamed rice cakes with shrimp topping, scallion oil, and crispy shallots. Gluten-free appetizer serving 4.
# What You'll Need:
→ Rice Cakes
01 - 1 cup rice flour
02 - 2 tablespoons tapioca starch
03 - 1 1/2 cups water
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon vegetable oil, plus extra for greasing
→ Shrimp Topping
06 - 7 oz raw shrimp, peeled and deveined
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon sugar
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon vegetable oil
11 - 1 small shallot, finely chopped
→ Scallion Oil
12 - 2 tablespoons vegetable oil
13 - 2 stalks scallions, finely sliced
→ Garnishes and Dipping Sauce
14 - 2 tablespoons crispy fried shallots
15 - 2 tablespoons mung bean paste (optional)
16 - 2 tablespoons fish sauce
17 - 1 tablespoon sugar
18 - 1 tablespoon lime juice
19 - 2 tablespoons water
20 - 1 small red chili, finely sliced
# Directions:
01 - Whisk together rice flour, tapioca starch, water, salt, and 1/2 teaspoon oil in a bowl until completely smooth. Let the batter rest for 10 minutes to allow proper hydration.
02 - Finely chop the shrimp. Heat 1 tablespoon oil in a skillet over medium heat. Sauté the chopped shallot until fragrant, approximately 1 minute. Add the chopped shrimp, salt, sugar, and pepper. Stir-fry until shrimp are fully cooked and mixture appears slightly dry, about 4-5 minutes. Remove from heat and set aside.
03 - Heat 2 tablespoons oil in a small pan until hot but not smoking. Pour the hot oil over the sliced scallions in a heatproof bowl. Stir gently to combine and set aside.
04 - Bring water in a steamer to a rolling boil. Lightly grease small ceramic dishes or ramekins (about 3-inch diameter). Stir the rested batter and pour approximately 2 tablespoons into each dish, creating a thin layer. Arrange dishes in the steamer, cover, and steam for 7-8 minutes until cakes are set and translucent. Remove from steamer and let cool slightly before handling.
05 - Combine fish sauce, sugar, lime juice, water, and sliced chili in a small bowl. Stir vigorously until sugar completely dissolves. Adjust flavors to taste if needed.
06 - Top each steamed rice cake with a small spoonful of cooked shrimp mixture. Drizzle with scallion oil and sprinkle generously with crispy fried shallots. Add mung bean paste if using. Serve immediately while warm with dipping sauce on the side.
# Expert advice:
01 -
- These delicate steamed cakes deliver an irresistible combination of silky texture and savory crunch in every bite
- The homemade scallion oil and crispy shallots transform simple ingredients into something extraordinary
02 -
- The batter consistency should be similar to heavy cream, too thick and the cakes become rubbery
- Work quickly when assembling because the rice cakes taste best while still warm from steaming
03 -
- Small ceramic saucers or ramekins work perfectly for steaming individual portions
- The shrimp topping can be made a day ahead and reheated slightly before serving