Thursday, March 6, 2014

Banh Bo Hap (Vietnamese Steamed Rice Cake)

Banh Bo Hap (Vietnamese Steamed Rice Cake)
1 3/4 cup Rice Flour
1 tsp. Active Dry Yeast
1 Tbsp. Tapioca Starch
1 cup Sugar
1 can Coconut Milk
1 cup Water
Food Coloring (optional)

You will need 1 cup water at 100-105 degrees F. In a large bowl add 1 3/4 cup Rice Flour. Add 1 Tbsp. Tapioca Starch. Add 1 tsp. Active Dry Yeast.
Pour in 1 cup Water, make sure it's about 100-105 degrees F. Mix the batter. Cover with plastic wrap and put in a warm area for 1 hour.
In a sauce pan, add can Coconut Milk. Add 1 cup Sugar. Using low heat, mix until the Sugar has dissolved.  Remove from heat and let cool.
After you let the batter sit for 1 hour and the coconut mixture has cool.  Add the coconut mixture into the batter and mix. Cover the batter with plastic wrap again.
This time, let it sit for 3 hours. After 3 hours, mix the batter.  If you want your cake to be in different colors, pour batter into separate bowls and add food coloring in each bowl. 
Spread some oil in small cups.  Have your steamer ready. Steam the cups for about 3 minutes before pouring in the batter. Pour in the batter and steam for about 15 minutes or until cooked.
When it is done, remove from steamer and let it cool. Repeat until you use up all your batter.  Take it out of the cups and serve.  The inside should honeycomb.  

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