Steamed Vegan Rice Cakes (Banh Bo Hap)

Easy recipe for steamed rice cake, banh bo hap, a spongy, sweet, and gorgeous-looking vegan dessert. It costs next to nothing to make and fun for the kids.


Recipes · Cuisine · Asian · Vietnamese


Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 2 hrs 25 mins
Additional Time: 2 hrs
Servings: 12
Yield: 12 servings

Ingredients

Ingredients List

  • 4 cups rice flour

  • 2 cups lukewarm water

  • 1 (14 ounce) can coconut milk

  • 1 cup white sugar

  • 4 teaspoons tapioca starch

  • 1 ½ teaspoons active dry yeast

  • ½ teaspoon vanilla extract

  • ¼ teaspoon salt

  • 2 teaspoons oil, or as needed


Directions

  1. Whisk rice flour, water, coconut milk, sugar, tapioca starch, yeast, vanilla extract, and salt together in a bowl until smooth. Cover with a lid. Let batter rest until air bubbles rise to the surface, about 2 hours. Stir well.

  2. Grease cake molds with oil. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Place cake molds on top and pour batter into each, leaving 1 3/4 inches of space at the top for rising. Bring water to a boil. Cover and steam until a toothpick inserted into a cake comes out clean, about 10 minutes.

Cook's Note:

If it is winter, place the batter in the oven or any warm place. In the summer, keep at room temperature.

If using food coloring, divide batter into 3 bowls and drop your favorite colors into each.

Use small heat-proof bowls if you don't have cake molds.


Nutrition Facts (per serving)

Nutrition Facts
334 Calories
9g Fat
61g Carbs
4g Protein


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