Banh Beo Steamed Rice Cakes (Printable version)
Delicate steamed rice cakes with savory shrimp, scallion oil, and crispy shallots offering perfect texture balance.
# Ingredient list:
→ Rice Cakes
01 - 1 cup rice flour
02 - 2 tbsp tapioca starch
03 - 1 1/2 cups water
04 - 1/4 tsp salt
05 - 1/2 tsp vegetable oil, plus more for greasing
→ Shrimp Topping
06 - 7 oz raw shrimp, peeled and deveined
07 - 1/4 tsp salt
08 - 1/4 tsp sugar
09 - 1/4 tsp black pepper
10 - 1 tbsp vegetable oil
11 - 1 small shallot, finely chopped
→ Scallion Oil
12 - 2 tbsp vegetable oil
13 - 2 stalks scallions, finely sliced
→ Garnishes and Dipping Sauce
14 - 2 tbsp crispy fried shallots
15 - 2 tbsp mung bean paste (optional)
16 - 2 tbsp fish sauce
17 - 1 tbsp sugar
18 - 1 tbsp lime juice
19 - 2 tbsp water
20 - 1 small red chili, finely sliced
# Directions:
01 - Whisk together rice flour, tapioca starch, water, salt, and 1/2 tsp oil in a bowl until completely smooth. Let the batter rest for 10 minutes to allow proper hydration.
02 - Finely chop the peeled shrimp. Heat 1 tbsp oil in a skillet over medium heat. Sauté the chopped shallot until fragrant, about 1 minute. Add the chopped shrimp, salt, sugar, and pepper. Stir-fry until shrimp are fully cooked and slightly dry, approximately 3-4 minutes. Remove from heat and set aside.
03 - Heat 2 tbsp 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 to infuse.
04 - Bring water in a steamer to a boil. Lightly grease small ceramic dishes or ramekins (approximately 3-inch diameter). Stir the batter briefly and pour about 2 tbsp into each dish, creating a thin layer. Arrange dishes in the steamer, cover, and steam for 7-8 minutes until the cakes are set and translucent. Remove and let cool slightly before handling.
05 - Combine fish sauce, sugar, lime juice, water, and sliced chili in a small bowl. Stir vigorously until the sugar completely dissolves. Adjust flavors to taste if needed.
06 - Top each steamed rice cake with a small spoonful of the cooked shrimp mixture. Drizzle with scallion oil, sprinkle with crispy shallots, and add mung bean paste if using. Serve immediately while warm with the dipping sauce on the side.
# Expert Tips:
01 -
- The texture is addictive, a perfect marriage of silky smooth rice cake and crunchy savory toppings
- Each bite delivers an explosion of flavors, from the briny shrimp to the aromatic scallion oil
- Theyre surprisingly forgiving, so even your first attempt will impress everyone at the table
02 -
- The batter consistency should be like heavy cream, not too thick or the cakes become rubbery
- Overcrowding the steamer extends cooking time and makes the cakes less delicate
- Working quickly when assembling helps the toppings adhere better to the warm surface
03 -
- Rest the batter for at least 10 minutes to help prevent air bubbles from forming during steaming
- Warm the water in your steamer before starting, so you can work continuously without waiting