Banh Beo Steamed Rice Cakes (Print Version)
Delicate steamed rice cakes with savory shrimp topping, scallion oil, and crispy shallots for a balanced Vietnamese appetizer.
# What You’ll Need:
→ Rice Cake Batter
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 ounces 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
→ Dipping Sauce
14 - 2 tablespoons fish sauce
15 - 1 tablespoon sugar
16 - 1 tablespoon fresh lime juice
17 - 2 tablespoons water
18 - 1 small red chili, finely sliced
→ Garnishes
19 - 2 tablespoons crispy fried shallots
20 - 2 tablespoons mung bean paste (optional)
# Steps:
01 - Whisk together rice flour, tapioca starch, water, salt, and 1/2 teaspoon oil in a bowl until completely smooth. Allow the batter to rest for 10 minutes to hydrate fully.
02 - Finely chop the peeled shrimp. Heat 1 tablespoon 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 pink and slightly dry, 3-4 minutes. Remove from heat and set aside.
03 - Heat 2 tablespoons oil in a small pan until shimmering hot. Pour the hot oil over the sliced scallions in a heatproof bowl. Stir gently and set aside to infuse.
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 set and translucent. Remove dishes and let cakes cool slightly.
05 - Combine fish sauce, sugar, lime juice, water, and sliced chili in a small bowl. Stir vigorously until sugar completely dissolves. Adjust balance to taste.
06 - Top each steamed rice cake with a small spoonful of shrimp mixture, drizzle with scallion oil, sprinkle with crispy shallots, and add mung bean paste if desired. Serve immediately while warm with dipping sauce on the side.
# Expert Tips:
01 -
- These delicate steamed cakes deliver an irresistible combination of soft, creamy rice base topped with savory, crispy textures in every single bite
- The shrimp topping and scallion oil transform simple ingredients into something that feels fancy enough for guests but comes together faster than you'd expect
02 -
- The batter consistency should be thin, similar to heavy cream, because it thickens considerably during steaming
- Overfilling the dishes results in thick, doughy cakes instead of delicate ones, so stick to just two tablespoons per portion
03 -
- Don't skip the oil for greasing the dishes, or the cakes will stick and tear when you try to remove them
- Make extra scallion oil because it keeps in the refrigerator for weeks and elevates almost any Vietnamese dish