Description
Vietnamese Steamed Rice Cakes are a light, fluffy, and subtly sweet traditional dessert made from rice flour and coconut milk. Perfectly soft and airy, these treats capture the authentic flavors of Vietnamese cuisine and are quick to prepare, making them an excellent choice for snacks, desserts, or tea time. Their delicate texture and gentle coconut aroma offer a comforting yet refreshing experience suitable for any occasion.
Ingredients
Scale
Basic Ingredients
- 1 cup rice flour
- 1 cup coconut milk
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Optional Variations
- A few drops pandan extract or juice (for pandan flavor and color)
- 1 teaspoon matcha powder (for earthy flavor)
- 2 tablespoons toasted shredded coconut (for topping)
- 1/4 cup sweet corn kernels (fresh or canned)
- Alternative sweetener: coconut sugar or maple syrup instead of sugar (for dairy-free option)
Instructions
- Prepare the Batter: In a large bowl, sift together the rice flour, baking powder, and salt to avoid lumps and ensure even mixing. Gradually whisk in the coconut milk, sugar, and vanilla extract until the batter is smooth and uniform. Let the batter rest for 10 minutes to allow the rice flour to hydrate fully, resulting in a better texture.
- Prepare Steamer and Molds: Bring water to a gentle boil in your steamer setup. Lightly grease silicone muffin cups or small heatproof bowls to prevent sticking. Place the molds on a steaming rack, making sure they are not touching the water to avoid sogginess.
- Pour and Steam: Fill each mold about two-thirds full with batter to allow room for rising. Cover the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the cakes. Steam over medium heat for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Carefully remove the steamed rice cakes from the molds and cool them slightly on a wire rack. Serve warm or at room temperature for a tender, melt-in-your-mouth texture.
Notes
- Use room temperature ingredients to ensure smooth batter and consistent texture.
- Let the batter rest to improve hydration and softness of the rice flour.
- Cover the steamer pot with a towel under the lid to prevent water droplets from disturbing the cakes.
- Maintain water at a gentle boil for even cooking without drying out the cakes.
- Use a toothpick to test doneness to avoid overcooking and rubbery texture.
- Store leftovers in an airtight container at room temperature for up to one day or refrigerate for up to three days.
- For freezing, wrap individual cakes in plastic wrap or wax paper and keep in a freezer bag for up to two months.
- Reheat by steaming for 5-7 minutes or microwaving covered with a damp paper towel to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizers
- Method: Steaming
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 small cake
- Calories: 110 kcal
- Sugar: 6 g
- Sodium: 60 mg
- Fat: 4 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Vietnamese steamed rice cakes, Bánh bò, coconut rice cake, steamed dessert, gluten free dessert, vegan dessert, Asian dessert, light snack