Steamed Honeycomb Rice Cakes (Banh Bo Hap) Recipe

If you’re ready to dive into a sweet, spongy treat that feels like a hug from your childhood, you’re going to adore this Steamed Honeycomb Rice Cakes (Banh Bo Hap) Recipe. I’ve been making this delightful Vietnamese delicacy for years, and every time I do, it brings back warm memories and endless smiles. The fun honeycomb texture inside these cakes is not only a feast for your taste buds but also for your eyes. Trust me, once you try my recipe, you’ll find yourself craving these sweet, soft, colorful cakes again and again.

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Ingredients You’ll Need

This recipe blends simple Southeast Asian staples to create that classic honeycomb effect and rich flavor. I always recommend using fresh coconut milk because it adds that subtle creaminess you won’t want to skip.

• Active dry yeast: It’s what helps create those charming air bubbles inside the cakes.
• Sugar: You’ll use it twice—once to feed the yeast and again to sweeten the batter.
• Rice flour: The star of the show! Make sure it’s finely ground for the best texture.
• Tapioca starch: Adds chewiness and helps make the cakes springy.
• Water: Divided use—half to activate the yeast, the rest for the batter.
• Vanilla sugar: A little magic that enhances the aroma beautifully.
• Coconut milk: For that rich, tropical flavor; homemade is best, but canned works fine too.
• Vegetable oil: For greasing muffin pans so the cakes release easily.
• Food coloring (green, pink, yellow): Optional but highly recommended for that eye-catching traditional look.

Variations

I love how adaptable this Steamed Honeycomb Rice Cakes (Banh Bo Hap) Recipe is! Over time, I’ve enjoyed tweaking it to match moods and occasions, and honestly, you should feel free to do the same.

• Flavor Twist: Once, I swapped vanilla sugar for pandan extract—it added a beautiful herbal note that my family went crazy for!
• Color Adventure: If natural dyes are your thing, try matcha powder for green or beet juice for pink to keep it organic.
• Vegan Variation: This recipe is already vegan, but you can experiment with coconut oil instead of vegetable oil for different mouthfeel.
• Mini Versions: Using mini muffin tins is a fun way to make bite-sized cakes for parties or kid’s lunches.

How to Make Steamed Honeycomb Rice Cakes (Banh Bo Hap) Recipe

Step 1: Activate the yeast and get it bubbling

Start by mixing ½ cup warm (not hot!) water with the yeast and 1 teaspoon of sugar. Wait about 10 minutes until it’s frothy and alive—this is your batter’s secret to that airy, honeycomb texture. If your yeast doesn’t foam, I’d suggest trying another brand. It happens to me sometimes, and it really makes a difference.

Step 2: Mix the dry ingredients

While the yeast activates, whisk together the rice flour and tapioca starch in a large bowl. This combo creates the perfect balance of softness and chewiness in the final cakes.

Step 3: Combine wet ingredients, then mix everything

In a separate bowl, combine the remaining 2 ½ cups water, sugar, vanilla sugar, and coconut milk. Stir until the sugar dissolves. Then, pour the frothy yeast mixture into the dry flours, followed by the coconut milk mixture. Use a whisk or hand mixer to blend until smooth and lump-free.

Step 4: Divide and color your batter

This is the part I always look forward to—splitting the batter evenly into three bowls, then adding food coloring to each. I like pastel green, soft pink, and sunny yellow. It makes the cakes not only tasty but also festive and fun!

Step 5: Let the batter rise

Cover each bowl loosely with a towel or plastic wrap and leave them in a warm spot for about an hour until you see bubbling and slight expansion. This step is crucial because it ensures the honeycomb pattern. I usually set mine near a sunny window or inside my turned-off oven with a bowl of hot water beneath.

Step 6: Prepare your steaming pans and get ready to cook

Grease muffin pans generously with vegetable oil to prevent sticking. Pour the batter into each muffin cup until it’s about ¾ full. The cakes will rise quite a bit, so don’t overfill. Then, arrange the pans in a steamer that can hold a lid without dripping.

Step 7: Steam the cakes

Steam the cakes over medium-high heat for around 50–60 minutes. Avoid opening the lid, if you can, to keep the steam steady. You’ll know they’re done when the cakes feel firm to the touch and a toothpick inserted comes out clean. Keep an eye on water levels in your steamer to avoid drying out!

Pro Tips for Making Steamed Honeycomb Rice Cakes (Banh Bo Hap) Recipe

How to Serve Steamed Honeycomb Rice Cakes (Banh Bo Hap) Recipe

Garnishes

I usually keep it simple with a sprinkle of toasted sesame seeds or a drizzle of coconut cream for extra richness. Some fresh shredded coconut on top adds a lovely texture contrast that complements the soft cakes beautifully.

Side Dishes

These steamed cakes go wonderfully with a hot cup of jasmine tea or a strong Vietnamese drip coffee to balance sweetness. If you’re serving them at a brunch or gathering, little fruit plates or tropical jams like mango or lychee pair deliciously.

Creative Ways to Present

I once arranged a rainbow platter of these cakes for a birthday party, alternating the colors on a beautiful bamboo tray lined with banana leaves. It felt festive and traditional at the same time—the colors really pop, making your table irresistible.

Make Ahead and Storage

Storing Leftovers

Store leftover cakes in an airtight container in the fridge. They stay fresh for about 2-3 days before the texture starts to change. I like to let them come back to room temperature or steam them briefly before serving to revive that softness.

Freezing

I’ve frozen these cakes successfully by wrapping each one in plastic wrap and placing them in a freezer-safe bag. When you want to enjoy them, thaw overnight in the fridge, then steam gently to bring back their original moist texture.

Reheating

The best way I’ve found to reheat is to steam for 5–7 minutes until warmed through and fluffy again. Microwaving can dry them out, so I usually avoid that. Steaming preserves the texture and keeps the cakes wonderfully tender.

FAQs

Final Thoughts

This Steamed Honeycomb Rice Cakes (Banh Bo Hap) Recipe isn’t just a dessert; it’s a beautiful slice of Vietnamese heritage that I cherish sharing with friends and family. I absolutely love how it’s simple but yields these dreamy, airy cakes that are as colorful as they are tasty. If you’re looking to try something new that’s a little different from everyday sweets and brings a sense of joy and tradition to your table, I wholeheartedly recommend giving this recipe a go. You’ll feel that satisfying honeycomb surprise in every bite, and I promise it’ll become one of your favorites too!

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