Description
Steamed Rice Cakes, also known as Cow Cakes or Banh Bo Hap, are traditional Vietnamese sweet cakes characterized by their soft, moist texture and unique honeycomb interior. Enhanced with vibrant food coloring, these cakes are light, spongy, and delightfully sweet, invoking nostalgic memories and offering a visually appealing treat.
Ingredients
Scale
Yeast Mixture
- 1/2 cup water
- 2 tsp active dry yeast
- 1 tsp sugar
Dry Ingredients
- 3 3/4 cups rice flour (1 lb)
- 1/3 cup tapioca starch
Wet Ingredients
- 3 cups water (divided)
- 1 1/2 cups sugar
- 0.28 oz packet vanilla sugar
- 14 oz coconut milk
Additional
- Food coloring: green, pink, and yellow
- 1/4 cup vegetable oil (for oiling muffin pans)
Instructions
- Activate Yeast: In a small bowl, combine 1/2 cup water, 2 teaspoons active dry yeast, and 1 teaspoon sugar. Stir gently and let it sit for about 10 minutes until the mixture becomes frothy, indicating that the yeast has activated properly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 3 3/4 cups rice flour and 1/3 cup tapioca starch until well combined to ensure uniform texture in the batter.
- Prepare Sugar and Liquid Mixture: In a separate saucepan, combine 1 1/2 cups sugar, 0.28 oz vanilla sugar, and 3 cups water (reserve about half for later). Heat gently and stir until sugars dissolve completely to form a sweet syrup. Allow this mixture to cool.
- Combine Wet and Dry Ingredients: Gradually pour the cooled sugar syrup into the dry flour mixture while stirring continuously. Then add the 14 oz coconut milk and the activated yeast mixture. Stir well until a smooth, lump-free batter forms.
- Divide and Color Batter: Separate the batter into three equal portions in different bowls. Add a few drops of green, pink, and yellow food coloring to each portion respectively, mixing thoroughly to distribute the color evenly.
- Prepare Muffin Pans: Lightly oil muffin pans with 1/4 cup vegetable oil to prevent sticking and to help achieve a smooth surface on the cakes.
- Fill and Steam: Pour the colored batter into the prepared muffin pans, filling each cup about 3/4 full to allow space for rising. Place the pans into a steamer and steam over boiling water for about 60 minutes or until the cakes are set and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the pans from the steamer and let the cakes cool slightly. Use a knife or spoon to gently loosen the edges and remove the cakes. Serve warm or at room temperature to fully enjoy their soft, moist texture and honeycomb structure.
Notes
- This recipe brings nostalgic childhood memories, especially relating to traditional Vietnamese desserts.
- The honeycomb structure inside the cakes gives a unique light and spongy texture that is distinctively appealing.
- The inclusion of food coloring (green, pink, and yellow) enhances the visual appeal and makes the cakes attractive for serving at celebrations.
- Ensure the yeast is properly activated to get the characteristic honeycomb texture.
- Use a steady steam with boiling water to cook cakes evenly and prevent sogginess.
Nutrition
- Serving Size: 1 cake
- Calories: 80 kcal
- Sugar: 5 g
- Sodium: 1 mg
- Fat: 2 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 0 mg
