Banh Beo (Vietnamese Steam Cakes)

Banh Beo (Vietnamese Steam Cakes)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Group 1 (dry ingredients)

  • 1

    pound of rice flour (16 ounces) (Flying horse brand)

  • 2

    Tbsp tapioca flour (Cock brand) (hieu con ga)

  • 2

    Tbsp corn starch

  • ¾

    tsp salt

  • Group 2

  • 2

    tsp olive oil (or vegetable oil)

  • 6

    cups of water total (3 cold cups & 3 hot cups)

  • Group 3

  • 1-2

    Tbsp olive oil (used to oil the idli plates)

Directions

1. Mix group 1(dry ingredients) together in a bowl. Mix together 16 oz rice flour, 3/4 tsp salt, 2 Tbsp tapioca starch and 2 Tbsp corn starch. 2. Pour 3 cups of cold water into the bowl of dry ingredients. Remember to stir as you pour cold water into the bowl 3. Now add 3 cups of boiling hot water and 2 tsp olive oil into the bowl. Stir and make sure all the flour dissolve. 4. Let batter sit for at least 1/2 hour before using. Note: Remember to stir well before using because the batter tends to separate (flour at the bottom and water rise to the top). The correct batter color should be milky white. TO MAKE STEAM RICE CAKES (banh beo): 1. Put the water into the pasta pot to boil. -I put a heavy bowl at the bottom of the pasta pot so that the idli steam trays will sit above the water. 2. Pour batter into idli plates a few minutes before the water boil. -If you do it too early, the flour and water will separate. -Remember to brush some oil onto the idli plates before pouring on the batter. -Do not fill to the top because the batter will slightly expand. Fill it 2/3 of the way only. 3. After the water boil, turn off the heat so you don't get steam burn. Put the idli plates into the pasta pot. Turn on the heat again and let it cook. - Remember to cover the pot. Cook on high heat for 7-10 minutes. (depend on your stove top) -Note: cover the pot for 5-7 minutes, then take off the cover, cook for another 3 minutes without the cover. This helps make the banh beo nice and firm, not soggy on top. (Do not oversteam. This is cause banh beo to be very hard.) 4. Turn off the heat to prevent steam burn and take the steam plates out of the pot. Let rest for about 5 minutes before removing steam cakes from the idli plates. -This will give banh beo a chance to firm up some more. 5. Top with roasted minced shrimps, fried onions, green oil scallions garnish and basic fish sauce. http://www.innoconcepts.com/idleez.htm


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