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Easy recipe for steamed rice cake, banh bo hap, a spongy, sweet, and gorgeous-looking vegan dessert. It costs next to nothing to make and fun for the kids.

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk rice flour, water, coconut milk, sugar, tapioca starch, yeast, vanilla extract, and salt together in a bowl until smooth. Cover with a lid. Let batter rest until air bubbles rise to the surface, about 2 hours. Stir well.

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  • Grease cake molds with oil. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Place cake molds on top and pour batter into each, leaving 1 3/4 inches of space at the top for rising. Bring water to a boil. Cover and steam until a toothpick inserted into a cake comes out clean, about 10 minutes.

Cook's Note:

If it is winter, place the batter in the oven or any warm place. In the summer, keep at room temperature.

If using food coloring, divide batter into 3 bowls and drop your favorite colors into each.

Use small heat-proof bowls if you don't have cake molds.

Nutrition Facts

334 calories; protein 4g; carbohydrates 60.8g; fat 8.5g; sodium 54.2mg. Full Nutrition
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