Bánh Bèo Recipe - Vietnamese Steamed Rice Cakes
The tasty Vietnamese rice cakes steamed (banh beo) are served with soft mung beans, the prawn floss, crispy pork fatas well as drizzles of oil from scallion.
Equipment
- Bamboo Steamer
- 2 inch shallow bowls for dipping or plates
Ingredients
Batter
- 2 cups rice flour
- 1/4 cup tapioca flour
- 1 teaspoon salt
- 4 cups of water and warm water
- 2 tbsps vegetable oil for steaming
To serve
- Half cup of split Mung Beans soak in cold water six hours or over night
- 1 teaspoon salt
- 8 ounces of pork fat cut into cubes
- 1 cup of dried shrimp, or shrimp, soak in water for two hours
Mỡ hành
- 1/2 cup scallion cut thinly with only the green parts
- 1/4 teaspoon salt
- One cup vegetable oil
Dipping sauce
- 2 tbsps fish sauce
- 1/4 cup of water
- 3 Tbsps of Granulated sugar
- One tablespoon of fresh lime juice
- 1 red chili, thinly cut
Instructions
Prawn floss (make this on the day prior to)
- A food processor, add the mung beans that have been steamed and salt , and process until it is smooth.
- The dried prawns should be rehydrated with cold water for two hours. Rinse and dry with the help of a paper towel.
- Place the rehydrated prawns into the food processor and then grind until a finer floss.
- In a small fry pan, heat on low heat. Add the prawns. Cook at a low simmer, stirring constantly for about 10 minutes or until they are dry.
Mung beans that have been boiled (start the night prior to)
- Place the mung beans into large bowls and cover it with cold water for about 6 hours or up to an overnight.
- Wash and drain the soaked Mung bean. Place the mung beans in steamer and let it steam for around 15 minutes, or till the bean becomes soft.
- Keep in an airtight jar in the fridge or pantry for up to a week.
Fried pork lard
- The pork's fat should be placed in an enormous fry pan on medium-high temperature. Cook the fat across all four sides of the pan for around 20 minutes or until crisp. Transfer them onto a plate lined with towels to let them drain.
Oil for the Scallion (Mỡ Hành)
- To prepare the scallion oil put the oil, salt and onions in a pan at medium-low temperature. Then cook for 2 minutes , or till the oil gets to simmer. Remove the pan from the heat and place aside.
Dipping sauce (Nước chấm)
- To prepare the dip sauce Combine all ingredients in a bowl, then whisk until well combined. Put aside until you are it is time to serve.
Rice cakes that have been steamed
- Then add the rest of the water and mix until you get a smooth liquid batter. Place it aside to sit for an hour.
- To prepare the batter make the batter, in a large bowl combine tapioca flour, rice flour, salt and. Make a hole in the center , then whisk in 1/2 of the warm water.
- Clean the bowls of dipping with vegetable oil so that it is easier to clean them after cooking.
- In batches, place the bowls at the base of a bamboo steamer and fill each one with approximately 1 tablespoon batter.
- Place the steamer in the stove or in simmering water, and let it steam for 5 minutes or until you are satisfied with the cooked rice. Take the bowls of dipping away and repeat the process with the rest of the batter.
- Take out the rice cakes that have been steamed and place them on an eating plate. Serve a spoonful of mung bean onto the cakes and top with a few bits of pork fat and shrimp floss. Sprinkle the scallion oil and sauce for dipping over the cakes, and serve them immediately.
Notes
- To reduce time and be more efficient, you can make the prawns floss the day prior to. Mix the batter first , and leave it to rest while you prepare the mung beans that have been steamed and friend pork lard. sallion oil, and dip sauce.
- Let the batter sit for an hour following the time mixing it. Give the batter an easy stir to distribute the flour that has settled in the bottom.
- Small, shallow bowls are ideal to steam rice cakes. They are usually available in Vietnamese supermarkets.
- Be sure to coat the bowl in vegetable or coconut oil prior to pouring the batter into. This will make the removal of rice cakes more easily.
- A tablespoon of batter will take around 5 minutes to steam , which produces a fine rice cake.
- If you like more dense rice cakes, you can use 1 and 1/2 tablespoons of batter, which should take approximately 7 to 8 minutes.
- Utilize tongs to get rid of the bowls, so that you aren't burning yourself.
- Make sure the bowls have cooled enough to be handled before removing the rice cakes that have been steamed from the bowl.
- This recipe yields about 8-10 servings, so you can reduce the ingredients if cooking for just your family and friends.