Banh Beo Steamed Rice Cakes (Print)

Delicate steamed rice cakes topped with savory shrimp, scallion oil, and crispy shallots for authentic Vietnamese flavor.

# What You Need:

→ Rice Cakes

01 - 1 cup rice flour
02 - 2 tablespoons tapioca starch
03 - 1 1/2 cups water
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon vegetable oil, plus extra for greasing

→ Shrimp Topping

06 - 7 ounces raw shrimp, peeled and deveined
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon sugar
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon vegetable oil
11 - 1 small shallot, finely chopped

→ Scallion Oil

12 - 2 tablespoons vegetable oil
13 - 2 stalks scallions, finely sliced

→ Garnishes and Dipping Sauce

14 - 2 tablespoons crispy fried shallots
15 - 2 tablespoons mung bean paste (optional)
16 - 2 tablespoons fish sauce
17 - 1 tablespoon sugar
18 - 1 tablespoon lime juice
19 - 2 tablespoons water
20 - 1 small red chili, finely sliced

# How To Make It:

01 - Whisk together rice flour, tapioca starch, water, salt, and 1/2 teaspoon oil in a bowl until completely smooth. Allow the batter to rest for 10 minutes to hydrate properly.
02 - Finely chop the peeled shrimp. Heat 1 tablespoon oil in a skillet over medium heat. Sauté the chopped shallot until fragrant, approximately 1 minute. Add the chopped shrimp, salt, sugar, and pepper. Stir-fry until shrimp are fully cooked and moisture has evaporated, creating a dry topping. Remove from heat and set aside.
03 - Heat 2 tablespoons oil in a small pan until hot but not smoking. Pour the hot oil over sliced scallions in a heatproof bowl. Stir gently to combine and set aside.
04 - Bring water in a steamer to a rolling boil. Lightly grease small 3-inch ceramic dishes or ramekins. Stir the rested batter and pour approximately 2 tablespoons into each dish, creating a thin layer. Arrange dishes in the steamer, cover, and steam for 7 to 8 minutes until cakes are set and translucent. Remove from steamer and cool slightly.
05 - Combine fish sauce, sugar, lime juice, water, and sliced chili in a small bowl. Stir continuously until sugar completely dissolves. Adjust balance to taste if needed.
06 - Place a small spoonful of shrimp mixture on each steamed rice cake. Drizzle with scallion oil, sprinkle with crispy shallots, and add mung bean paste if using. Serve warm with dipping sauce on the side.

# Expert Advice:

01 -
  • Each bite delivers this incredible contrast between the silky smooth rice cake and the savory crunch of fried shallots, plus that aromatic scallion oil that ties everything together
  • They're the kind of appetizer that makes people pause and ask what they're eating, then immediately reach for another one before you've even finished explaining
02 -
  • The batter consistency is everything—too thick and your cakes will be dense, too thin and they'll never set properly
  • Let the steamer come to a full boil before adding the dishes, otherwise the cakes will cook unevenly and some will turn out gummy
03 -
  • If you can't find small ceramic dishes, you can use greased ramekins or even wide Chinese soup spoons that can withstand steaming
  • The batter should have the consistency of heavy cream—thin enough to pour easily but thick enough to coat the back of a spoon

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