Banh Beo Steamed Rice Cakes (Printable)

Delicate steamed rice cakes topped with savory shrimp, scallion oil, and crispy shallots for a perfect balance of taste and texture.

# 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 oz 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 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 chopped shallot until fragrant, approximately 1 minute. Add chopped shrimp, salt, sugar, and pepper. Stir-fry until shrimp are fully cooked and moisture has evaporated, creating a dry topping consistency. Remove from heat and set aside.
03 - Heat 2 tablespoons vegetable oil until shimmering hot. Pour hot oil directly over sliced scallions in a heat-resistant bowl. Stir gently and set aside to infuse.
04 - Combine fish sauce, sugar, lime juice, water, and sliced chili in a small bowl. Stir vigorously until sugar completely dissolves. Adjust proportions to taste preference if needed.
05 - Bring water in steamer to a rolling boil. Lightly grease 3-inch diameter ceramic dishes or ramekins. Restir batter to redistribute settled starch. Pour approximately 2 tablespoons batter into each greased dish, creating a thin layer. Arrange dishes in steamer basket, cover tightly, and steam for 7 to 8 minutes until cakes are set and translucent. Remove from steamer and cool slightly before unmolding.
06 - Top each steamed rice cake with a small portion of cooked shrimp mixture. Drizzle with scallion oil and sprinkle generously with crispy fried shallots. Add mung bean paste if desired. Arrange cakes on serving platter and accompany with dipping sauce. Serve immediately while warm.

# Expert Suggestions:

01 -
  • The texture contrast between silky steamed cakes and crispy toppings creates something magical in every bite
  • These come together faster than you'd think, and you can prep everything while the steamer heats up
  • They're naturally gluten-free but still feel indulgent and special
02 -
  • The batter consistency is everything, too thick and you'll get dumplings instead of delicate cakes
  • Work quickly when assembling so the cakes don't cool down before serving
03 -
  • Ceramic dishes or small saucers work better than metal ones for steaming
  • If you can't find mung bean paste, the cakes are still delicious without it

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