Bánh Bèo (Vietnamese Savory Steamed Rice Cakes) | How to make Bánh Bèo (Vietnamese Savory Steamed Rice Cakes)

By Vibha Bhutada  |  20th Nov 2016  |  
4.5 from 2 reviews Rate It!
  • Bánh Bèo (Vietnamese Savory Steamed Rice Cakes), How to make Bánh Bèo (Vietnamese Savory Steamed Rice Cakes)
Bánh Bèo (Vietnamese Savory Steamed Rice Cakes)by Vibha Bhutada
  • Prep Time

    30

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

21

2





About Bánh Bèo (Vietnamese Savory Steamed Rice Cakes)

These Bánh Bèo, topped with mung bean paste, scallion oil and grated carrot are simply scrumptious. Bánh Bèo are delicate with a slightly chewy texture; the mashed mung bean is savory and creamy. Served with the classic fish sauce and tangy pickles, it’s a party for your taste buds! Delish!

Bánh Bèo (Vietnamese Savory Steamed Rice Cakes) is delicious and authentic dish. Bánh Bèo (Vietnamese Savory Steamed Rice Cakes) by Vibha Bhutada is a great option when you want something interesting to eat at home. Restaurant style Bánh Bèo (Vietnamese Savory Steamed Rice Cakes) is liked by most people . The preparation time of this recipe is 30 minutes and it takes 25 minutes to cook it properly. Bánh Bèo (Vietnamese Savory Steamed Rice Cakes) is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Bánh Bèo (Vietnamese Savory Steamed Rice Cakes). Bánh Bèo (Vietnamese Savory Steamed Rice Cakes) is an amazing dish which is perfectly appropriate for any occasion. Bánh Bèo (Vietnamese Savory Steamed Rice Cakes) is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Bánh Bèo (Vietnamese Savory Steamed Rice Cakes) at your home.

Bánh Bèo (Vietnamese Savory Steamed Rice Cakes)

Ingredients to make Bánh Bèo (Vietnamese Savory Steamed Rice Cakes)

  • For Bánh Bèo Batter:
  • 1 cup rice flour
  • 2 tablespoons tapioca starch
  • 1 tablespoon cornflour
  • 1/2 teaspoon salt
  • 1 cup cold water
  • 1 cup boiling water
  • For Mung Bean Paste:
  • 1/2 cup mashed mung bean
  • 1 tablespoon hot water
  • salt, to taste
  • black pepper, to taste
  • For Scallion Oil:
  • 4 green onions
  • 1 tablespoon vegetable oil
  • salt, to taste
  • black pepper, to taste
  • For Greasing the Dishes:
  • 1/4 cup vegetable oil or non-stick cooking spray
  • For Garnish:
  • 1 large carrot, grated

How to make Bánh Bèo (Vietnamese Savory Steamed Rice Cakes)

  1. Make Bánh Bèo Batter:
  2. In a large measuring cup, combine the rice flour, tapioca starch, cornflour and salt with the cold water.
  3. Stir until the flour is dissolved and the mixture is free of lumps.
  4. Add the boiling water and mix together.
  5. Let the batter rest on the counter for 2 hours.
  6. Make Mung Bean Paste:
  7. In a small bowl, combine the mashed mung bean with ground black pepper, salt and hot water.
  8. Mix together into a smooth paste.Set aside.
  9. Make Scallion Oil:
  10. Chop the green onions and then combine with vegetable oil, salt and ground black pepper. Set aside for now.
  11. Steaming Bánh Bèo:
  12. Being careful not to disturb the flour at the bottom of the measuring cup, carefully pour out the liquid from the top, removing about 1 cup. This process is to eliminate the smell of old flour. It helps to keep the Bánh Bèo nice and white.
  13. Add 1 cup of clean water to the batter and mix well.
  14. Pour the batter into a sports water bottle and seal with the cap.
  15. Fill your steamer 3/4 of the way with water and then bring to a rapid boil.
  16. Meanwhile, oil the dishes using vegetable oil or non-stick cooking spray.
  17. When the water comes to a rapid boil, reduce the heat to medium high.
  18. Shake the batter bottle gently to mix up the batter.
  19. Fill each plate just half way.
  20. Steam for 4 minutes.
  21. Remove and allow to cool for at least 5 minutes.
  22. Repeat this process until all of the batter is used.
  23. Cook the scallion oil in the microwave for 30 seconds.
  24. Assembling Bánh Bèo:
  25. Carefully run a spatula around the dish to loosen the bánh bèo.
  26. Arrange about 6-8 bánh bèo on a plate.
  27. Top Bánh Bèo with little scallion oil, a little dollop of the mung bean paste, add some more scallion oil and finally garnish with grated carrot.
  28. Serve immediately.

My Tip:

1. You can add croutons for that wonderful crunch. 2. You can use Idli maker for steaming Bánh Bèo. 3. Steam the Bánh Bèo until they turn opaque. Do not over-cook them or they will be rubbery. 4. I have used 200 millilitre measuring cup. 5. I use a sports water bottle so that I can easily mix the batter as the rice flour has a tendency to settle. If you don’t use a water bottle, just make sure you give the batter a good stir before pouring into the dishes.

Reviews for Bánh Bèo (Vietnamese Savory Steamed Rice Cakes) (2)

Bindiya Sharmaa year ago

Lovely recipe Vibha!
Reply

Shiva Pandea year ago

Looks really amazing, the recipe is so good.
Reply

Cooked it ? Share your Photo