Banh Beo Steamed Rice Cakes (Printable Version)
Delicate steamed rice cakes with savory shrimp topping, scallion oil, and crispy shallots.
# 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:
01 - Whisk together rice flour, tapioca starch, water, salt, and 1/2 teaspoon oil in a mixing bowl until completely smooth. Let the batter rest for 10 minutes to allow proper hydration.
02 - Finely chop the peeled shrimp. Heat 1 tablespoon oil in a skillet over medium heat. Sauté the chopped shallot until fragrant, about 1 minute. Add the chopped shrimp, salt, sugar, and pepper. Stir-fry until shrimp are fully cooked and moisture has evaporated, creating a dry crumble texture. Remove from heat and set aside.
03 - Heat 2 tablespoons vegetable oil until hot but not smoking. Pour the hot oil over sliced scallions in a small heatproof bowl. Stir gently and set aside to infuse.
04 - Bring water in a steamer to a rolling boil. Lightly grease small ceramic dishes or ramekins (about 3-inch diameter) with vegetable oil. Stir the rested batter and pour approximately 2 tablespoons into each dish, creating a thin layer. Arrange dishes in the steamer, cover tightly, and steam for 7 to 8 minutes until set and translucent. Remove carefully and let 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 - Top each steamed rice cake with a spoonful of shrimp mixture, a drizzle of scallion oil, and a sprinkle of crispy shallots. Add mung bean paste if using. Serve immediately while warm with dipping sauce on the side.
# Expert Tips:
01 -
- These little rice cakes are everything I love about Vietnamese food—delicate, balanced, and impossibly satisfying despite their lightness
- The combination of textures is sheer magic—soft, silky rice cakes against crispy shallots and tender, seasoned shrimp
- They're perfect for feeding a crowd because everyone can just grab and pop them into their mouths
02 -
- The batter should be the consistency of heavy cream—too thick and your cakes will be dense, too thin and they won't set properly
- Don't let the rice cakes cool completely before assembling or they'll develop a tough, chewy skin that ruins the delicate texture
- Have all your toppings ready before you start steaming because these need to be assembled and eaten while still warm
03 -
- Invest in a set of small heatproof dishes—they make the process so much easier and ensure uniform, professional-looking cakes
- Make crispy shallots in bulk and store them in an airtight container—they'll keep for weeks and elevate countless dishes