Vietnamese🍰 Sweets & drinks

Fluffy Steamed Rice Cakes - Bánh Bò Bông

Name: Fluffy Steamed Rice Cakes - Bánh Bò Bông
Total time: 27 min
Cuisine: Vietnamese
Ingredients: 170 g Rice flour; 20 g Tapioca starch; 100 g Sugar; 200 ml Coconut milk; 2 Eggs; 2 tsp Vanilla extract; ½ tsp Cream of tartar; 1/3 tsp Salt; ~1-2 tbsp Vegetable oil (for greasing); ~1 tbsp Vinegar

⏱ 27 min

A wonderfully soft and fluffy steamed rice cake infused with coconut milk flavor, topped with a characteristic bloom pattern. This Vietnamese dessert features light, airy layers achieved through proper egg white whipping and careful folding techniques.

Adapted from a video by Helen's Recipes (Vietnamese Food)

Fluffy Steamed Rice Cakes - Bánh Bò Bông | Helen's Recipes

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Ingredients

Rice flour170 g
Tapioca starch20 g
Sugar100 g
Coconut milk200 ml
Eggs2
Vanilla extract2 tsp
Cream of tartar½ tsp
Salt1/3 tsp
Vegetable oil (for greasing)to prevent sticking~1-2 tbspest.
Vinegarfor scoring~1 tbspest.

Steps

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1
In a small saucepan, combine 50 grams of sugar with 250 ml of coconut milk. Heat over medium heat while stirring until the sugar is fully dissolved, then remove from heat and let cool.
2
In a large bowl, combine 170 grams of rice flour, 20 grams of tapioca starch, and 1/3 teaspoon of salt. Add the cooled coconut mixture and stir well to combine.
3
Add 2 teaspoons of vanilla extract and mix until evenly distributed.
4
Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a hand mixer until large bubbles form.
5
Add 1/2 teaspoon of cream of tartar and continue beating at high speed until the bubbles become smaller and finer.
6
Gradually add the remaining 50 grams of sugar while continuing to beat until stiff peaks form—the meringue should stand straight when the beater is lifted.
7
Fold the whipped egg whites into the flour mixture in three additions using a gentle folding technique until the batter becomes homogeneous.
8
Grease the mold with vegetable oil to prevent sticking. Fill the mold almost to the top with batter and gently tap it on the counter to release large air bubbles.
9
Dip a knife in vinegar and score a line across the surface of the batter. Wipe the knife, dip it in vinegar again, and score another line perpendicular to the first, creating a plus pattern to help the cake bloom during steaming.
10
Immediately place the cakes in a steamer and steam for 12 to 15 minutes, depending on the size of the mold. Do not open the lid during steaming, and wrap the steamer lid with a kitchen towel to prevent water from dripping onto the cakes.
11
Once steamed, the cakes will display beautiful petal-like blooms on top. Enjoy while still hot to appreciate the fluffy texture and wonderful coconut flavor.

Fluffy Steamed Rice Cakes - Bánh Bò Bông

Ingredients

Steps

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