Steamed Bánh Bò Hấp brings me right back to the vibrant Mekong Delta—soft, chewy, coconut-scented rice cakes that are simple, gluten-free, and impossible to resist.
Bánh Bò Hấp – A Chewy, Coconut-Scented Treat from Vietnam’s Mekong Delta
If you’re in a hurry and just want to get cooking, feel free to jump into the recipe card.
If you’ve ever been to the Mekong Delta (Miền Tây), you know it’s a land of overflowing fruits, fresh herbs, and a sun-soaked vibe that seeps right into the food.
Local sweets here are always made fresh—from soft, layered Bánh Da Lợn to nostalgic Kem Chuối (banana ice cream) and the bouncy, coconut-scented Bánh Bò. My own childhood favorite? Bánh Bò Hấp—that chewy, spongy steamed rice cake that smells like coconut heaven and tastes like afternoons in Grandma’s kitchen.
In my version, I keep it simple and modern. Instead of using Cơm Rượu (fermented sticky rice) for wild fermentation, I go with instant yeast—it still creates that signature honeycomb texture without the wait.
For color, you can use pandan, ube, or even food coloring, but in Vietnam, local aunties often let nature work its magic: pandan for green, hoa dành dành (cape jasmine) for yellow, butterfly pea for blue, beetroot for pink, lá cẩm (magenta plant) for deep purple, and gấc fruit for a vibrant orange.
Ingredients
Bánh Bò Flour: I usually go with Vĩnh Thuận—it’s a mix of rice starch and tapioca starch with no added sugar, and it already has instant yeast. I tweak it my way for a quicker rise and richer flavor.
Coconut Water: Fresh is best, but packaged works too. If you only have plain water, add a touch more sugar for balance.
Palm Sugar: My go-to sweetener here—it gives that warm, caramel-like note typical of Vietnamese desserts. Granulated sugar works in a pinch.
Coconut Milk: Full-fat only! You want that creamy richness to shine.
Coconut Oil: I love it for flavor—it pairs perfectly with the coconut in the cake. Butter or regular oil works too.
Sweetened Coconut Sauce: Optional, but so worth it—a quick drizzle of coconut milk, a pinch of cornstarch, sugar, and salt.
Instructions
Prepare the Batter
- In a small bowl, dissolve the yeast in 2 tablespoons of coconut water (taken from the total amount). Set aside.
- In a saucepan, combine palm sugar and coconut milk. Heat gently until the sugar melts completely. Let it cool to lukewarm.
- In a large mixing bowl, use a hand mixer to combine flour mixture with the yeast mixture and the remaining coconut water until smooth.
- Add the palm sugar-coconut milk mixture and mix well.
- Cover and let the batter rest for 1.5 to 3 hours, depending on the temperature. It’s ready when it doubles in size and has fine bubbles on the surface.
- Stir in coconut oil and mix well.
Steam the Cake
- You can steam Bánh Bò Hấp in small cupcake molds or a large mold. The thinner the batter, the more likely you’ll get the signature honeycomb texture.
- Grease the molds with cooking oil (skip this step if using silicone molds).
- Prepare the steamer: If using a metal steamer, wrap the lid with a towel to prevent condensation from dripping onto the cake. If using a bamboo steamer, you can skip this step as bamboo absorbs excess moisture.
- Bring plenty of water to a rolling boil on high heat. Only pour the batter into the molds when the water is boiling hard.
- Fill each cupcake mold about 2/3 full. Steam for 17–19 minutes for small molds.
- Remove the cakes from the molds once they’re done.
Enjoy the Cake
- Bánh Bò Hấp is delightful on its own but even better with Nước Cốt Dừa (sweetened coconut sauce) and Muối Mè (sesame-peanut sprinkles).
- To make Nước Cốt Dừa, combine coconut milk, sugar, salt, and cornstarch. Cook over medium heat, stirring constantly until the sauce thickens.
Substitutes
Bánh Bò Flour: Mix 70% rice starch and 30% tapioca starch. For one 400g (14.1 oz) package: 280g rice starch + 120g tapioca starch.
Palm Sugar: Granulated sugar works—just use a little less since it’s sweeter.
Coconut Water: If you don’t have it, plain water works; just increase sugar to 1⅔ cups.
For a Richer Cake: Use only coconut milk, skip the coconut oil, and raise sugar to 1⅔ cups.
For a Lighter Cake: Swap coconut milk for coconut water and use 1 cup + 2 tbsp sugar.
Variations & Ideas
In Vietnam, Bánh Bò comes in two main styles: Bánh Bò Hấp (steamed) and Bánh Bò Nướng (baked).
The steamed version is soft, bouncy, and lightly chewy—perfect with a drizzle of coconut sauce. Similar steamed rice cakes appear across Asia, like China’s Bái Táng Gāo (or Bánh Bò Người Hoa in Vietnam), which is lighter and skips the coconut.
The baked version has a firmer bite and a golden crust, but still keeps that signature honeycomb texture inside.
- Bánh Bò Nướng Có Trứng (with eggs) uses baking powder or soda. This one was popularized by the Vietnamese diaspora, especially in the U.S., and is a hit at potlucks and parties.
- Bánh Bò Nướng Không Trứng (egg-free) sticks to tradition, using yeast for that natural rise.
If Bánh Bò Nướng is your jam, here are some of my favorites:
(Bánh Bò Nướng Lá Dứa)
(Bánh Bò Nướng Thốt Nốt)
(Bánh Bò Nướng Ube)
Bánh Bò Hấp – Vietnam’s Beloved Steamed Rice Cakes
Ingredients
- 14.1 oz Bánh Bò flour (unsweetened, Vĩnh Thuận brand) (400g) see Note 1 for substitutes
- 1 tsp instant yeast (3g) already included in the flour mix
- 1⅔ cup full-fat coconut milk (400ml) see Note 2 for substitutes
- 1⅔ cup coconut water (400ml) see Note 3 for substitutes
- 1 cup palm sugar (220g) see Note 4 for substitutes
- 2 tbsp coconut oil (or substitute with cooking oil or melted butter)
Sweetened coconut sauce
- 1 can coconut milk (full fat) (400ml/13.5 fl oz)
- 2½ tbsp granulated sugar
- ½ tsp salt
- 2 tbsp tapioca starch/cornstarch
Instructions
Prepare the batter:
- In a small bowl, mix the yeast with 2 tbsp coconut water (taken from the total) and let it sit.
- Heat palm sugar and coconut milk in a saucepan over low heat, stirring until the sugar fully dissolves. Remove from heat and allow to cool to a lukewarm temperature.
- In a large bowl, whisk together the flour mixture, activated yeast, and remaining coconut water until the batter is smooth and lump-free.
- Gradually pour in the palm sugar-coconut milk mixture, stirring continuously to combine everything evenly
- Cover the bowl and let the batter ferment for 1.5 to 3 hours, depending on room temperature. You'll know it’s ready when it doubles in volume and tiny bubbles form on the surface.
- Finally, mix in the coconut oil until fully incorporated before steaming.
Steam the cake:
- For steaming, you can use either small cupcake molds or a large mold. A thinner batter increases the chances of achieving the signature honeycomb texture.
- Lightly grease your molds with oil, unless you're using silicone molds, which don’t require greasing.
- Set up your steamer: If using a metal steamer, wrap the lid with a kitchen towel to catch condensation and prevent water from dripping onto the cakes. A bamboo steamer naturally absorbs moisture, so this step isn’t necessary.
- Bring plenty of water to a vigorous boil over high heat before adding the batter. Never pour the batter into the molds until the water is at a rolling boil.
- Fill each mold about two-thirds full and steam for 17–19 minutes for small portions.
- Once fully cooked, remove the cakes from the molds and let them cool slightly before serving.
Make coconut sauce & Enjoy:
- Mix coconut milk, sugar, salt, and cornstarch in a saucepan. Cook over medium heat, stirring continuously until the mixture thickens to a smooth, velvety consistency.
- Drizzle the coconut sauce over the cake and enjoy.
Notes
- Replace 1 package of Bánh Bò Flour with 280g rice starch (Vĩnh Thuận brand recommended) and 120g tapioca starch.
- For a lighter version, use only coconut water and increase the sugar to 1 cup + 2 tbsp. For a richer version, use only coconut milk and increase the sugar to 1⅔ cups.
- If using plain water instead of coconut water, increase the sugar to 1⅔ cups.
- Substitute palm sugar with granulated sugar, but slightly reduce the amount since granulated sugar is a bit sweeter.
