Bánh Bò Hấp – Vietnam’s Beloved Steamed Rice Cakes

Bánh Bò Hấp from Vietnam’s Mekong Delta is soft, chewy, and coconut-infused. Naturally gluten-free, this spongy treat is a must-try!

Prep Time: 2

Cook Time: 20

Course: Dessert, Snack

Cuisine: Vietnamese

Servings: cupcakes

Author: Cielle

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)

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.

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.

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.

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.

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