Name: Bánh Bèo (Vietnamese Savory Steamed Rice Cakes) recipe by Vibha Bhutada at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 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

ABOUT Bánh Bèo (Vietnamese Savory Steamed Rice Cakes) RECIPE

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!

Ingredients Serving: 4

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

Instructions

Make Bánh Bèo Batter:
In a large measuring cup, combine the rice flour, tapioca starch, cornflour and salt with the cold water.
Stir until the flour is dissolved and the mixture is free of lumps.
Add the boiling water and mix together.
Let the batter rest on the counter for 2 hours.
Make Mung Bean Paste:
In a small bowl, combine the mashed mung bean with ground black pepper, salt and hot water.
Mix together into a smooth paste.Set aside.
Make Scallion Oil:
Chop the green onions and then combine with vegetable oil, salt and ground black pepper. Set aside for now.
Steaming Bánh Bèo:
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.
Add 1 cup of clean water to the batter and mix well.
Pour the batter into a sports water bottle and seal with the cap.
Fill your steamer 3/4 of the way with water and then bring to a rapid boil.
Meanwhile, oil the dishes using vegetable oil or non-stick cooking spray.
When the water comes to a rapid boil, reduce the heat to medium high.
Shake the batter bottle gently to mix up the batter.
Fill each plate just half way.
Steam for 4 minutes.
Remove and allow to cool for at least 5 minutes.
Repeat this process until all of the batter is used.
Cook the scallion oil in the microwave for 30 seconds.
Assembling Bánh Bèo:
Carefully run a spatula around the dish to loosen the bánh bèo.
Arrange about 6-8 bánh bèo on a plate.
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.
Serve immediately.

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