Steamed Rice Cakes (Banh Bo Hap)
 
 
Serves: 30
Ingredients
For the flour:
  • 1½ cup rice flour
  • ¼ cup + 2 teaspoon tapioca starch
  • 1½ cup water (divided) (See note 1)
  • 1 teaspoon vanilla sugar (optional)
  • 1 cup coconut milk (see note 2)
  • ¾ cup sugar
For the yeast mixture:
  • ¼ cup warm water
  • 1 teaspoon active dry yeast
  • ½ teaspoon sugar
For the coconut sauce:
  • ½ cup water
  • 1 cup coconut milk
  • ¼ cup sugar
  • 1 teaspoon tapioca starch
  • 1 tablespoon water
  • pandant extract
  • vegetable oil (for greasing the cake pans)
  • roasted sesame seeds
Instructions
  1. Place active dry yeast and sugar in ¼ cup of warm water. Let the mixture rest for about 10 minutes until it becomes bubbly and frothy
  2. In a large mixing bowl, combine rice flour, tapioca starch, vanilla sugar, 1 cup of water. Whisk until the mixture is smooth. Add the yeast mixture to the flour mixture. Stir well until blended
  3. Cover the bowl with plastic wrap, then place a towel on top of it. Let the mixture sit for at least 1.5 to 2 hours until the batter rises. Place the batter in the oven with the light on to fasten the rising process. You will see small bubbles appear on top of the batter after 2 hours. (See note 3)
  4. While the batter is resting, prepare the coconut sauce
  5. In a small saucepan, combine 1 cup of coconut milk, the remaining ½ cup of water and ¾ cup sugar. Stir well to dissolve. Let the mixture cool to room temperature
  6. After 2 hours, pour the coconut milk mixture to the batter, mix well to combine. Strain the batter through a fine mesh colander.
  7. Pour the batter into 2 separate cups. Place one drop of pandant extract on one of the cups or you can add your choice of food coloring. Let the batter rest for an additional 10-15 minutes before steaming
  8. Fill the steamer with water. Let the water boils over high heat before steaming
  9. Brush vegetable oil to each pans. Place the empty pans in the steamer and steam for a minute
  10. Pour the batter into each pans, fill it about ¾, leaving some space for the cake to rise.
  11. Cover the steamer and steam for about 3-5 minutes. Occasionally remove the lid and wipe off excess water from the steamer.
  12. Let the cakes cool for 5 minutes before removing from the pan
  13. To serve: drizzles luscious coconut sauce over the cakes, top with roasted sesame seeds
For the coconut sauce:
  1. Combine all coconut sauce ingredients in a small saucepan over medium heat. Let simmer until the sauce starts to thicken.
Notes
Note 1: used only 1 cup of water to mix the flour, the other ½ cup is for the coconut mixture, which we will add later
Note 2: I used 1 can (13.5 oz) of coconut milk. I used 1 cup for the flour mixture and saved the remaining for the coconut sauce
Note 3: If making in the summer months, you don't have to place the batter in the oven
Recipe by A Taste of Joy and Love at http://atasteofjoyandlove.com/steamed-rice-cakes/