Steamed Honeycomb Rice Cakes (Banh Bo Hap)

Method12 steps

1. 1

   Step 1: Warm the separate 1/2 cup yeast water to about 38 °C (100 °F). Stir in 2 tsp fresh active dry yeast and the separate 1 tsp yeast sugar. Let stand for 10 minutes until frothy; if it does not foam, replace the yeast before continuing.

   Check yeast for froth · 10 minUses 1/2 cup water · 2 tsp active dry yeast · 1 tsp sugar

2. 2

   Step 2: Whisk all 3 3/4 cups regular rice flour, 1/3 cup tapioca starch and 2 cups of the divided batter water until smooth and lump-free. Mix in the complete frothy yeast mixture from step 1. Cover and let rise for 2 hours in a comfortably warm place; in cool weather, the author uses an unheated oven with only its light on.

   First rice-batter rise · 120 minUses 3 3/4 cups rice flour (1 lb ) · 1/3 cup tapioca starch · 2 cups divided water for initial flour batter · complete activated yeast water and sugar mixture

3. 3

   Step 3: Combine the separate 1 1/2 cups batter sugar, the full 0.28 oz packet vanilla sugar, the author 14 oz can coconut milk and the remaining 1 cup divided batter water. Whisk until the sugar dissolves, microwave on high about 1 minute, then let the mixture cool to about 38 °C (100 °F) before combining with yeast batter.

   Uses 1 1/2 cups sugar · 1 packet vanilla sugar (0.28 oz) · 14 oz coconut milk · Remaining 1 cup water for coconut-sugar mixture

4. 4

   Step 4: After the first rise, whisk the cooled coconut-sugar mixture from step 3 into the risen batter from step 2, then strain. Divide among four bowls, approximately 1 3/4 cups each. Tint portions green, pink or yellow to your preference and leave a portion plain if desired; mix each colour evenly. Let the divided batter rest for 30 minutes. Before filling pans, stir each bowl to redistribute settled flour and skim off surface bubbles.

   Second divided-batter rest · 30 minUses complete risen flour and yeast batter · complete cooled coconut-sugar mixture · food coloring: green pink and yellow

5. 5

   Step 5: Fill the external steamer basin with water to about three-quarters full, keeping the water below the tray. Cover and bring to a rapid boil over high heat, with strong steady steam before timing any pan. Keep enough water available to maintain steam during repeated batches.

   Uses Water as needed to fill and maintain the external steamer basin

6. 6

   Step 6: Using a little of the available 1/4 cup pan oil, lightly brush the mini-muffin cups. Place the empty pan over the steady steam from step 5 and preheat it for 1 minute.

   Preheat the empty oiled mini-muffin pan · 1 minUses Light pan-coating draw from the available 1/4 cup vegetable oil · boiling external steamer-water cooking phase

7. 7

   Step 7: Stir a bowl of rested batter from step 4 and fill the hot mini-muffin cups from step 6 nearly to the top, leaving room to rise. Cover and steam over strong steady high-heat steam for the first 3 minutes.

   First steam before lid wipe · 3 minUses rested batter for this mini-muffin pan · preheated oiled mini-muffin and steamer cooking phase

8. 8

   Step 8: Carefully remove the lid and wipe moisture from it with a kitchen towel, keeping the towel away from heat. Replace the lid and steam the same pan from step 7 for another 3 minutes. Check a cake with a toothpick; it should come out clean. Larger cups need additional cooking to that endpoint.

   Second steam after wiping lid · 3 minUses same partly steamed cake-pan cooking phase

9. 9

   Step 9: Lift the finished cake pan from step 8 out of the steamer. Cool for 5 minutes before unmoulding the cakes.

   Cool this cake pan before unmoulding · 5 minUses finished mini-cake pan lifted from steamer

10. 10

    Step 10: Repeat steps 6–9 with the remaining batter from step 4, stirring before each pour. Re-oil lightly from the same oil supply, bring the steamer back to strong steady steam, preheat each empty pan for 1 minute, steam 3 minutes, wipe the lid, steam another 3 minutes to a clean toothpick, and cool 5 minutes before unmoulding. Top up external steamer water if needed. Collect the cakes with the first batch; the author obtains about five dozen mini-cakes. Cook all batter the same day.

    Uses remaining rested coloured and plain batter · first unmoulded cake batch · Additional light coating draws from the same 1/4 cup pan-oil supply · External steamer water as needed for subsequent batches

11. 11

    Step 11: Serve the collected steamed cakes from step 10 plain, or drizzle with a little separately prepared coconut sauce and sprinkle with ready roasted sesame seeds if desired.

    Uses collected cooked steamed rice cakes · Ready creamy coconut sauce as desired for serving · Ready roasted sesame seeds as desired for serving

12. 12

    Step 12: Refrigerate remaining cakes and sauce promptly in covered containers, within 2 hours, at 4 °C (40 °F) or below, and use within 3–4 days. Warm cakes in the microwave until hot throughout, reaching 74 °C (165 °F) as reheated leftovers; the author gives 15–30 seconds or about 1 minute steaming as small-portion guides, not guaranteed times.

    Uses remaining cooked rice cakes and any serving sauce