Steamed Vegan Rice Cakes (Banh Bo Hap) recipe

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Ingredients

4 cups rice flour
2 cups lukewarm water
1 (14 ounce) can coconut milk
1 cup white sugar
4 teaspoons tapioca starch
1 ½ teaspoons active dry yeast
½ teaspoon vanilla extract
¼ teaspoon salt
2 teaspoons oil, or as needed

Nutrition Info

333.6 calories
carbohydrate: 60.8 g
cholesterol: : -
fat: 8.5 g
fiber: 1.7 g
protein: 4 g
saturatedFat: 6.5 g
servingSize: -
sodium: 54.2 mg
sugar: 16.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk rice flour, water, coconut milk, sugar, tapioca starch, yeast, vanilla extract, and salt together in a bowl until smooth. Cover with a lid. Let batter rest until air bubbles rise to the surface, about 2 hours. Stir well.

  2. Grease cake molds with oil. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Place cake molds on top and pour batter into each, leaving 1 3/4 inches of space at the top for rising. Bring water to a boil. Cover and steam until a toothpick inserted into a cake comes out clean, about 10 minutes.

Recipe Yield

12 servings

Recipe Note

Easy recipe for steamed rice cake, banh bo hap, a spongy, sweet, and gorgeous-looking vegan dessert. It costs next to nothing to make and fun for the kids.

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