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How to make Vietnamese little steam rice cakes – Bánh Bèo

Ingredients:

• “Banh Beo Flour” 3 Golden Bell
• dried shrimp, mung bean, cooking oil
• shallot, scallion, white pepper, salt, white granulated sugar, warm water

Directions to make Vietnamese little steam rice cakes:

1. Flour mixing:  banh beo flour (brand: 3 golden bell), warm water, mix, leave there 2+ hrs or overnight
2. Dried shrimp filling:  dried shrimp (1/4 lb), soak with water, grind.  Place a pan on the stove.  Turn on the stove.  Add dried shrimp.  Stir well.  Add white pepper
3. Mung bean filling:  mung bean, soak with water, drain water, rinse in water, steam, pot, oil, shallot, add bean, water, stir, salt, sugar
4. Scallion sugar with oil: scallion, salt, sugar, microwave; steam cake…
5. Dipping fish sauce:  mix fish sauce + white granulated sugar + lemon/lime juice + water + minced hot chili + minced garlic.
6. Cake steaming:  Pre-boil a steamer.  Place cake mold in.  Pour the flour mixture to a cup.  Pour to Banh Beo cake mold.  Cover the steamer.  Continue to steam for 2 to 3 minutes and the cake ready.  Let it cool for 2 to 3 hours.  Remove the small little rice cake from the tray and transfer them to a large dish.  Add some mung bean paste on the top of each little cakes.  Sprinkle some mashed dried shrimp.  Add scallion sugar mixture on the cake.
7. The mission is done.  You can eat them with pre-made dipping fish sauce.

Original posting at TTVTC.com.