Jn Bánh Bèo – Cherry Blossom Steamed Rice Cakes.

IMG_2375Earlier this spring, I got to share these wonderful steamed rice cakes – Banh Beo in the shape of cherry blossoms with my dad.  My dad has in so many ways inspired me to be adventurous and enjoy the finer dining. He loved these and gave me two thumbs up. 🙂

Traditionally, these are steamed in small ceramic sauce bowls. And, if you have done them that way you’d know how time consuming it can be to wash them after steaming.  So, I was so happy to find these silicon molds. Not only beautiful and pleasing to the eyes, clean-up is a breeze. Click here to purchase the molds. Enjoy the video below and Happy Father’s Day to my dad and all the dads out there.

 

List of Ingredients:
Toppings:
Scallions in oil
Fried Shallots
Cooked Mung Beans:
• 1 Cup Mung Beans
• 1 ½ Cup Water
Finely-minced Dried Shrimp
• 1 Cup Dried Shrimp
• 1 Tbsp Annatto Seed Oil

Batter:
2 Cups Rice Flour
¼ Cup Tapioca Flour
½ Salt
1 ½ Tbps Coconut Oil
1 Cup Coconut Milke/Cream
¾ Cup COLD Water
1 Cup HOT Water

Nuoc Man Cham – Diluted Fish Sauce.
In a seal-able container:
Add 3 Tbsps Sugar
2 Tbsps Vinegar
3 Tbsps fish sauce (3 crabs brand)
Depending on the brand and its saltiness you may need more or less
½ Cup water
Thai Chili Peppers (Optional)

Enjoy!

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