Banh Beo Chay is Vietnamese vegan steamed rice cake, topped with seasoning cooked mung bean, sautee chopped carrots, and scallion oil. This savory Banh Beo is served with Nuoc Cham Chay.
This recipe is adapted from Emperial Banh Beo by Jennie Tai. In my recipe, I replaced shrimps with seasoning steamed mung bean, chopped carrots.
Ingredients and Instructions
- 2-4 small non-stick muffin pans, or teacups, banh beo mold, or muffin tins
- A steamer or large size electric skillet, or large steaming pot.
- 2 cups of rice flour
- 1 tbsp of corn starch
- 1 tbsp of coconut cream
- 2 cups of cold water
- 2 cups of boiling hot water
- 2 tsp of salt
- 2 tbsp of canola oil
- 2 sprigs of scallions (chopped)
- In a sauce pan, bring the heat high, and 3 tbsp of canola oil canola oil. When oil is hot, add the chopped scallions, and stir for about 1-2 minutes. Make it in advance, and keep it in the refrigerator.
- 1 carrot, chopped into fine pieces
- Saute chopped carrot with 1 tsp of oil.
Seasoning Cooked Mung bean
- 3 cups of cooked mung bean
- 2 tsp of pepper
- 1 tbsp of cooked scallion oil (without scallion)
- Salt to taste (light)
- Mix all the ingredients. Keep the mixture in the refrigerator. Warm it up before topping it for banh beo.
- Make Nuoc Cham Chay
- Make seasoning mung bean
- Make scallion oil
- Making and steam Banh Beo – See below instructions
- Assemble and and decoration banh beo with mung bean mixture, chopped carrot and scallion oil. See pictures.
- Serve warm with Nuoc Cham Chay
Making and steaming Banh Beo
Watch this video of making banh beo (from RunAwayRice), if you are a beginner.
Here is the instructions, and texts from Jennie Tai, thehungrymuse.
- Heat a large steaming pot of 1/4 filled water to boil. (Make sure there is a small rack at the bottom so you can put your muffin tin on top later)
- Combine the rice flour, corn starch, and 2 tsp of salt.
- Add the 2 cups of cold water to the dry mixture in a large bowl, and stir until the liquid is smooth, and there aren’t any more visible chunks of powder.
- Add in the hot water, oil and stir and set aside.
- Ladle a spoon full of the mixture into each individual muffin tin, and place the tin in the steam pot for about 8-10 minutes.
- Take out your muffin tins when the rice cakes become solid.
- Carefully slip them out with a spoon, and place them on a plate to cool.
- Repeat steps 1-8 until you’ve made all of your rice cakes.
- I add coconut cream into the batter to enhance the flavor of the rice cakes.
- The ratio of rice flour and corn starch (or tapioca flour), change the texture of the cake. I prefer Jennie Tai’s version.
- Remove banh beo from the muffin pan, only whey they are solid and can handle.
- To save time, make topping, seasoning cooked mung bean in advance.
- If you are not vegetarian diet, use regular Nuoc Cham, it’s more savory.
- Recipe of Emperial Banh Beo from Jennie Tai, thehungrymuse. Good recipe, clear instructions and beautiful pictures. Let’s learn how to make Emperial Banh Beo (Hue) from Jennie Tai’s grandma. This is a “quick recipe for Vietnamese ‘Bánh Bèo’ that you can make at home in less than 30 minutes with a large steaming pot and a few muffin tins.“
- Recipe of banh beo, by RunAwayRice – Youtube video. Must watch. Good instruction and a lot of tips.
- Recipe of Shrimp Banh Beo – from Ravenous Couple