Vietnamese · Dessert
Vietnamese Steamed Rice Cupcakes (Banh Bo Nuong Style)
A Vietnamese steamed cupcake built on a fermented rice flour and tapioca batter, lightened with coconut milk and yeast until it steams up into a springy, honeycombed crumb reminiscent of banh bo. Finished with toasted coconut, it is chewy, faintly sweet and distinctly different from a Western baked muffin.
$1
15 minsPrep
20 minsCook
155 minsTotal
MediumLevel
Nutrition per serving
291Calories
3gProtein
10.2gFat
48gCarbs
19.2gSugar
1.6gFiber
201mgSodium
0mgChol
8.7gSat Fat
134mgPotassium
11mgCalcium
0.9mgIron
0mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Whisk the warm water and yeast together in a small bowl and let it stand for 8-10 minutes until foamy on top.
2
Sift the rice flour and tapioca starch into a mixing bowl, then whisk in the sugar and salt.
3
Pour in the coconut milk, bloomed yeast mixture and vanilla extract, whisking until you have a smooth, lump-free batter the consistency of thin pancake batter.
4
Cover the bowl with a damp cloth and leave the batter to ferment at room temperature for 2 hours, until small bubbles appear across the surface.
5
Line 2 holes of a muffin tin with paper liners and fill the remaining 4 holes halfway with water so the tin heats evenly in the steamer.
6
Stir the batter gently once (do not deflate it fully) and pour evenly into the 2 lined holes, filling each about three-quarters full.
7
Set the muffin tin into a steamer basket over briskly boiling water, cover the lid with a cloth to stop condensation dripping onto the cupcakes, and steam for 18-20 minutes.
8
Test with a skewer - it should come out clean and the tops should look honeycombed and slightly domed with a glossy sheen.
9
Lift the cupcakes out carefully and let them cool in the tin for 5 minutes before unmoulding onto a rack.
10
Scatter the toasted desiccated coconut over the warm cupcakes just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted rice flour
- 0.4 oz12g tapioca potato starch
- 1.2 oz35g sugar white
- 2.1 oz60g coconut milk
- 1.6 oz45g warm, for blooming yeast water
- 0.1 oz2g bloomed in warm water yeast dried
- 0 oz1g salt
- 0.1 oz2g vanilla extract
- 0.3 oz8g toasted, for topping coconut desiccated
