Tag: steamed

Appetizers

Steamed Rice Cakes (Ncuav Sawv)

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Steamed rice cakes are sweet, soft, and fluffy. They are also known as steamed honeycomb cakes, ncuav sawv, and banh bo hap. The inside of these cakes have a honeycomb texture. I remembered walking into a Vietnamese store and they would sell these near the cashier line. Once in awhile I would get one and it was delicious. It taste best when it’s fresh and warm. My husband likes it when it when cools down. If not store properly, these cakes will get hard.

Ingredients:

  • 1 bag of rice flour (16 oz)
  • 1 ½ cup of tapioca starch
  • 1 pack of active dry yeast
  • 2 cups warm water
  • 1 ½ cup sugar
  • 1 can of coconut milk
  • Food color (optional)



 

Directions: 

In a small pot, dissolve the sugar in coconut milk on low heat. Bring to a boil then turn off. Set aside to cool down.

Mix all the dry ingredients. Add 2 cups of warm water then knead the dough for 10 minutes. Add the coconut milk and sugar mixture to the dough. Stir until there’s no more lumps. Cover and let it sit for about 2 hours.

After 2 hours put the mixture in steam containers. I use silicon cupcakes holders for mine. Cover the lid with a kitchen towel to absorb the moisture. Steam for 8-10 minutes. You will know it’s done when the top starts to rip.

Leftovers can be stored in a tight container and refrigerate. When you want to eat, just heat it up in a microwave for 30 seconds or steam it again for 1 minute.

Steamed Rice Cakes

Steamed Rice Cakes
Print Recipe

Steamed Rice Cakes (Ncuav Sawv)

Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Servings: 30 Make

Ingredients

  • 1 Bag Rice Flour
  • 1 1/2 cup Tapioca Starch
  • 1 Pack Active Dry Yeast
  • 2 cup Warm Water
  • 1 1/2 cup Sugar
  • 1 Can Coconut Milk
  • Food Coloring (Optional)

Instructions

  • In a small pot, dissolve the sugar in coconut milk on low heat. Bring to a boil then turn off. Set aside to cool down.
  • Mix all the dry ingredients. Add 2 cups of warm water then knead the dough for 10 minutes. Add the coconut milk and sugar mixture to the dough. Stir until there's no more lumps. Cover and let it sit for about 2 hours.
  • After 2 hours put the mixture in steam containers. I use silicon cupcakes holders for mine. Cover the lid with a kitchen towel to absorb the moisture. Steam for 8-10 minutes. You will know it's done when the top starts to rip.
  • Leftovers can be stored in a tight container and refrigerate. When you want to eat, just heat it up in a microwave for 30 seconds or steam it again for 1 minute.