I do not make Banh Beo very often because it is very time consuming. Nowadays I usually only make it when i'm home and with my sister-in-law, because we have develop a pretty efficient system over the years. I posted a recipe for Banh Beo before using pre-mixed flour package a several years ago, I finally got around to writing an entry this new recipe. I love and cherish this recipe very much so enjoy!
Batter For the Rice Cakes:
3 cups of rice flour
1 cup of tapioca flour
5 cups of water
a pinch of salt
1 tablespoon of vegetable oil
Little shallow bowls
1. Mix all the ingredients together and let sit a couple hours to let the flour expand. I like to mix the flour the night before and use it the next day.
2. Before steaming make sure you stir the flour mixture again because it may have clumped up.
3. Add water to your steamer and heat it up.
4. Brush some cooking oil onto the little bowls and ladle in the rice flour mixture. How much goes into the bowls depends on how thin you like your cakes to be.
5. Transfer to steamer and let cook for about 5 minutes or until cakes are firm. Remove and let it cool a bit.
4-5 green onions (minced)
4-5 carrots julienned (optional I like eating pickled carrots with Banh Beo)
1. Wash and peel the shrimps.
2. Heat up some cooking oil in a pan. On low heat, cook the shrimp in the oil. Once cooked remove to paper towel to soak up some of that oil.
3. Smash the shrimp flat with a pestle on a cutting board. And then use your hand to shred down the shrimp even more.
6. Heat up some cooking oil in a pan, add the minced green onions. Let onions cook in the oil. Transfer to a bowl.
7. Add 2.5 cups of boiling water to 1 cup of sugar. Let cool. Add fish sauce, lime, and fresh chili to the sugar water to make a sauce.
How to Prepare your Banh Beo:
Spread some scallion oil on top of the rice cakes, and then shrimp. Pour lots of fish sauce and pickled carrots on top and enjoy!