Water Fern Cakes (Bánh Bèo)

Water Fern Cakes, or Bánh Bèo, in Vietnamese, offer a delightful and traditional taste experience. These steamed rice cakes are cherished for their unique texture, achieved through careful preparation involving soaking and steaming. Topped with savory ingredients like shrimp, scallions, and crispy fried shallots, they create a harmonious blend of flavors. Whether served as a snack or an integral part of a meal, Bánh Bèo provides a delicious taste of Vietnamese cuisine, showcasing rich cultural flavors and a characteristic soft, slightly chewy consistency.

Ingredients

• 1 cup rice flour
• 1/2 cup tapioca flour
• 2 cups water
• 1/2 lb shrimp, peeled and deveined
• 3 stalks scallions, thinly sliced
• 1/4 cup fried shallots

Instructions

1. In a bowl, mix the rice flour, tapioca flour, and water until smooth. Let the batter rest for 30 minutes.
2. Prepare the steamer by bringing the water to a boil and grease the molds with oil.
3. Pour the batter into the molds, filling them halfway, and steam for 10-15 minutes until the cakes are slightly translucent and spring back when touched.
4. While the cakes are steaming, cook the shrimp in a non-stick pan over medium heat for 3-4 minutes until they turn pink and opaque.
5. Once the cakes are steamed, carefully remove them from the molds and place on a serving plate.
6. Top each cake with cooked shrimp, thinly sliced scallions, and fried shallots before serving.

Keywords: Steamed, Rice Cakes, Fern Cake, Savory, Main Course, Vietnamese

Spice Rack: Salt, Pepper, Fish Sauce

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