Steamed rice cakes with shrimp topping (banh beo)

Instructions

1. Step 1

   Put 200 g rice flour and 20 g tapioca starch in a bowl, add a pinch of salt, then slowly pour in 600 g water while whisking, and finish with 10 g vegetable oil. The tapioca starch gives the cakes a light chew, while the oil makes their surface silky and helps them release from the saucers. The batter is ready when it is as thin as milk with no lumps left at the bottom of the bowl.

   Mark step 1 as done

2. Step 2

   Cover the bowl and let the batter rest for about an hour at room temperature, and remember to stir it again before steaming because rice flour settles quickly. A good long rest lets the flour absorb the water, so the cakes turn out soft with an even hollow on top. The batter is ready when it looks smooth and silky when stirred, with no thick layer left at the bottom.

   Suggested time: about 60 minutes.

   Mark step 2 as done

3. Step 3

   Soak 60 g dried shrimp in warm water for about ten minutes until softened, squeeze them dry, grind them finely and then toast them in a pan over low heat, stirring constantly. Dry-toasting makes the shrimp light and fluffy, deepens their sweet flavor and helps them keep longer. The shrimp floss is ready when it is fluffy like cotton, completely dry and a pinkish orange.

   Low heat.

   Mark step 3 as done

4. Step 4

   Finely slice 40 g scallions into a small bowl, heat 40 g vegetable oil over low heat until very hot, then pour it over the scallions and stir quickly. Cooking the scallions just briefly in hot oil makes them fragrant and keeps their bright color on top of the cakes. The scallion oil is ready when the scallions have just wilted, look glossy green and show no scorched bits.

   Low heat.

   Mark step 4 as done

5. Step 5

   Arrange the small saucers in the steamer basket and steam them empty for about three minutes once the water is at a rolling boil. When the saucers are hot, the batter sets on contact with the sides, which creates the signature hollow in the middle of each cake. The saucers are ready when they feel evenly hot and there is condensation on their sides.

   Suggested time: about 3 minutes.

   Mark step 5 as done

6. Step 6

   Stir the batter well, fill each saucer about eight tenths full, cover and steam over high heat for about seven minutes. High heat cooks the cakes quickly, gives them a hollow center and keeps the surface free of pits. They are done when the tops turn from opaque white to translucent white, dip slightly in the middle and don't stick to your finger.

   Suggested time: about 7 minutes.

   Mark step 6 as done

7. Step 7

   Heat 80 g water with 40 g granulated sugar and 40 g fish sauce over low heat until the sugar dissolves, let it cool, then stir in 15 g lime juice and 5 g minced garlic. Briefly simmering the sauce mellows the fish sauce, blends the sweet and salty flavors and helps it keep longer. The dressing is ready when it is clear, nicely balanced between salty and sweet, with a light hint of sourness.

   Low heat.

   Mark step 7 as done

8. Step 8

   Let the cakes cool for a few minutes in their saucers, sprinkle them with shrimp floss, dot a little scallion oil on top and spoon some fish sauce dressing into each saucer. A short rest lets the cakes firm up so they don't break when you scoop them out with a spoon. They are ready when the scallion oil and shrimp floss cover the hollows evenly and the dressing has seeped around the edges.

   Mark step 8 as done