Vietnamese coconut steamed rice cakes, known as Bò Hấp Nước Cốt Dừa, are a unique and special variety of rice cake. With their soft, chewy texture and sweet coconut flavor, these steamed cakes stand out from other rice cakes and deserve a closer look. Bò Hấp Nước Cốt Dừa have an interesting history and cultural significance in Vietnam. They are often made for celebrations and special occasions. The coconut milk and rice flour ingredients come together to create a texture and taste that is uniquely Vietnamese. This article will explore the nuances of this treat – from the cultural meaning to how-to’s for making them yourself. Get ready to learn all about the origins, flavors, and enjoyment of this amazing food.
Unveiling the Flavors and Textures
The most distinctive part of Bò Hấp Nước Cốt Dừa is the coconut flavor and velvety texture imparted by coconut milk. Coconut milk adds a sweet fragrance and luscious mouthfeel that sets these cakes apart from those made with only water. The rice flour also affects the final product. It lends a soft, chewy texture and helps absorb the coconut milk. Bò Hấp Nước Cốt Dừa strikes a perfect balance between tender and gently elastic.
Common fillings include:
- Sweetened mung bean paste – for texture contrast
- Grated coconut – for extra coconut flavor
- Pandan extract – for floral fragrance
These fillings complement the rice cake nicely. The sweet paste or coconut add taste and moisture while remaining distinct from the cake texture. Pandan’s aromatic quality infuses the cake with an exotic nuance.
Ingredients for Bánh Bò Hấp Nước Cốt Dừa
For the Cake:
- 400 grams of rice flour
- 200 grams of tapioca starch
- 300 grams of sugar
- 1 liter of coconut milk
- 1 teaspoon of active dry yeast
- 200 ml of warm water (about 35°C)
- 1 teaspoon of pandan extract or vanilla extract for flavor (optional)
For the Coconut Sauce:
- 200 ml of coconut milk
- 2 tablespoons of sugar
- 1/2 teaspoon of salt
- 1 tablespoon of tapioca starch, dissolved in 2 tablespoons of water
Additional:
- Oil for greasing the molds or steaming tray
- Fresh grated coconut for garnishing (optional)
- Sesame seeds for garnishing (optional)
Equipment:
- Steaming apparatus (steamer basket or a similar setup)
- Mixing bowls
- Measuring cups and spoons
- Whisk or wooden spoon
- Steaming molds or small cups, if available.
How to Make Bò Hấp Nước Cốt Dừa?
Making flawless Bò Hấp Nước Cốt Dừa requires attention and practice. Here are some key steps:
- Season the beef slices with salt, sugar and black pepper. Let sit for 15 minutes.
- Heat oil in a pot over medium heat. Add garlic and ginger and cook for 1 minute until fragrant.
- Add the onion and cook for 2-3 minutes until starting to soften.
- Add the beef and cook for 2-3 minutes, stirring occasionally, until the beef starts to brown.
- Pour in the coconut water and fish sauce. Bring to a simmer.
- Cover and cook for 45-60 minutes until beef is very tender, adding more water if needed to keep beef immersed.
- Once beef is tender, remove lid and continue simmering for 5-10 minutes to reduce the broth slightly.
- Transfer beef and broth to a serving bowl. Garnish with sliced chilies, green onions and cilantro. Serve with rice or bread.
Tips For Bánh Bò Hấp Nước Cốt Dừa
Here are some tips for making delicious Bánh Bò Hấp Nước Cốt Dừa (Vietnamese steamed coconut cream buns):
- Use high quality rice flour for a soft and chewy texture. Tapioca flour can also be added for extra chewiness.
- Make sure the coconut cream is fresh and thick. Whip it to soft peaks before folding into the dough. This will create a light and airy texture.
- Knead the dough very well until smooth and elastic. This develops the gluten and results in a soft, yet springy bun. Let it rest for at least 30 minutes before shaping.
- Fill the buns with caramelized coconut cream or other sweet fillings like mung bean paste. Savory fillings like chicken or pork also work well.
- Make sure the steamer has boiling water before placing the buns inside. Steam on high heat for 10-12 minutes until cooked through. Don’t open the lid too early.
- Brush the buns with coconut cream and sprinkle with sesame seeds when they come out of the steamer for extra flavor and crunch.
Serving Bò Hấp Nước Cốt Dừa
Here are some tips for serving Bánh Bò Hấp Nước Cốt Dừa beautifully:
- Presentation is key! Arrange the buns creatively on a platter or in a steamer basket lined with banana leaves for a rustic look.
- If filling the buns with caramelized coconut cream or custard, place them hole side up so the filling is visible. You can also slice some buns in half to showcase the filling.
- Garnish with fresh coconut slices, chopped pistachios, sesame seeds, or edible flowers. This adds visual appeal.
- Drizzle the buns lightly with more coconut cream or condensed milk before serving. This glaze adds shine and richness.
- Serve warm with hot Vietnamese coffee to balance the sweet coconut flavors. Iced coffee also pairs nicely.
- Offer condiments like grated cinnamon, brown sugar, and extra coconut cream/condensed milk as toppings for guests to customize.
Frequently Asked Questions
Are Vietnamese coconut steamed rice cakes gluten-free?
Since they are made from rice flour and coconut milk, these cakes are naturally gluten-free.
What is the best type of coconut milk to use?
Full-fat coconut milk will lend the richest flavor and creamiest texture. Avoid “lite” varieties.
What are some alternative fillings that can be used?
Some creative fillings to try include fruit jams, nut butters, and savory options like shredded chicken or crumbled sausage.
How do these rice cakes compare to other Southeast Asian varieties?
The coconut milk makes these cakes softer and creamier compared to denser styles like Malaysian kuih seri kaya. The flavors are also less floral.
Conclusion: Bò Hấp Nước Cốt Dừa
Bò Hấp Nước Cốt Dừa showcase Vietnamese culture through their flavors, ingredients and symbolism. With their irresistible taste and textures, it’s no wonder why they are so beloved. Making them does require effort, but the results are well worth it. Coconut steamed rice cakes make any occasion feel special. Hopefully this article has shed light on this unique treat and inspired you to try Bò Hấp Nước Cốt Dừa yourself soon.
Bánh Bò Hấp Nước Cốt Dừa (Vietnamese Coconut Steamed Rice Cakes)
Notes
-
· For a richer flavor, you can substitute some of the water in the batter with coconut milk.
· Make sure your water is warm but not hot, or it will kill the yeast.
· If the batter seems too thick after resting, add a tablespoon or two of additional warm water.
· Don't overfill the molds, as the Bánh Bò will rise slightly during steaming.
Ingredients
- Batter:
- • Rice flour: 1 cup (130g)
- • Tapioca flour (optional): ¼ cup (30g)
- • Granulated sugar: 3 tablespoons (45g)
- • Instant yeast: 1 ½ teaspoons (5g)
- • Warm water: ¾ cup (180ml)
- • Pandan leaves (screwed into a knot): a few leaves (optional)
- • Salt: a pinch
- Filling:
- • Grated green mung beans: ½ cup (100g)
- • Sugar: 2 tablespoons (30g)
- • Water: ¼ cup (60ml)
- Topping (optional):
- • Shredded coconut
- • Toasted black sesame seeds
Instructions
- In a large bowl, whisk together the Bánh Bò flour (or rice flour and tapioca starch), yeast, and sugar.
- Gradually whisk in the coconut milk until a smooth batter forms. You can use a hand mixer for this step.
- Grease your steamer molds with oil. You can use a traditional bamboo steamer or small heat-resistant bowls.
- Pour the batter into the molds, filling them about 3/4 full.
- Bring a pot of water to a boil. Place the steamer basket over the pot, ensuring the water doesn't touch the bottom of the basket.
- Steam the cakes for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- Remove the steamer basket from the heat and let the cakes cool slightly in the steamer with the lid off for about 15 minutes.
- Carefully remove the cakes from the molds and enjoy them warm or at room temperature.
Nutrition Facts
Bánh Bò Hấp Nước Cốt Dừa (Vietnamese Coconut Steamed Rice Cakes)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 200 | |
| % Daily Value* | ||
| Total Fat 4 | 6.2% | |
| Saturated Fat 2 | 10% | |
| Trans Fat 0 | ||
| Cholesterol 0 | 0 | |
| Sodium 100mg | 4.2% | |
| Total Carbohydrate 40 | 13.3% | |
| Dietary Fiber 2 | 8% | |
| Sugars 25 | ||
| Protein 4 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!