Bánh Đúc
A delightful and simple Vietnamese savory steamed rice cake, often made with rice flour and tapioca starch, layered with savory mung beans, and finished with fragrant scallion oil. It's a comforting dish that's both soft and satisfying.
🧂 Ingredients
- 200 g Rice flour(Use glutinous rice flour for a chewier texture, or regular rice flour for a softer cake.)
- 50 g Tapioca starch(Helps create a slightly chewy and translucent texture.)
- 800 ml Water(For the rice cake batter.)
- 1/2 tsp Salt
- 100 g Mung beans(Split and hulled mung beans. Rinse well before cooking.)
- 200 ml Water(For cooking the mung beans.)
- 3 tbsp Scallion oil(Homemade or store-bought. Essential for flavor and aroma.)
- for serving Nuoc cham(Vietnamese dipping sauce. Can be made with fish sauce, lime juice, sugar, water, garlic, and chili.)
- for topping Fried shallots(Adds a crispy texture and savory depth.)
👨🍳 Instructions
- 1
Prepare the mung beans: Rinse the split mung beans thoroughly. In a small saucepan, combine the mung beans with 200ml of water. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes, or until tender and the water is absorbed. Mash lightly with a fork. Set aside.
⏱️ 25 minutes - 2
Make the rice cake batter: In a large bowl, whisk together the rice flour, tapioca starch, and salt. Gradually whisk in 800ml of water until you have a smooth, lump-free batter. The consistency should be like thin cream.
⏱️ 5 minutes - 3
Cook the batter: Pour the batter into a non-stick saucepan. Cook over medium-low heat, stirring constantly with a whisk or spatula. Continue stirring until the mixture thickens considerably and becomes a very thick, glossy paste. This will take about 10-15 minutes. The batter should pull away from the sides of the pan.
⏱️ 15 minutes - 4
Assemble the bánh đúc: Lightly grease a heatproof mold or a shallow baking dish (approximately 8x8 inches or similar). Pour half of the thick rice batter into the prepared mold and spread it evenly. Sprinkle the mashed mung beans evenly over the batter. Carefully pour the remaining batter over the mung beans, ensuring they are fully covered. Smooth the top.
⏱️ 5 minutes - 5
Steam the bánh đúc: Prepare your steamer by bringing water to a rolling boil over medium-high heat. Place the mold with the bánh đúc into the steamer. Cover tightly and steam for 20-25 minutes, or until the cake is firm and cooked through. You can test for doneness by inserting a skewer; it should come out clean.
⏱️ 25 minutes - 6
Cool and serve: Carefully remove the bánh đúc from the steamer and let it cool completely in the mold. Once cooled, invert it onto a cutting board. Cut into bite-sized squares or rectangles. Drizzle generously with scallion oil, serve with nuoc cham for dipping, and sprinkle with fried shallots.
⏱️ 10 minutes
💡 Pro Tips
- ✓For a smoother texture, ensure there are no lumps in the batter before cooking.
- ✓Constant stirring is crucial during the batter cooking stage to prevent sticking and ensure even thickening.
- ✓The mung beans should be tender but not mushy, providing a pleasant texture contrast.
- ✓Scallion oil is key to the authentic flavor; don't skip it!
- ✓Allow the bánh đúc to cool completely before cutting for cleaner slices.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped cooked mushrooms or dried shrimp to the mung bean layer for extra savory notes.
- A sweet version can be made by omitting salt and mung beans, and serving with coconut milk and sugar.
- Experiment with different toppings like chili flakes or fresh herbs.