Thank you! I am glad you found the tips and tricks helpful. I am trying out a different format with this video. I usually share recipe tips and tricks on my website. This cake can be a bit tricky so I included them in the video. :)
So after finding this recipe 3 years ago I finally had a chance to make it ! Twice in 24 hrs ! The towel technique is very helpful as the misuser dripping back onto the cakes makes it soggy, I also used natural food coloring and extracts so it took longer to steam. I ended up using silicone mini cupcakes , found on Amazon, which allowed the cakes to peel out really easily . In the second round of baking , I accidentally mixed the 2 c water with oil ,coconut milk -and proofed yeast all together with the rice flour and thought I ruined it but I ended up just letting the whole batter sit for about 2.5 hrs and it was fine! The steamed cakes came out yummy and rose ! Thanks Trang!
I’m so happy! Just made these for my class tomorrow - in observance of Lunar New Year. It tastes great, made the honeycomb like texture, has that bit of a sour, yet sweet taste. I’m super happy. Now, I’ve waited to cool the cakes, sealed in airtight plastic wrap 🙏🏻 and hoping it’ll be still good for tomorrow’s festivities. Thank you for the wonderful recipe! I wished my parent could’ve tried these now!
What a wonderful treat for Lunar New Year! I hope your class loves them! I made these recently for my girlfriend's daughter's 10 year old birthday party. The little ones had no idea what these cakes were but loved the pretty colors and spongy texture. :)
I used to go to an Asian market and they had a little shop where you could buy desert and they sold these there I love them and I haven't had them in so long time can't wait to make them :D
After lots and lots of failed attempts trying other recipes for this, I’m beyond relieved I came across your video with very clear instructions! I made them and they turned out perfect and delicious! 👌 thank you so much for your help!
I love love love banh bo hap! especially pandan flavor from my local Vietnamese shop. Thank you for the video and I really appreciate you adding in all the other different ways to steam it. Appreciate the video and will definitely give it a try. :)
Your tips and tricks are so good.The mini muffin tins are easy to buy.You use different moulds,so the cakes look so beautiful.You are professional!!.Thank you.
You really make it look so easy and super cute using the mini muffin tins! As always, your tips throughout are so very useful. Thanks for another great upload!
I made these today! My son's friend doesn't like super sweet things, so I made him these and served them with coconut milk (my friend from Vietnam insisted they be served with coconut milk and that I bring her extras 😂❤). They were a huge hit. Absolutely delicious. And I will be bringing my friend the extras ❤.
I made pink and purple cakes for my girlfriend’s daughter’s 10th bday party. I used lots of food coloring to make the colors bold and they were really cute!
+Deborah Knott You'll love how fresh these cakes are when homemade. I can't resist and always eat the first one right out of the steamer before they even have a chance to cool down. Good Luck with the recipe and let me know if you have any questions :)
After so many failures of different versions recipe I finally succeed. I'm so surprise with the result and I can't tell you how happy I am. The cake is soft and chewy with a lots of honeycomb (re tre) inside. Thank you so much now my only last challenge is the banh bo nuong version. I don't understand why I can't still can't get the result that I wanted. It was a complete mess and a horrific disaster. But anyways I really like my banh bo hap.
+vietnamemperor123461 That's awesome! I am so happy to hear this! The honeycomb cake is more challenging. I know you've been trying and it does take practice. Don't give up 😃
Em cám ơn c Trang nhiều. Khi nào có dịp, chị làm 1 clip về bánh bò cơm rượu nhé chị! E rất thích Chanel của chị. Cứ tới thứ 4 là em mong thứ 5 để xem clip mới của chị đấy ạ.
You make everything look so simple and so beautiful !! it takes me hours and hours :( This is why i don't have a cooking tutorial ..haha..thank you so much for all the great recipes !
+sdyl75 lubis Thanks for sharing that info. I really enjoy learning about the similarities in global cuisine. I looked up the recipe online and will definitely have to try the Indonesian version :)
Hi Nina, that's awesome! I so happy to hear your cakes were fabulous. Great Job!! I would love to see pics. You can post to my Facebook page: facebook.com/therunawayrice or on Instagram or Twitter #runawayrice
Chị ơi! Em cám ơn chị rất nhiều đây là lần thứ hai em làm thành công sau khi coi cái show của chị lần trước em đã làm chả lua theo cách của chị được lắm chị ơi, cám ơn chị nhiều nhé
Hi em Leon! I am so glad to hear you were successful because the recipe can be a bit tricky. Congrats on the success of this and chả lua em. Great job! :)
Em lam khong thanh cong. Yeast moi va nuoc dung do de yeast no, nhung khong biet tai sao banh khong no?? Buon 5 phut. Chi nghi ly do tai sao khong chi? :-(
C fam lần sau chắc hấp thử 1 cái nhỏ trước đi cho chắc ăn bạn. Nếu bánh chưa nở thì tăng thời gian ủ bột lên 1-2 tiếnh nữa rồi hấp tiếp. Lúc trước mình cũng bị hư mấy lần,sau này rút kinh nghiệm làm thử trước chứ hấp 1 mẻ luôn thì có gì hư cả mẻ... Hy vọng lần sau bạn thành công! Chúc bạn may mắn nhé!
If I wrap each one individually with saran-wrap and leave it out will it still be soft enough to eat without reheating it in the microwave? Please let me know I’m planning on making a bunch of trays for my party! Thanks
Individually wrapped cakes will help to keep the cakes soft. A trick the bakeries do is to brush the cakes with a thin coat of vegetable oil. This helps to keep the cakes moist. Good Luck with your party trays!
Hi! Unfortunately the batter needs to steamed within the day. If you let the batter sit too long the yeast actually "eats" the sugar and the cakes become sour tasting. You can definitely cut the recipe in half if you want to make less cakes. Good Luck!
Hello, are these good to make a day before a big party? I'm looking for recipes that I can make a day before a event. Should i put it in the fridge or set it somewhere cool?
You can make definitely make these cakes the day before an event. No need to refrigerate, just cover the cakes well so the air doesn't dry them out. Good Luck!
Chào chị. Bánh bò chị làm nhìn rất ngon. Nhưng không biết bánh để khoảng sau vài tiếng (4-6 tiếng) có bị khô , đặc hết mềm mại ko? Vì em đã từng làm bánh bò từ yeast , lúc hấp xong em thấy mềm mại ngon, nhưng một lúc sau là bánh không ngon nua, giống như cơm nóng và cơm nguội vậy đó c . Câu hỏi nhỏ gửi đến chị, mong chị sớm trả lời cho em. - Vân
Hi Van, Bánh bò theo công thức của Trang bánh soft vừa ăn không ngọt lắm. Bánh sau khi hấp nếu không ăn ngay để ngoài mau khô. Van nên bọc lại bằng plastic để trong tủ lạnh. Khi nào ăn bỏ microwave hấp lại thì bánh sẽ mềm dẻo và ngon. Còn bánh người ta bán ở tiệm họ phết dầu lên mặt bánh nên bánh nhìn không bị khô và lúc nào cũng mềm mại.
Hi chi. I'm not sure if someone had asked this already. There's so many comments that I couldn't find the answer. I was wondering. For food coloring, does it have to be that type of food coloring? Or can I substitute it for the Vietnamese pandan flavor (usually used a lot for banh bo nuong or banh kep) or the other fruity flavor food coloring that you could generally find at the local Asian market?
I think with your supervision, this can be a kid-friendly recipe. They would enjoy mixing the colors and pouring the batter into cute molds while you steamed the cakes for them. Good Luck!
Hi Trang, I have a question for you. How long do they soft if you leave out for a day or two? Because some recipes that I tried they get hard after a day or two. Thanks
Hi Stacy, the cakes are still soft after a day but I do recommend covering them completely with plastic wrap. Leaving the cakes out in the open will dry them out. You can also utilize this trick the bakeries do and that's lightly oil the cakes to keep them moist. Hope that helps.
Hi Trang Can i use normal dry yeast or it has to be dry active yeast? i couldn't find dry active yeast in my local market there was only dry yeast, are they the same?
Hi Trang, if you can't find (regular) Active Dry Yeast, you can use any available dry yeast. These are different types of yeast but it should work in this recipe. Good Luck!
+dionelyn haya If you don't have tapioca starch, use arrowroot starch, corn starch or potato starch. All-purpose flour isn't the right substitute. Good Luck!
Do you have to wait for a few minutes before you take it out after finished steaming? Because mine shrink after it was done steaming and I took it out from the pot right away
Yes, I wait until the cakes are cool enough to handle before removing from the pans. This allows them to cool gradually and reduce shrinkage. Also, transferring the cakes from a hot pan to a cold plate or cold counter, may cause the cakes to shrink as well. Good Luck next time!
+Lan Pham Hi Lan, I am always happy to share where I purchase my things. I bought the steamer from: Saigon Supermarket10131 Westminster Ave, Garden Grove, CA 92843Phone:(714) 636-5600 Hope that helps!
Salam, thank u for the recipe, I just wonder is it ok if i use ground rice? i have another question, with what should I replace the hot pepper paste, because I can't find it here if u have any simple recipe of it so plz tell me. Thank u nd much love from Morocco.
how do you store them? I'd like to make this for Lunar New Year weekend.. I'm also going to attempt to make your banh tet recipe the cylinder kind to bring to my parents this lunar New Year.. fingers crossed it turns out well.
If making a few days ahead, refrigerate covering well, allow to come to room temperature and then re-steam to soften the cakes again. Don't steam too long or the cakes will be tough. Best wishes with making banh tet. Please let me know how they turn out. :)
+Ut Phi Most Asian grocery stores have the plate clip and you can also buy online www.amazon.com/gp/product/B00KDYU0FI/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00KDYU0FI&linkCode=as2&tag=runawayriceyt-20&linkId=RBLS6QBXHLCYPXRD
Thank you for the recipe. I want to make it but 5 dozens banh bo is a lot. 😀 If I make one big one using the 9 in pan, do you know how long I need to steam it for? Thanks so much!
pearlexi Hi, the steaming time will vary depending on how thick you make the cake. Using a 9 inch pan will take at least 15 minutes. Use a toothpick to check for doneness. When the toothpick comes out clean, it's done. Do not over-steam as the cake will become rubbery. Good Luck!
Hi Anne, the steam time should be closer to 15 minutes. You don't want to over-steam or the cake will be tough. Wishing you much luck the next time. Hope to hear about your results! :)
Hi Deep, I think maybe your batter may have many air bubbles perhaps from letting it rest for too long, and when the bubbles pop, it causes the cakes to deflate. Also try steaming the cakes using Medium heat, this will let the cakes rise gradually instead of ballooning and deflating later. I hope that helps. Give it another try :)
Successful this time. The cakes turned out great as expected, the texture and the honeycomb look. Unfortunately that I couldn't post the picture here. The cakes tasted great. Good recipe.
+Stephanie Pham Hi Stephanie, I am so happy to hear you were successful. Yeah! Great job!! You can always post to facebook.com/therunawayrice or share on instagram and #runawayrice
Hi ya! Please show me the pic different between alive yeast and not alive yeast because my cake not turned out like you , it not soft like ur cake . Do u think that about the yeast or something else? Please help me......
Mai Pham Hi Mai, sorry I don't have a picture of inactive yeast (I'll keep it in mind for a future blog post.) How to tell if the yeast is alive: the mixture should become frothy when combined with the warm water and allowed to rest for 10 minutes. If after 10 minutes the mixture looks exactly the way it did when you added the yeast, the yeast is not alive. If in doubt, buy fresh yeast. Hope that helps and good luck the next time!
CyberShop 8288 I bought the plate clip at my local Asian grocery store. Here are links to similar products on Amazon. www.amazon.com/gp/product/B009PKFY3Y/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B009PKFY3Y&linkCode=as2&tag=runawayriceyt-20&linkId=UG6KD35TWRXUHXTA www.amazon.com/gp/product/B00KDYU0FI/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00KDYU0FI&linkCode=as2&tag=runawayriceyt-20&linkId=BJUYTD6H5R3Z44H4
Man I need to get that steamer as big as yours because my mom steamer is too small to fit that whole tray (which I own one). Do you think the cup's material that we steam in also play an important factor? To tell you the truth, I have tried this recipe twice, and it was a success for my first time, but a fail the second time. I don't know what I did wrong, but I think I might have kill the yeast when added the coconut milk that was too warm. I did not own the thermometer, but I was able to estimate the temp using my finger since the first time was a success. I just did not like my first time because I used some old flour which had a strong odor to the cakes. My second time trying the recipe was with fresh new ingredients, but it came out as a fail. I was so disappointed! I am still not sure if it was really the yeast problem, because after letting the batter rest, there are still so much foam and bubble growing on top of the batter. When I steam the first batch, I was trying out new silicone molds that I just bought, and there were no honey comb in the cake. I thought silicone mold did not work because the molds did not hold heat which batter cannot rise, so I switch back to using small bowls and it rise very well, but after it cool down, 1/2 of the cake has honeycomb and 1/2 stay flat and doughy. This totally did not happen to my first time. Sorry for such a long comment. I just want to share my experience and let others know if anyone happen to run into my problems.
Hi, I've found that thin metal, glass or porcelain molds/dishes work best for these cakes as they heat up quickly. I've used silicone molds in the past without much success. As you observed, they don't do hold heat and these cakes were not fluffy but sticky and did not have the honeycombs. I don't think you killed the yeast. If you can stick your finger in the liquid comfortably the yeast should be ok. Two things to keep in mind, always heat up the molds/dishes so they are nice and hot before adding the batter--this encourages the quick rise yielding the honeycombs. Secondly, the amount of steam in the steamer is a critical success factor. Make sure you have plenty of water in the bottom basin and the heat is turned to High so you're generating lots of steady steam during the cooking processs. Which half of your cake had the honeycomb the top or bottom half?
Thank you so much for your reply!. I noticed that my cake had honey comb on the top, but it is a bit odd bc it almost seems like it rise in the middle, but the surrounding and bottom stay sticky just like you stated. Also is there a science behind whether more flour/more water affect the cake results? To tell you the truth, I did not expect my first time to be a success because I accidentally add an extra cup of water into the resting batter. I counted it wrong. So what I did is I added about 1/2 cup of more rice flour and a little bit less of water when heated with the coconut milk. I really have no idea how it came out all good with the honey comb. hahah. The second time I follow the exact recipe though. You might be right about the steaming process. My water was low for my second batch, I almost burn the bottom basin, so I keep checking the water and adding it in while steaming other batches. Thank you for teaching me all these tips. I will try this recipe again soon. Hee hee. I really love your recipes, your banh bao recipe was so good too!
sweetpuppy120489 Hi, glad to be of help. The flour and water combo has to be just right to achieve the fluffy honeycombs. Now that you know all the tricks, your next batch will be a success!! I am glad you enjoyed the banh bao recipe and appreciate you taking the time to share your comments. :)
I've seen some recipes not use the tapioca starch, does it make a significant difference if it is used or not? or can I replace it with corn starch instead? :) thanks
Hi, I think it makes a noticeable difference--the tapioca starch is what gives the cakes the spongy, slightly chewy consistency. If you have tapioca starch I would recommend you using it instead of the cornstarch. If cornstarch is all have, then give it a try and let me know how you like it. Good Luck!
+ Vanessa Tan, the recipe uses 14 fluid oz coconut milk so it would be equivalent to 414 ml (volume and not weight) water. However, if you are replacing the coconut milk entirely with water, I would use just 300 ml otherwise the batter will be too thin. Good Luck and let me know how it turns out for you.
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Tapioca flour is the same as tapioca starch. The Asian markets will label it as "tapioca starch" whereas the Western stores will label it "tapioca flour".
Hi Fey, you can use sugar or make your own vanilla sugar by combining 2 tsp sugar with 1/2 tsp vanilla extract. If you have the clear vanilla extract even better.
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I love how you are extremely thorough in explaining the complete process to make these.
+pattycakesr4u Thanks! I want you to be successful with making these yummy cakes. Good Luck!
nobody makes videos as well as you do! i love how informative the end of the video is. you really answer most questions that people would have.
Thank you! I am glad you found the tips and tricks helpful. I am trying out a different format with this video. I usually share recipe tips and tricks on my website. This cake can be a bit tricky so I included them in the video. :)
if you search’s for Vietnamese food , there are a lot of ppls also cook really excellent.
So after finding this recipe 3 years ago I finally had a chance to make it ! Twice in 24 hrs ! The towel technique is very helpful as the misuser dripping back onto the cakes makes it soggy, I also used natural food coloring and extracts so it took longer to steam. I ended up using silicone mini cupcakes , found on Amazon, which allowed the cakes to peel out really easily . In the second round of baking , I accidentally mixed the 2 c water with oil ,coconut milk -and proofed yeast all together with the rice flour and thought I ruined it but I ended up just letting the whole batter sit for about 2.5 hrs and it was fine! The steamed cakes came out yummy and rose ! Thanks Trang!
I’m so happy! Just made these for my class tomorrow - in observance of Lunar New Year. It tastes great, made the honeycomb like texture, has that bit of a sour, yet sweet taste. I’m super happy. Now, I’ve waited to cool the cakes, sealed in airtight plastic wrap 🙏🏻 and hoping it’ll be still good for tomorrow’s festivities.
Thank you for the wonderful recipe! I wished my parent could’ve tried these now!
What a wonderful treat for Lunar New Year! I hope your class loves them! I made these recently for my girlfriend's daughter's 10 year old birthday party. The little ones had no idea what these cakes were but loved the pretty colors and spongy texture. :)
I used to go to an Asian market and they had a little shop where you could buy desert and they sold these there I love them and I haven't had them in so long time can't wait to make them :D
After lots and lots of failed attempts trying other recipes for this, I’m beyond relieved I came across your video with very clear instructions! I made them and they turned out perfect and delicious! 👌 thank you so much for your help!
Po
I love love love banh bo hap! especially pandan flavor from my local Vietnamese shop. Thank you for the video and I really appreciate you adding in all the other different ways to steam it. Appreciate the video and will definitely give it a try. :)
Hi Tina, I like Pandan flavoring too in these cakes! Glad you enjoyed the tips and tricks and good luck with the recipe!
Your tips and tricks are so good.The mini muffin tins are easy to buy.You use different moulds,so the cakes look
so beautiful.You are professional!!.Thank you.
+Linh Nguyen Thank you Linh, I am glad you like the tips and tricks. I want you to be successful :)
you did a good job making this video; the instructions were organized clearly; i will try to make it this weekend; thanks for posting.
Thank you for your kind comments! Good Luck and please stop back to share your results. :)
I like all your cooking, short but so easy to follow. Thanks
+FranTheMan123 Yeah! Thanks!
You really make it look so easy and super cute using the mini muffin tins! As always, your tips throughout are so very useful. Thanks for another great upload!
Thanks so much! As always, I've very appreciative of your positive support.
My favorite childhood dessert!
Thanks for a clear, informative video. Cant wait to try this!
Enjoy the recipe and good luck!
This is like the easiest recipe by far. Others are so confusing to follow. Thanks for sharing! :D
Thank you for your very nice comment. I am glad you liked the video and hope you will give the recipe a try :)
I love the way u make this cake & all the options on how to steam it ,thank u so very much 💖👌👍
Hi, Raya, I am happy to share all my tips and tricks :)
+RunAwayRice .... 🍚 that's wonderful. 💖
I made these today! My son's friend doesn't like super sweet things, so I made him these and served them with coconut milk (my friend from Vietnam insisted they be served with coconut milk and that I bring her extras 😂❤). They were a huge hit. Absolutely delicious. And I will be bringing my friend the extras ❤.
+Vanessa Tan Yes Vanessa, you can use water instead of coconut milk.
I think I will make these for my friend's birthday! They are so cute and look delicious!
If your birthday party has a theme you can make the cakes in matching colors. Enjoy!
@@RunAwayRice I never thought of that!
I made pink and purple cakes for my girlfriend’s daughter’s 10th bday party. I used lots of food coloring to make the colors bold and they were really cute!
Yummy yummy food
Thanks for sharing your recipe
I love your cooking tutorials! I'm currently waiting for the batter to set for two hours (: I can't wait to eat these once I'm done!
Wonderful! Please let me know how it turns it for you. Good Luck!
First time making it and it was a success! Thank you so much!
+Gao Thao Awesome! Great job! 😃
Best recipe videos ever.
+Deborah Knott You'll love how fresh these cakes are when homemade. I can't resist and always eat the first one right out of the steamer before they even have a chance to cool down. Good Luck with the recipe and let me know if you have any questions :)
I just made this you and it was delicious and very easy to follow. Thank you for the recipe.
I am a Filipino and I tried this recipe today and it turn it nice and yummy,god bless!.
+Josie Lagonero Hi Josie, I am glad to hear your steamed rice cakes turned out nicely! Thanks for taking the time to share your results :)
This is so pretty!!! I love all of your tips really helpful !! Thank you for great recipes!
+76Lonnie You're very welcome Lonnie! Appreciate you watching my videos and for your continual encouragement.
Yay! I made it yesterday and taste very good. Again thank you for sharing.
Great job! I am glad you were successful and like the cakes!
Thank you for sharing! I love rice cakes and will try this soon!
Excellent video. 👍👏 Well organized and a huge plus on the tips. 🤗🥰 I wish u have a keto version of this. 🤔
Love this recipe. Thank you
After so many failures of different versions recipe I finally succeed. I'm so surprise with the result and I can't tell you how happy I am. The cake is soft and chewy with a lots of honeycomb (re tre) inside. Thank you so much now my only last challenge is the banh bo nuong version. I don't understand why I can't still can't get the result that I wanted. It was a complete mess and a horrific disaster. But anyways I really like my banh bo hap.
+vietnamemperor123461 That's awesome! I am so happy to hear this! The honeycomb cake is more challenging. I know you've been trying and it does take practice. Don't give up 😃
hi.thank you for sharing this recipe...i tried it and it turned out great.❤️
Yeah! I am you enjoyed the recipe! 😊
Em cám ơn c Trang nhiều. Khi nào có dịp, chị làm 1 clip về bánh bò cơm rượu nhé chị! E rất thích Chanel của chị. Cứ tới thứ 4 là em mong thứ 5 để xem clip mới của chị đấy ạ.
You make everything look so simple and so beautiful !! it takes me hours and hours :( This is why i don't have a cooking tutorial ..haha..thank you so much for all the great recipes !
Thanks! I've made these so many times, it's become easy. Just takes some practice...keep at it :)
In Indonesia we called this Kue Mangkok. this is my mother's favourite cake
+sdyl75 lubis Thanks for sharing that info. I really enjoy learning about the similarities in global cuisine. I looked up the recipe online and will definitely have to try the Indonesian version :)
+RunAwayRice . Thx a lot. I always loves your video cooking. Your presentation very clearly and easy to follow. Loves ur recipes.
Love your easy to follow recipe!
Thanks so much! Hope you make some to enjoy!
I tried your recipe. its perfect! thanks a lot!
Hi Wendy, I am so happy to hear you were successful. Great job!
My steam cakes turned out fabulous thanks to you. Your recipe works great! Is there a way I can share a picture here?
Hi Nina, that's awesome! I so happy to hear your cakes were fabulous. Great Job!! I would love to see pics. You can post to my Facebook page: facebook.com/therunawayrice
or on Instagram or Twitter #runawayrice
Thank you, so much for this recipe. Success at my first try!
thank you look very tasty
Thanks!
What is vanilla sugar? Can I substitute regular sugar and vanilla extract?
Looks great. U make it look so simple.
steph-x Thanks Steph! There are a lot of steps but I tried to break it down.
Got it! Thanks so much for your response! 😀
Chị ơi! Em cám ơn chị rất nhiều đây là lần thứ hai em làm thành công sau khi coi cái show của chị lần trước em đã làm chả lua theo cách của chị được lắm chị ơi, cám ơn chị nhiều nhé
Hi em Leon! I am so glad to hear you were successful because the recipe can be a bit tricky. Congrats on the success of this and chả lua em. Great job! :)
Thanks Trang for your reply. I will try again and let you know the result.
Chi chi dan ro rang qua. Em se thu lam recipe nay. Cam on chi nha
Thank you on and Good Luck with the recipe!
Em lam khong thanh cong. Yeast moi va nuoc dung do de yeast no, nhung khong biet tai sao banh khong no?? Buon 5 phut. Chi nghi ly do tai sao khong chi? :-(
C fam lần sau chắc hấp thử 1 cái nhỏ trước đi cho chắc ăn bạn. Nếu bánh chưa nở thì tăng thời gian ủ bột lên 1-2 tiếnh nữa rồi hấp tiếp. Lúc trước mình cũng bị hư mấy lần,sau này rút kinh nghiệm làm thử trước chứ hấp 1 mẻ luôn thì có gì hư cả mẻ... Hy vọng lần sau bạn thành công! Chúc bạn may mắn nhé!
Julia Võ cam on ban nhieu nhe
Hi Runawayrice
Thank you for your recipe. I'll try it and let u know
Good luck!
Can I skip the sugar and vanilla if I want to make this savoury? Thank you
Sure!
If I wrap each one individually with saran-wrap and leave it out will it still be soft enough to eat without reheating it in the microwave? Please let me know I’m planning on making a bunch of trays for my party! Thanks
Individually wrapped cakes will help to keep the cakes soft. A trick the bakeries do is to brush the cakes with a thin coat of vegetable oil. This helps to keep the cakes moist. Good Luck with your party trays!
Going to try this one next. Maybe add some chocolate powder, experiment, and make a Honey/cinnamon/vanilla syrup to drizzle over them???????
+David Hicks Lol...a bit unconventional but it sounds delish! Good for it!
Hi love your channel :) Can the batter be refrigerated and used in small batches over a period of time? If not, does the recipe work well if halved?
Hi! Unfortunately the batter needs to steamed within the day. If you let the batter sit too long the yeast actually "eats" the sugar and the cakes become sour tasting. You can definitely cut the recipe in half if you want to make less cakes. Good Luck!
RunAwayRice Thank you!
Hello, are these good to make a day before a big party? I'm looking for recipes that I can make a day before a event. Should i put it in the fridge or set it somewhere cool?
You can make definitely make these cakes the day before an event. No need to refrigerate, just cover the cakes well so the air doesn't dry them out. Good Luck!
Thanks for sharing your recipe.
You're welcome! Thank you for watching!
Chào chị. Bánh bò chị làm nhìn rất ngon. Nhưng không biết bánh để khoảng sau vài tiếng (4-6 tiếng) có bị khô , đặc hết mềm mại ko? Vì em đã từng làm bánh bò từ yeast , lúc hấp xong em thấy mềm mại ngon, nhưng một lúc sau là bánh không ngon nua, giống như cơm nóng và cơm nguội vậy đó c . Câu hỏi nhỏ gửi đến chị, mong chị sớm trả lời cho em. - Vân
Hi Van,
Bánh bò theo công thức của Trang bánh soft vừa ăn không ngọt lắm. Bánh sau khi hấp nếu không ăn ngay để ngoài mau khô. Van nên bọc lại bằng plastic để trong tủ lạnh. Khi nào ăn bỏ microwave hấp lại thì bánh sẽ mềm dẻo và ngon. Còn bánh người ta bán ở tiệm họ phết dầu lên mặt bánh nên bánh nhìn không bị khô và lúc nào cũng mềm mại.
Hi.. Can I use sweet rice flour? And can I substitute cornstarch instead of tapioca starch?
+Tony A Hi Tony, for this recipe you must use tapioca starch. Corn starch will not yield the same texture and taste. Good Luck!
Ok, thanks.
what am i doing wrong if my cakes shrinks and does not have the spongy textures in the middle??
Is your yeast foamy when you activate it? When does your cake shrink? After removing from the steamer or after cooling?
can i use regular flour or does it have to be rice flour?
At the end of the video, I saw you put on sesame and white sauce, what is that,? Is it coconut sauce?
Hi! I would like to bake those cake because I love them but I wanted to know if it would still be good even after a few hours after ?
They stay soft and moist even after 1 day. Cover well to prevent air-drying and they will be delicious! Enjoy!
@@RunAwayRice thank you!
Thank you for your video and tips
My pleasure!
Hello, What if , I used only rice flour, , do you think it will be successful?, or do you have any suggestions for substituting tapioca flour?
All rice flour would be ok. The tapioca flour gives the cakes a spongier and chewy texture. It won't ruin the recipe if you don't have it. Enjoy!
How big is your steamer? diameter and where do you buy it?
A great video ! Thank you very much. And I love your voice :))
+Alice Dinh Thank you Alice. You're very sweet. I hope you give this recipe a try :)
Is the vanilla sugar a required ingredient or optional? If so, can we use vanilla extract as a substitute?
Substituting with vanilla extract is just fine.
I’ve seen the ready made flour packet... have you tried that? Would love to see what you think, anything that can be short cut will be great.
I recommend adding a little bit of salt and also shaved coconut to add a little pit of flavor ;)
Great video, but I don’t think you have mentioned about the 1/4 cup of vegetable oil. Correct me if I’m wrong!
+Kim Roe It’s used to oil the muffin pans. 😃
Hi chi. I'm not sure if someone had asked this already. There's so many comments that I couldn't find the answer.
I was wondering. For food coloring, does it have to be that type of food coloring? Or can I substitute it for the Vietnamese pandan flavor (usually used a lot for banh bo nuong or banh kep) or the other fruity flavor food coloring that you could generally find at the local Asian market?
Hi Han, any food coloring or flavoring would work including the Vietnamese Pandan (paste) flavor. Use what you like :)
Hi Trang ,,em co the chia se cong thuc lam banh bo hap com ruou duoc o? cam on Trang
Hi Anh Hoang, yes I can share this recipe in the future. :)
sound easy,look Yummy.
+tam Le Hope you try the recipe!
tam Le I
I want to make a day ahead how do I warm it when the party come? Thanks you
Can you make one for kids too?My kid wants to do it
I think with your supervision, this can be a kid-friendly recipe. They would enjoy mixing the colors and pouring the batter into cute molds while you steamed the cakes for them. Good Luck!
Thank you for sharing. Do you mix the coconut milk with the batter after the batter had been rest for 2 hours, right?
That's correct!
Where did you buy that steamer?
+thuytien tran Hi, I bought my steamer at T&K Food Market - Little Saigon - 9681 Bolsa Ave, Westminster, CA 92683
+RunAwayRice thanku so much!
If you use instant dry yeast, you said you don’t need to proof but what about the .5 cup of water and sugar?
Hi Trang, I have a question for you. How long do they soft if you leave out for a day or two? Because some recipes that I tried they get hard after a day or two. Thanks
Hi Stacy, the cakes are still soft after a day but I do recommend covering them completely with plastic wrap. Leaving the cakes out in the open will dry them out. You can also utilize this trick the bakeries do and that's lightly oil the cakes to keep them moist. Hope that helps.
What could I substitute for the vanilla sugar?
You can substitute with vanilla extract.
Hi Trang
Can i use normal dry yeast or it has to be dry active yeast? i couldn't find dry active yeast in my local market there was only dry yeast, are they the same?
Hi Trang, if you can't find (regular) Active Dry Yeast, you can use any available dry yeast. These are different types of yeast but it should work in this recipe. Good Luck!
Is there any way a keto version can be created please, and thank you
can i use all purpose flour if i dont have tapioca flour thanks alot for your reply
+dionelyn haya If you don't have tapioca starch, use arrowroot starch, corn starch or potato starch. All-purpose flour isn't the right substitute. Good Luck!
Do you have to wait for a few minutes before you take it out after finished steaming? Because mine shrink after it was done steaming and I took it out from the pot right away
Yes, I wait until the cakes are cool enough to handle before removing from the pans. This allows them to cool gradually and reduce shrinkage. Also, transferring the cakes from a hot pan to a cold plate or cold counter, may cause the cakes to shrink as well. Good Luck next time!
OOo.. i think i will try this tomorrow~ thank you~
I hope theses Steamed Rice Cakes turn out wonderfully for you! Please feel free to share your results. :)
would you mind sharing where you purchased the steamer. thanks
+Lan Pham Hi Lan, I am always happy to share where I purchase my things. I bought the steamer from:
Saigon Supermarket10131 Westminster Ave, Garden Grove, CA 92843Phone:(714) 636-5600
Hope that helps!
Thanks.
Salam, thank u for the recipe, I just wonder is it ok if i use ground rice? i have another question, with what should I replace the hot pepper paste, because I can't find it here if u have any simple recipe of it so plz tell me. Thank u nd much love from Morocco.
+amy amy Hi Amy, for which recipe is your question? Your comment is posted on Steamed Rice Cakes, a dessert--no hot pepper paste in this recipe :)
Is tapioca starch same as tapioca flour?
Thankx
Yes, it's the same.
how do you store them? I'd like to make this for Lunar New Year weekend.. I'm also going to attempt to make your banh tet recipe the cylinder kind to bring to my parents this lunar New Year.. fingers crossed it turns out well.
If making a few days ahead, refrigerate covering well, allow to come to room temperature and then re-steam to soften the cakes again. Don't steam too long or the cakes will be tough. Best wishes with making banh tet. Please let me know how they turn out. :)
Wow
It's fun and yummmy ❤️❤️
Hello. Where can I buy the pan holder that you use to remove the pan fro the steamer?
+Ut Phi Most Asian grocery stores have the plate clip and you can also buy online www.amazon.com/gp/product/B00KDYU0FI/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00KDYU0FI&linkCode=as2&tag=runawayriceyt-20&linkId=RBLS6QBXHLCYPXRD
RunAwayRic
Thank you for the recipe. I want to make it but 5 dozens banh bo is a lot. 😀 If I make one big one using the 9 in pan, do you know how long I need to steam it for? Thanks so much!
pearlexi Hi, the steaming time will vary depending on how thick you make the cake. Using a 9 inch pan will take at least 15 minutes. Use a toothpick to check for doneness. When the toothpick comes out clean, it's done. Do not over-steam as the cake will become rubbery. Good Luck!
Hi chi Trang, I don' t have the minimuffin , I used 9'" tart, I steamed for 25'. I over steamed . What do you think. I should try 1 or 2 more time :)
Hi Anne, the steam time should be closer to 15 minutes. You don't want to over-steam or the cake will be tough. Wishing you much luck the next time. Hope to hear about your results! :)
Thanks Chi Trang . I will try again. The cake was very good. My mom like it. :) Thanks again
Hi Trang. Banh cua chị nở đẹp khi mở nắp cho hỏi nước ra thì xẹp xuống. Không hiểu tại sao?
Hi Deep, I think maybe your batter may have many air bubbles perhaps from letting it rest for too long, and when the bubbles pop, it causes the cakes to deflate. Also try steaming the cakes using Medium heat, this will let the cakes rise gradually instead of ballooning and deflating later. I hope that helps. Give it another try :)
Successful this time. The cakes turned out great as expected, the texture and the honeycomb look. Unfortunately that I couldn't post the picture here. The cakes tasted great. Good recipe.
+Stephanie Pham Hi Stephanie, I am so happy to hear you were successful. Yeah! Great job!! You can always post to facebook.com/therunawayrice or share on instagram and #runawayrice
Hi ya! Please show me the pic different between alive yeast and not alive yeast because my cake not turned out like you , it not soft like ur cake . Do u think that about the yeast or something else? Please help me......
Mai Pham Hi Mai, sorry I don't have a picture of inactive yeast (I'll keep it in mind for a future blog post.) How to tell if the yeast is alive: the mixture should become frothy when combined with the warm water and allowed to rest for 10 minutes. If after 10 minutes the mixture looks exactly the way it did when you added the yeast, the yeast is not alive. If in doubt, buy fresh yeast. Hope that helps and good luck the next time!
Yep that help a lot and thank you so much
Hi... I will surely give a try. Can you tell me where I can get the metal grip, the one you use to take out the muffin pan. Thanks
CyberShop 8288 I bought the plate clip at my local Asian grocery store. Here are links to similar products on Amazon.
www.amazon.com/gp/product/B009PKFY3Y/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B009PKFY3Y&linkCode=as2&tag=runawayriceyt-20&linkId=UG6KD35TWRXUHXTA
www.amazon.com/gp/product/B00KDYU0FI/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00KDYU0FI&linkCode=as2&tag=runawayriceyt-20&linkId=BJUYTD6H5R3Z44H4
Man I need to get that steamer as big as yours because my mom steamer is too small to fit that whole tray (which I own one). Do you think the cup's material that we steam in also play an important factor? To tell you the truth, I have tried this recipe twice, and it was a success for my first time, but a fail the second time. I don't know what I did wrong, but I think I might have kill the yeast when added the coconut milk that was too warm. I did not own the thermometer, but I was able to estimate the temp using my finger since the first time was a success. I just did not like my first time because I used some old flour which had a strong odor to the cakes. My second time trying the recipe was with fresh new ingredients, but it came out as a fail. I was so disappointed! I am still not sure if it was really the yeast problem, because after letting the batter rest, there are still so much foam and bubble growing on top of the batter. When I steam the first batch, I was trying out new silicone molds that I just bought, and there were no honey comb in the cake. I thought silicone mold did not work because the molds did not hold heat which batter cannot rise, so I switch back to using small bowls and it rise very well, but after it cool down, 1/2 of the cake has honeycomb and 1/2 stay flat and doughy. This totally did not happen to my first time. Sorry for such a long comment. I just want to share my experience and let others know if anyone happen to run into my problems.
Hi, I've found that thin metal, glass or porcelain molds/dishes work best for these cakes as they heat up quickly. I've used silicone molds in the past without much success. As you observed, they don't do hold heat and these cakes were not fluffy but sticky and did not have the honeycombs. I don't think you killed the yeast. If you can stick your finger in the liquid comfortably the yeast should be ok. Two things to keep in mind, always heat up the molds/dishes so they are nice and hot before adding the batter--this encourages the quick rise yielding the honeycombs. Secondly, the amount of steam in the steamer is a critical success factor. Make sure you have plenty of water in the bottom basin and the heat is turned to High so you're generating lots of steady steam during the cooking processs. Which half of your cake had the honeycomb the top or bottom half?
Thank you so much for your reply!. I noticed that my cake had honey comb on the top, but it is a bit odd bc it almost seems like it rise in the middle, but the surrounding and bottom stay sticky just like you stated. Also is there a science behind whether more flour/more water affect the cake results? To tell you the truth, I did not expect my first time to be a success because I accidentally add an extra cup of water into the resting batter. I counted it wrong. So what I did is I added about 1/2 cup of more rice flour and a little bit less of water when heated with the coconut milk. I really have no idea how it came out all good with the honey comb. hahah. The second time I follow the exact recipe though. You might be right about the steaming process. My water was low for my second batch, I almost burn the bottom basin, so I keep checking the water and adding it in while steaming other batches. Thank you for teaching me all these tips. I will try this recipe again soon. Hee hee. I really love your recipes, your banh bao recipe was so good too!
sweetpuppy120489 Hi, glad to be of help. The flour and water combo has to be just right to achieve the fluffy honeycombs. Now that you know all the tricks, your next batch will be a success!! I am glad you enjoyed the banh bao recipe and appreciate you taking the time to share your comments. :)
I've seen some recipes not use the tapioca starch, does it make a significant difference if it is used or not? or can I replace it with corn starch instead? :) thanks
Hi, I think it makes a noticeable difference--the tapioca starch is what gives the cakes the spongy, slightly chewy consistency. If you have tapioca starch I would recommend you using it instead of the cornstarch. If cornstarch is all have, then give it a try and let me know how you like it. Good Luck!
alright! thank you! I will tell you :)
+ Vanessa Tan, the recipe uses 14 fluid oz coconut milk so it would be equivalent to 414 ml (volume and not weight) water. However, if you are replacing the coconut milk entirely with water, I would use just 300 ml otherwise the batter will be too thin. Good Luck and let me know how it turns out for you.
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hi can i use tapioca flour instead?whats the difference of tapioca starch and flour?
Tapioca flour is the same as tapioca starch. The Asian markets will label it as "tapioca starch" whereas the Western stores will label it "tapioca flour".
thank u very much for ur response :-)
Hello Trang! I love your videos❤ How can you speak so good english without an accent?
Hi Victoria, thank you for your kind words. I've had many years of English lessons. :)
maybe she was born in United states or came here when she was very little
Can I just use regular sugar instead of vanilla sugar?
Hi Fey, you can use sugar or make your own vanilla sugar by combining 2 tsp sugar with 1/2 tsp vanilla extract. If you have the clear vanilla extract even better.
can we use gluten free rice flour // please answer
Yes, rice flour is typically gluten free.