Steamed Rice Cakes / Cow Cakes (Banh Bo Hap)

Activating the Yeast

1. Heat 1/2 cup water to approximately 100 F (38 C). Add the active dry yeast and sugar and stir together. Let the mixture rest for 10 minutes or until it becomes frothy.

Making the Batter 2. In a large bowl, add the rice flour, tapioca starch and 2 cups water. Whisk together until the mixture is smooth and free of lumps. Add the yeast mixture to the flour mixture and combine well. Cover the bowl with plastic wrap and let the batter rest on the counter for 2 hours. (If making this during the winter months, please see the notes below.) 3. In a large measuring cup or bowl, combine the sugar, vanilla sugar, coconut milk and remaining 1 cup water. Whisk together until the sugar is dissolved. Microwave the liquid on High for 1 minute. Let the coconut milk mixture cool until the temperature is approximately 100 F (38 C). 4. Pour the coconut milk mixture into the batter and whisk together, combining well. Strain the batter. Pour the batter into 4 separate cups or bowls, approximately 1 3/4 cups in each. Add your choice of food coloring to each batch. Let the batter rest for 30 minutes.

Steaming the Cakes 5. Fill a steamer basin three-quarters full with water. Cover and bring to a rapid boil over High heat. 6. Using a small brush, lightly oil each of the muffin cups with vegetable oil. Place the empty mini-muffin pan into the steamer tray and steam for 1 minute. 7. Stir the batter a few times and then pour the batter into the muffin cups, filling each cup almost to the top. (Leave some room so the cakes can expand and rise.) Cover and steam the cakes for 3 minutes. Remove the steamer lid and wipe off the moisture with a kitchen towel. Replace the lid and steam for another 3 minutes. 8. Remove the mini-muffin pan from the steamer. Allow the Steamed Rice Cakes to cool for 5 minutes before removing from the pan. 9. A simple and delicious way to serve these cakes is to drizzle them with creamy coconut sauce and then top with roasted sesame seeds. 10. Refrigerate any remaining portions for up to 1 week. To reheat, warm in the microwave.

Yields: 5 dozen cakes

NOTES, TIPS & TRICKS

• During the colder months, the batter may not rise as quickly. To encourage the batter to rise, place the bowl in the oven with the light on and close the door. The light will generate additional heat and further activate the yeast. During the summer months (air temperature in the 70's), letting the batter rest on the kitchen counter is just fine.
• Use liquid or gel food coloring. Gel food coloring requires lots of mixing. Be sure to mix it into the batter evenly so there are no streaks or blotches of color. When adding food coloring, keep in mind the colors brighten when the cakes are steamed so go easy on the food coloring and don't add too much.
• Having two sets of mini-muffin pans is best. As one batch is cooling you can start steaming another one. You'll be able to make the cakes quickly. As an alternative to using mini muffin pans, use any small dishes or cups. Try to keep them about the same size so they are done steaming at the same time. To test for doneness, insert a toothpick into a cake and if it comes out clean, it's done.
• Wrap a large kitchen towel around the steamer lid to absorb the moisture. This saves time as you don't have to continually wipe the lid as the cakes are steaming.