Steamed Rice Cakes with Fermented Rice Wine

Steamed Rice Cakes with Fermented Rice Wine ( Bánh Bò Men Cơm Rượu ) - The flavor of these cakes is the best combination between fermented rice wine and coconut milk.

Ingredients

- Rice flour: 300g
- Tapioca starch: 60g
- White sugar: 200g
- Fermented rice wine: 200ml (including rice and its water)
- Coconut juice: 150ml
- Coconut milk: 200ml
- Salt: ½ teaspoon
- Pandan water to create color.

Process

- Pour fermented rice wine on bowl, use spoon to smash well all. Filter to get 200ml its water, the left part, continue to smash well.

- Mix tapioca starch + rice flour + salt + mixture fermented rice wine in step 1 into clean bowl. Use spoon to mix well. Next, pour slowly coconut juice into bowl and use food nylon bag to cover carefully, wait in 12 – 14 minutes.

- Next day, if you see one cover on this mixture face has many small bubbles, it is perfect.

- Mix white sugar with 200ml coconut milk, put on cooking stove and cook with small heat until sugar is melted. Wait to get cold and pour into mixture flour in step 3. Continue to use food nylon bag to cover more 3 – 4 hours.

- Next, separate this mixture into 2 different bowls. One bowl, you keep its traditional color and the left one; add pandan water to create the green color.

- Boil water into steaming stove, arrange small bowls or pattern. When it is boiled hardly, use small brush to spread a little oil on face of each bowl. Here is also the important step to create one of beautiful Vietnamese Dessert Recipes.

- Use spoon to scoop and pour slowly mixture in step 5 into each bowl. Pour until it reaches to ½ each bowl, you should stop because it will be blown when steaming.

- Cover the pot, steam from 7 – 10 minutes. Test by sticking one toothpick on the center of cakes. If it dries, it is perfect.

- Separate out of small bowls, sprinkle a little mixture roasted sesame + salt + sugar on these cakes’ faces.