Transform your brunch table with these delightful Vietnamese Steamed Coconut Rice Cakes, also known as Bánh Da Lợn. Their light, fluffy texture and subtly sweet coconut flavor make them a unique and satisfying dish that elevates any morning gathering.

Why I Love This Recipe

I stumbled upon this recipe during a trip to Vietnam, where street vendors sold these rice cakes fresh and warm. The combination of coconut and rice flour resonated with me, evoking memories of cozy family breakfasts where flavors were celebrated and cherished.

Why You’ll Love It Too

  • Quick to prepare, only 20 minutes from start to finish.
  • Uses just four simple yet flavorful ingredients.
  • Family-friendly with a unique taste that excites.
  • Naturally gluten-free, making it suitable for diverse diets.
  • Versatile—enjoy as is or serve with toppings!

Ingredient Notes

1 cup rice flour (use glutinous rice flour for a chewier texture), 2 tablespoons coconut milk (canned works best for richness), 1 pound of shredded coconut (fresh or frozen, unsweetened preferred), and 1/2 cup sugar (granulated or coconut sugar for a caramel flavor).

Step-by-Step Instructions

  1. Step 1: In a mixing bowl, combine the rice flour, sugar, and shredded coconut.
  2. Step 2: Gradually add coconut milk, stirring until the mixture is smooth and slightly thick.
  3. Step 3: Pour the batter into a greased steaming dish, spreading it evenly.
  4. Step 4: Fill your steamer with water and steam on medium heat for 15 minutes or until the cake is set.
  5. Allow to cool before slicing into portions.

Things I’ve Learned

Ensure your steamer is adequately heated before placing the dish inside to prevent uneven cooking. These rice cakes can be stored in an airtight container in the refrigerator for up to 3 days. For reheating, steam again for a couple of minutes to regain moisture. You can also prepare the batter a day in advance and steam it on the day of your brunch.

FAQs

Q: Can I substitute the rice flour?

A: Yes, you can use glutinous rice flour for a chewier texture, but traditional rice flour works just fine

Q: Is it possible to make this vegan?

A: Absolutely

Q: How should I store leftovers?

A: Keep them in an airtight container in the fridge for up to 3 days, and steam again to serve

Q: Can I add flavors?

A: Feel free to experiment by adding pandan extract for a fragrant twist

Four-Ingredient Vietnamese Steamed Coconut Rice Cakes

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 1 cup rice flour
  • 2 tablespoons coconut milk
  • 1 pound shredded coconut
  • 1/2 cup sugar

Instructions

  1. In a mixing bowl, combine the rice flour, sugar, and shredded coconut.
  2. Gradually add coconut milk, stirring until the mixture is smooth and slightly thick.
  3. Pour the batter into a greased steaming dish, spreading it evenly.
  4. Fill your steamer with water and steam on medium heat for 15 minutes or until set.

This recipe has become a go-to favorite in my kitchen, and I hope it brings as much joy to your table as it does to mine!