This Steamed Rice Cakes (Banh Bo Hap) recipe is from my childhood and conjures up so many happy memories. They are sweet, soft and moist and when cut open have honeycombs throughout which give the cakes their interesting spongy and light texture. The Viet version of these cakes are small and they are usually enhanced with food coloring (green, pink, and yellow) for eye-catching appeal.
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.
Remove the mini-muffin pan from the steamer. Allow the Steamed Rice Cakes to cool for 5 minutes before removing from the pan.
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