Name: Bánh Bò Hấp – Vietnamese Steamed Honeycomb Cake
Prep time: 15 min
Cook time: 15 min
Total time: 3 h 30 min
Cuisine: Vietnamese
Ingredients: 1 1/2 cups rice flour; 2 teaspoons tapioca starch; 1 cup coconut milk; 1/2 cup sugar; 1/2 teaspoon vanilla extract; 1 teaspoon active dry yeast; 3 tablespoons warm water (100–110°F); 1/8 teaspoon salt

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Bánh Bò Hấp – Vietnamese Steamed Honeycomb Cake a soft, bouncy, and lightly sweet Vietnamese dessert, Bánh Bò Hấp stands out with its iconic honeycomb-like texture. Made from a simple mix of rice flour, coconut milk, and yeast, this steamed treat delivers a unique chewy bite and gentle sweetness. It’s naturally gluten-free and a beautiful showcase of Vietnamese home-style desserts.

Bánh Bò Hấp – Vietnamese Steamed Honeycomb Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups rice flour

2 teaspoons tapioca starch

1 cup coconut milk

½ cup sugar

½ teaspoon vanilla extract

1 teaspoon active dry yeast

3 tablespoons warm water (100–110°F)

⅛ teaspoon salt

Directions

I start by dissolving the active dry yeast in warm water and letting it sit for about 10 minutes until it becomes foamy.

While the yeast activates, I mix the rice flour, tapioca starch, sugar, and salt together in a large bowl.

Then I pour in the coconut milk and vanilla extract, stirring until everything is well combined and smooth.

Once the yeast is ready, I add it to the batter and stir it in thoroughly.

I cover the bowl with a clean towel and let the batter rest in a warm place for 2 to 3 hours to ferment and develop its texture.

I prepare the steamer by boiling water and greasing small heatproof bowls or ramekins with oil.

After fermentation, I gently stir the batter (careful not to overmix), then pour it into the prepared bowls, filling each about ¾ full.

I place the bowls into the steamer, cover with a lid wrapped in a towel (to avoid water droplets falling onto the batter), and steam for 12–15 minutes.

Once steamed, I let the cakes cool for about 5 minutes before removing them from their molds.

I enjoy them warm or at room temperature to fully appreciate the chewy, airy texture that gives them their “honeycomb” name.

Servings and timing

This recipe yields about 6 small cakes.

Prep Time: 15 minutes (plus 2–3 hours resting time)

Cook Time: 15 minutes

Total Time: Approximately 3 hours 30 minutes

Calories per cake: Around 185 kcal

Variations

I sometimes infuse the batter with pandan extract for a fragrant, green version of bánh bò hấp.

To add more depth, I swap white sugar for palm sugar or coconut sugar.

For mini bite-sized versions, I pour the batter into silicone cupcake molds instead of bowls.

Some cooks like to top these cakes with toasted sesame seeds or a sprinkle of grated coconut for texture and visual flair.

Storage/Reheating

I store leftover bánh bò hấp in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days. To reheat, I steam them again for about 5 minutes or microwave them for 20–30 seconds with a damp paper towel on top to keep them moist. I avoid freezing them, as it tends to ruin their springy texture.

FAQs

What gives bánh bò hấp its honeycomb texture?

The honeycomb texture comes from the fermentation process. The yeast creates tiny air pockets in the batter, which expand during steaming and form that airy, bouncy structure.

Can I use instant yeast instead of active dry yeast?

Yes, I can use instant yeast. Since it doesn’t need to be dissolved beforehand, I just mix it directly into the dry ingredients. But I still allow the batter to rest and ferment to develop the right texture.

Why did my bánh bò turn out dense?

If the cakes are dense, it might be due to under-fermentation, overmixing the batter after fermentation, or steaming over too low heat. I make sure the batter has rested long enough to bubble and that the steamer maintains a steady, high temperature.

Can I make this without tapioca starch?

Tapioca starch helps give the cake its signature chewiness. I’ve made it without, but the texture turns out softer and less elastic. I recommend keeping it in for the best result.

What should I serve with bánh bò hấp?

I often serve these on their own or with a drizzle of coconut sauce. They also pair nicely with Vietnamese tea or a light iced coffee.

Conclusion

Bánh Bò Hấp – Vietnamese Steamed Honeycomb Cake is one of those magical recipes that transforms a few pantry ingredients into something truly special. I love the satisfying bounce, the subtle sweetness, and the tropical aroma of coconut. Whether I’m making it for a Vietnamese-themed dinner or simply craving a comforting homemade dessert, this steamed honeycomb cake always hits the spot.

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Bánh Bò Hấp – Vietnamese Steamed Honeycomb Cake

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Author: Cheryl
Total Time: 3 hours 30 minutes
Yield: 6 small cakes
Diet: Gluten Free

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Description

Bánh Bò Hấp is a soft, chewy, and lightly sweet Vietnamese steamed cake known for its unique honeycomb-like texture. Made with rice flour, coconut milk, and yeast, it’s naturally gluten-free and dairy-free, making it a perfect inclusive dessert option.