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Vietnamese Steamed Rice Cakes Recipe

Vietnamese steamed rice cakes are soft, delicate cakes made from rice flour and tapioca starch, steamed in small molds and often topped with shrimp, scallions, and crispy shallots. This traditional dish is light, flavourful, and perfect as an appetizer, snack, or brunch item.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Appetizer, Breakfast, Snack
Cuisine Chinese
Servings 4
Calories 220 kcal

Ingredients
  

For the Rice Cake Batter

  • 2 cups rice flour
  • ½ cup tapioca starch
  • 1 teaspoon salt
  • 1 tablespoon sugar optional
  • 3½ – 4 cups water
  • 1 tablespoon vegetable oil

Savory Shrimp Topping

  • 1 cup cooked shrimp finely chopped or shredded
  • 1 tablespoon vegetable oil
  • 1 teaspoon fish sauce
  • ½ teaspoon sugar
  • ¼ teaspoon black pepper

Scallion Oil

  • 3 scallions finely sliced
  • 3 tablespoons hot vegetable oil
  • Pinch of salt

Optional Garnishes

  • Fried shallots
  • Crispy pork cracklings
  • Crushed peanuts

Dipping Sauce (Nuoc Cham)

  • ½ cup fish sauce
  • ½ cup warm water
  • 3 tablespoons sugar
  • 2 tablespoons lime juice
  • 1 garlic clove minced
  • 1 small chili finely sliced
  • Rice flour and tapioca starch form the base of these cakes giving them their signature soft yet slightly chewy texture.

Instructions
 

Step 1: Prepare the Batter

  • In a large mixing bowl, whisk together the rice flour, tapioca starch, salt, and sugar. Gradually pour in the water while whisking to avoid lumps. Stir in the vegetable oil and mix until smooth.

Step 2: Rest the Batter

  • Allow the batter to rest for about 15–20 minutes. This helps the flour hydrate and results in smoother steamed cakes.

Step 3: Prepare the Shrimp Topping

  • Heat a small pan over medium heat with 1 tablespoon oil. Add chopped shrimp, fish sauce, sugar, and pepper. Cook for about 3–4 minutes until the shrimp is dry and fragrant. Set aside.

Step 4: Make Scallion Oil

  • Place sliced scallions in a small bowl with a pinch of salt. Heat vegetable oil until hot and pour it over the scallions. Stir gently to combine.

Step 5: Prepare the Steamer

  • Bring water to a gentle boil in a steamer. Lightly oil small ramekins or silicone molds to prevent sticking.

Step 6: Fill the Molds

  • Stir the batter again and pour it into each mold until about ¾ full.

Step 7: Steam the Rice Cakes

  • Place the molds in the steamer and steam for about 8–12 minutes, or until the cakes are set and slightly translucent.

Step 8: Add Toppings

  • Once cooked, remove the cakes from the steamer. Sprinkle shrimp topping, scallion oil, fried shallots, and other garnishes over each cake.

Step 9: Serve

  • Serve the steamed rice cakes warm with the dipping sauce on the side.

Notes

  • Tips for Best Results
  • Stir the batter before pouring each batch because rice flour tends to settle at the bottom.
  • Use silicone molds or lightly oiled ramekins to make unmolding easier.
  • Maintain gentle steam rather than a vigorous boil for smooth cake surfaces.
  • Storage
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat by steaming for 3–5 minutes.
  • Variations
  • Add coconut milk to the batter for a richer flavour.
  • Make a vegetarian version using sauteed mushrooms instead of shrimp.
  • Sweet versions can include pandan flavour and coconut cream topping.