Bánh đúc is a Vietnamese steamed rice cake. It could be sweet or savoury. In Southern Vietnam, there is banh duc la dua ...

(~17.6 oz) 1 bowl tapioca starch (100g) ( ~1 US cup) 1 package active/instant dry yeast 7g (~ 1/4 oz) ( eg. Fleischmann's) 400ml coconut milk (~ 13.5 Fl.oz.) 1 ½ bowl sugar (300g) (~ 1 ½ US cup) 2 bow ...

My family is from Vietnam and Hong Kong, so we celebrate by making nian gao, or steamed rice cake, from scratch. I can vividly recall my Vietnamese grandmother making bánh chưng, or savory rice ...

To serve, the steamed nian gao is often sliced, dipped in egg, and then pan-fried. In Shanghainese cuisine, chao nian gao, or "fried year cake," consists of savory, white non-glutinous rice cakes ...

It is made with crushed rice, which is then baked in special pans called Oadu. It is a steamed rice cake that is fluffy, light on the stomach, and has a sweet taste due to the addition of dry fruits ...

After being browned, they are placed over a sponge cake covered with fresh cream containing rice crackers, representing steamed rice. Caramel jelly is poured in place of a soy-based sauce ...