Steamed Savory Rice Cakes with Shrimp Floss

Prepare the rice cake batter: In a large bowl, whisk together rice flour, tapioca starch, salt, and water until smooth. Let the batter rest for at least 15 minutes.

Make the shrimp floss: Peel and devein the shrimp. Boil or steam shrimp until cooked through, about 3-5 minutes. Drain, cool slightly, then finely shred the shrimp by hand or with a food processor. Heat 1 tbsp of vegetable oil in a pan, add minced shallots and sauté until fragrant. Add shredded shrimp, 1 tbsp fish sauce, and sugar. Sauté over medium-low heat, constantly stirring and breaking up the shrimp until it is dry and fluffy, resembling floss. This takes about 10-15 minutes.

Prepare scallion oil: Finely chop the scallions. Heat 2 tbsp of vegetable oil in a small saucepan until shimmering, then pour it over the chopped scallions in a heatproof bowl. Stir gently.

Steam the rice cakes: Lightly grease your Bánh Bèo molds (small ceramic or metal dishes). Heat a steamer until the water is boiling rapidly. Stir the batter well before each pour. Pour about 2-3 tbsp of batter into each mold, filling them about halfway. Place the molds in the steamer and steam for 5-7 minutes, or until the cakes are translucent and cooked through. Carefully remove and let cool slightly before unmolding.

Assemble and serve: Arrange the steamed rice cakes on a serving platter. Drizzle each cake with a little scallion oil, then top generously with the homemade shrimp floss and a sprinkle of fried shallots. Serve immediately with Nuoc Cham dipping sauce on the side.