Top 13 Best Steamed Cakes You Should Try

Pigskin Cake is a popular Vietnamese dessert, especially in the Southern region. Made from tapioca flour, sugar, grated coconut, vanilla, pandan leaves, and other ingredients, this cake has a filling made from mashed yellow beans, taro, or finely shredded and steamed. Skilled bakers often blend durian with the filling for an added fragrance. The cake is steamed in small molds shaped like hearts or flowers, or in larger molds which are then cut into pieces for serving.

Ingredients:

• 200g yellow beans.
  
• Salt.
• 500g tapioca flour.
  
• 100g rice flour.
  
• 400g sugar.
  
• 10 pandan leaves.
• 1 bottle of vanilla extract.
  
• Coconut milk.

Instructions:

• Step 1: Rinse the yellow beans, soak them in warm water for 3-4 hours, then cook them until soft. Mash the cooked beans with a pinch of salt. Wash and cut the pandan leaves, pound them, and extract the juice. Divide the tapioca flour, rice flour, and sugar into two parts. Mix one part with the mashed yellow beans, coconut milk, and vanilla extract. Add pandan juice to the other part of the flour mixture. Mix the remaining sugar with coconut milk and dissolve it. If desired, you can add 4 drops of green food coloring for a more appealing color.
• Step 2: Prepare a steaming pot with plenty of water. Grease the mold with a little oil, place the mold in the pot, and layer the mixture into the mold. After each layer is steamed, pour in the next one until the mold is full. Each cake takes about 20 minutes to steam.
• Step 3: Once the last layer is steamed, remove the mold from the pot and let it cool completely. After cooling, invert the mold onto a plate to release the cake.

The Steamed Red Bean Cake is a delightful dessert that's light on the palate with a soft and fluffy texture. It has a beautiful white color with a hint of red that makes it visually appealing. It's even better when paired with a hot cup of tea, making it a perfect treat.

Ingredients:

• 200g red beans.
• 600ml water.
  
• 250g plain rice flour.
• 180g glutinous rice flour.
• 80g sugar.

Instructions:

• Step 1: Mix the plain rice flour, glutinous rice flour, and sugar in a large bowl. Cook the red beans until soft, then separate the beans from the cooking water. Add the cooking water to the flour mixture and stir well. Sift the mixture to make it smooth.
• Step 2: Take one-third of the sifted flour mixture and combine it with the cooked red beans. Mix thoroughly. Grease a tray with a thin layer of oil, then sprinkle a layer of the sifted flour mixture at the bottom of the tray.
• Step 3: Spread a layer of the red bean mixture over the flour layer, then add another layer of sifted flour on top. Continue layering until all the ingredients are used up. Place the tray into a steamer and steam for 30-40 minutes until the cake is fully cooked.

Coconut Water Sponge Cake is a beloved dessert, cherished for its fragrant, creamy coconut flavor and its soft, slightly chewy texture. The cake has a unique, smooth, shiny surface that makes it visually appealing, and its light fluffiness makes it easy to enjoy with every bite.

Ingredients:

• 100g rice flour.
  
• 60g tapioca flour.
  
• 70g sugar.
• 250ml fresh coconut water.
  
• 50ml coconut milk.
• A pinch of salt.
  
• 3g baking powder.
• 3g dry yeast.
• Toasted sesame seeds, crushed.

Instructions:

• Step 1: Mix the rice flour, tapioca flour, yeast, salt, sugar, and baking powder in a bowl. Add about 2/3 of the coconut water and knead for 10 minutes. Gradually add the remaining coconut water and coconut milk, kneading until smooth. Cover with plastic wrap and let it rise for 3-4 hours or until the dough becomes bubbly.
• Step 2: Bring a pot of water to a boil. Grease a large bowl or mold, then heat it in the steamer for 5 minutes. Once the mold is hot, pour in the dough and cover. Steam for 15-17 minutes until the cake is fully cooked.
• Step 3: Remove the cake from the mold, place it on a plate, drizzle with coconut milk, and sprinkle with toasted sesame seeds. Serve and enjoy.

Salted Egg Sponge Cake is a favorite treat for many, particularly home bakers searching for the perfect recipe. With its rich, creamy flavor and irresistible texture, this cake has won over the hearts of many, especially children. Its unique taste makes it a go-to indulgence for dessert lovers.

Ingredients:

• For the cake base: 4 eggs, 50ml fresh milk, 60ml vegetable oil, 85g all-purpose flour, 55g sugar, 1/2 teaspoon lemon juice, a pinch of salt, 1 teaspoon freshly grated lemon zest, shredded pork floss, cheese, 4 salted egg yolks.
• For the cream sauce: 1 egg, 10g cornstarch, 50ml whipping cream, 40ml fresh milk, 30g sugar, 10g melted butter, salt.

Instructions:

• Step 1: Separate the egg yolks from the egg whites. In a large bowl, whisk the yolks with vegetable oil, milk, and 15g sugar until well combined. Sift in the flour and mix until smooth. Add the lemon zest and stir well. In another bowl, beat the egg whites with lemon juice on medium speed for 1 minute. Gradually add the remaining 40g sugar and continue beating until stiff peaks form.
• Step 2: Grease a cake pan with oil or line it with parchment paper. Pour the batter into the pan and tap the pan gently on the table to release air bubbles. Preheat the oven to 150°C (302°F) for 15 minutes. Place the pan in the lower section of the oven and bake for 30-35 minutes until golden brown.
• Step 3: For the salted egg yolks, separate the yolks from the whites and rinse them under water. Soak the yolks in white wine, star anise, and cinnamon for 10 minutes to remove the fishy smell and infuse fragrance. Afterward, brush them with oil and bake or steam for 10 minutes until fully cooked.
• Step 4: In a bowl, whisk together an egg, sugar, cornstarch, milk, and whipping cream. Pour the mixture into a pot and cook on low heat, stirring constantly until it thickens. Once thickened, add melted butter and stir for a few more minutes before removing from heat and letting it cool.
• Step 5: Once the cake is removed from the pan, cover it with the cream sauce, then sprinkle with prepared pork floss. Garnish with the baked salted egg yolks and small pieces of cheese for decoration.

Steamed Banana Cake is a beloved snack from Southern Vietnam, widely adored for its rich flavor and texture. This cake features soft, chewy banana layers topped with creamy coconut milk that has a touch of salt, making it a delightful balance of sweet and savory. The addition of crushed roasted peanuts and fragrant sesame seeds gives it a beautiful texture and aroma.

Ingredients:

• Bananas: Choose ripe, plump bananas with evenly yellow skins.
• Coconut: Select mature coconuts with dark brown husks, clean and grate the flesh.
• Tapioca flour: To create the right texture.
• Rice flour.
• Golden sugar.
• Peanuts, sesame seeds, 1 vanilla extract, and a pinch of salt.

Instructions:

• Step 1: Peel and slice the bananas into thin 3mm rounds. Place them in a bowl with golden sugar, tapioca flour, and a little rice flour. Add water and stir well. In another bowl, mix grated coconut with warm water, squeeze out the coconut milk. Roast the peanuts and sesame seeds until fragrant.
• Step 2: Prepare a greased steaming tray to make it easy to remove the cake later. Set up your steamer and wait for the water to boil. Pour the banana mixture into the tray, ensuring it's about 3-4 cm deep. Cover the tray and steam for 30-40 minutes. After 30 minutes, check with a toothpick. If it comes out clean, the cake is done. Remove the tray from the steamer and let the cake cool before cutting it into slices.
• Step 3: In a saucepan, heat the coconut milk, adding a pinch of salt and some tapioca flour to thicken. Stir constantly until the mixture becomes creamy and smooth. Remove from heat. Pour the coconut milk over the cooled banana cake slices and sprinkle with crushed peanuts and sesame seeds.

Instead of the usual sandwich, why not try steaming your bread with meat and pairing it with fish sauce? On days when you're tired of rice, take those leftover bread rolls and turn them into a delicious and simple steamed bread with meat dish.

Ingredients:

• Cooking oil.
• Bread rolls.
• 1 shallot.
• 200g pork shoulder.
• 100g minced beef.
• Half a radish and half a carrot, finely chopped.
• 50g wood ear mushrooms, chopped.
• Some chopped green onions.
• Seasoning: sugar, salt, fish sauce, seasoning powder, vinegar, garlic, chili...
• Pickled vegetables, fresh herbs, fried shallots, roasted peanuts for garnish...

Instructions:

• Step 1: Heat a pan and sauté 1 minced shallot until fragrant. Add the minced pork and beef and cook thoroughly. Season with 1 tablespoon of fish sauce, 1/4 teaspoon of salt, and 1 teaspoon of seasoning powder.
• Step 2: Add half a grated radish, half a grated carrot, 50g of chopped wood ear mushrooms, and a handful of chopped green onions to the pan. Stir-fry until everything is cooked through.
• Step 3: In a separate pan, prepare a dipping sauce by simmering sugar and fish sauce in a 2:1 ratio (2 small cups of sugar to 1 cup of fish sauce). Stir until the sugar dissolves. Then add warm water in a 1:1 ratio, followed by minced garlic, chili, pickled vegetables, and 1 tablespoon of vinegar.
• Step 4: Slice the bread into bite-sized pieces. Lightly mist both sides of the bread with water and steam for about 5 minutes.
• Step 5: Once the bread is steamed, spread some fried shallots, top with the cooked meat, roasted peanuts, and fried shallots, then enjoy!

Steamed Rice Dumplings are a popular dish made with a blend of rice flour, tapioca starch, and broth, filled with minced pork, wood ear mushrooms, and seasonings. In the southern part of Vietnam, the filling is also enhanced with quail eggs. The dumplings have a unique shape, resembling a hand with fingers slightly curved, wrapped in banana leaves and steamed to perfection.

Ingredients:

• 400g rice flour.
• 100g tapioca starch.
• 2 liters of bone broth, plus 200ml of water separately.
• 2 tablespoons of cooking oil.
• 500g minced pork.
• 200g dried shallots, peeled and finely chopped.
• 100g dried wood ear mushrooms.
• 3 teaspoons of seasoning powder, 1 tablespoon of fish sauce, 1 teaspoon of pepper, 1 teaspoon of sugar.

Instructions:

• Step 1: Soak the wood ear mushrooms and dried shiitake mushrooms in water until they soften. Trim off any tough stems, rinse well, and chop finely.
• Step 2: Combine the mushrooms, minced pork, chopped shallots, and seasonings in a bowl. Mix everything together thoroughly.
• Step 3: Strain the bone broth to remove the bones and impurities. Add water to make 2 liters of liquid. Season with a pinch of seasoning powder. Add the rice flour and tapioca starch to the broth and let it soak for at least an hour to allow the flour to absorb the liquid.
• Step 4: Heat the mixture over medium heat. Stir the batter with a wooden spoon to prevent it from sticking to the bottom of the pot. Once the mixture starts to boil and thicken, remove from heat.
• Step 5: Lay two layers of banana leaves, placing the green side down for the outer layer and green side up for the inner layer. Fold the banana leaves into a triangle shape. Scoop a spoonful of the batter into the leaf funnel, then add the filling. Top with another spoonful of batter, spreading it evenly to cover the filling. Fold the leaves to seal the dumpling and tie with string.
• Step 6: Place the wrapped dumplings in a steamer and steam for about 20 minutes until cooked through.

Water Fern Cake is a popular dish in Central Vietnam, though it can also be found in the southern regions. Known for its delicate, savory flavor with a hint of fresh shrimp, this dish is sure to capture your heart with its unique taste and texture from the very first bite.

Ingredients:

• 125g rice flour.
• 25g tapioca starch.
• 400g shrimp, peeled and deveined.
• 30g dried shrimp.
• 1 shallot, 1 small garlic clove, 2 stalks of green onion.
• Seasonings: fish sauce, pepper, salt, sugar.
• 50ml cooking oil.
• 1 loaf of bread.

Instructions:

• Step 1: Mix the rice flour, tapioca starch, and 1/2 teaspoon of salt together. Gradually add 250ml cold water, then mix in 350ml hot water, stirring until the batter is smooth. Let the batter sit overnight to reduce the sourness and improve the texture.
• Step 2: Grease small cups with oil, then pour the batter into each cup, filling about 2/3 full. Steam for 8-10 minutes until the cakes turn opaque and firm.
• Step 3: Grind or crush the fresh and dried shrimp. Heat a pan with a little oil, sauté garlic, then add the shrimp mixture and stir-fry over low heat until the shrimp is dry and fragrant.
• Step 4: Transfer the steamed cakes to a plate, top with a spoonful of shrimp, a sprinkle of green onion, and crispy fried bread crumbs. Serve with a side of green chili fish sauce.

Steamed dumplings are a well-known breakfast dish among the Chinese, but their rich flavor and intricate preparation have made them a beloved snack in Vietnam. When it comes to shrimp and pork dumplings, the first thing that comes to mind is the savory filling, with tender pork and crunchy shrimp. However, the most striking feature is probably the thin, translucent wrapper, which allows the colorful filling to shine through.

Ingredients:

• 100g tapioca starch.
• 100g rice flour (or you can use 200g of pre-made dumpling flour).
• ½ teaspoon salt.
• Hot water.
• 350g fresh shrimp.
• 150g minced pork.
• 3-4 shiitake mushrooms (or other dried mushrooms).
• 1 onion.
• Minced garlic and ginger.

Instructions:

• Step 1: Dissolve the tapioca starch and rice flour in about 200ml hot water, adding salt while mixing until the flour is fully dissolved. Knead the dough until it becomes smooth and elastic, then let it rest for 10 minutes. Be careful not to add too much water at once; gradually add water and adjust the amount to avoid a too-wet dough, which would make it difficult to shape.
• Step 2: While the dough rests, prepare the filling: Combine the shrimp and pork, seasoning with spices to taste, and set aside.
• Step 3: Knead the dough again, then roll it into a long shape. Cut the dough into small pieces, about 3cm in size. Roll each piece into a thin, round sheet.
• Step 4: Place the filling in the center of each dough disc and fold the edges over, creating layers of pleats. Be sure to press the edges firmly so that the dumplings do not open while steaming.
• Step 5: Prepare a steamer by adding water to the pot. Place the dumplings into the steamer and steam for about 10 minutes until the shrimp and pork filling is cooked. Avoid over-steaming to prevent the dumplings from becoming soggy.

The Peanut Rice Cake has been a staple in Northern Vietnam for a long time. This simple dish is made by mixing rice flour with limewater, then cooking it slowly over low heat until it thickens, with crunchy boiled peanuts scattered throughout. Though it's a simple recipe, the texture of the cake—smooth and chewy with the crispiness of the peanuts—is perfectly complemented by the rich, savory flavor of fermented soy sauce. The result is a wonderful balance of flavors that make this dish truly special.

Ingredients:

• 500g high-quality rice flour.
• 1.8-2 liters limewater.
• 200g peanuts (boiled).
• Vegetable oil, salt, and sugar.
• Fermented soy sauce (choose one that has been aged for at least one year to get the clearest limewater without bitterness, ensuring a more fragrant and delicious rice cake).

Instructions:

• Step 1: Soak the peanuts in clean water for about 6 hours, then boil them until tender. In a large bowl, combine the rice flour with 2 liters of limewater, stirring to dissolve the flour evenly. Add ½ teaspoon of salt and mix until dissolved. Place the mixture in the fridge for about 2 hours to let the flour expand, then remove it.
• Step 2: Pour the flour mixture into a pot and heat over medium-high. Stir constantly in one direction with chopsticks to ensure the flour dissolves evenly, resulting in a smooth, chewy texture. Once the mixture thickens, reduce the heat and add 3 tablespoons of oil, mixing thoroughly. Cover the pot and cook for about 15 minutes until the rice flour has completely thickened.
• Step 3: Add the boiled peanuts into the thickened rice flour mixture, increase the heat to medium, and cook for an additional 5-7 minutes before turning off the stove. Finally, pour the mixture into a mold or deep plate to cool. Once cooled, cut into bite-sized pieces for serving.

Flan cake, also known as caramel custard or "bánh lăng", is a steamed dessert made primarily from eggs, milk, and caramelized sugar. Although it originated in European cuisine, this dessert has become a favorite worldwide. In Vietnam, flan cake is especially popular in urban areas as a beloved sweet treat among young people.

Ingredients:

• 380g of sweetened condensed milk.
• 760ml of hot water.
• 8 eggs.
• White sugar for making caramel.

Instructions:

• Step 1: Pour the sweetened condensed milk into a large bowl and use the empty can to measure 2 cans of hot water. Crack all the eggs into a separate bowl and gently whisk them to avoid creating too much foam. Strain the eggs to remove any fibers. Pour the beaten eggs into the milk mixture and stir gently with a spoon to avoid bubbles.
• Step 2: In a pan, melt the sugar until it turns golden brown and starts to smoke. Add a small amount of hot water, and optionally a squeeze of lemon juice. Turn off the heat and quickly pour the caramel into a metal tray, ensuring it coats the bottom evenly. Let the caramel set.
• Step 3: Gently pour the milk and egg mixture into the caramel-coated tray, being careful not to mix the caramel with the liquid.
• Step 4: Place the tray into a steamer and cook for about 30 minutes. Check the surface of the flan. It should be smooth and firm. Insert a skewer into the center, and if it comes out clean, the flan is ready.

Cassava Rice Cake is a simple yet beloved dessert of Southern Vietnam, often evoking fond memories of childhood for many, from rural areas to the cities. The name "bánh tằm" refers to the shape of the cake, long and slender, coated with grated coconut resembling silkworms. The chewy texture, combined with the fragrant and rich coconut flavor, makes it a delightful treat, typically served with roasted sesame seeds and sugar.

Ingredients:

• Fresh cassava or cassava flour.
• Tapioca flour.
• Coconut.
• Food coloring or natural extract for color.
• White sesame seeds.
• Sugar.
• Coconut milk.

Instructions:

• Step 1: Grate the fresh cassava or use cassava flour.
• Step 2: Mix the grated cassava or flour with tapioca flour and add food coloring if desired. Steam the mixture until cooked, then let it cool before cutting it into long pieces (or any shape you prefer).
• Step 3: Grate fresh coconut into fine shreds. Roll the rice cakes in the shredded coconut and arrange them on a plate. Serve with roasted sesame seeds, sugar, or coconut milk to enhance the flavor and richness of the dish.

Steamed Pork Buns may have originated in China, but they have undergone a unique transformation in Vietnam. Vietnamese bao buns tend to be smaller and feature a different filling, usually consisting of ground pork, shiitake mushrooms, wood ear mushrooms, vermicelli noodles, Chinese sausage, quail eggs, or chicken eggs. Today, bao buns have become a popular street food and are a convenient breakfast option for many Vietnamese people.

Ingredients:

• 500g bao flour, with one packet of dry yeast.
• 180ml sweetened fresh milk.
• 1 chicken egg.
• 400g ground pork.
• 10 quail eggs.
• 3 tablespoons sugar.
• 1 tablespoon seasoning powder.
• 1 teaspoon pepper.
• 1/2 teaspoon salt.
• 20g onion.
• 20g shallots.
• 30g jicama.
• 10g wood ear mushrooms.

Instructions:

• Step 1: Place 500g of flour in a large bowl. Mix half of the dry yeast packet with 180ml of warm milk, and let it sit for about 10 minutes to activate the yeast. Add 2 tablespoons of sugar and a pinch of salt to the flour, then add the activated yeast mixture. Beat the egg whites from one egg and add it to the flour mixture, then knead until the dough is smooth and elastic. Shape the dough into a ball, coat it lightly with oil to prevent sticking, cover with plastic wrap, and let it rest for about 1 hour until it doubles in size.
• Step 2: Boil the quail eggs, peel them, and set aside. Grate the jicama, finely chop the onion, shallots, and soaked wood ear mushrooms. Sauté the onion and shallots until golden, then set aside. Mince the pork and combine it with the grated jicama, chopped onions, shallots, wood ear mushrooms, and the remaining seasonings. Take a portion of the pork mixture and form it into a flat patty, placing 1–2 quail eggs in the center, then shape it into a ball.
• Step 3: Once the dough has risen, punch it down and knead it for another 5 minutes. Divide the dough into small portions and flatten each piece into a round disc. Place the meatball with quail eggs in the center, then fold the dough around it, sealing the edges and forming a round bun. Lightly press the buns into a mold to shape them.
• Step 4: Place the buns in a steamer, cover, and let them rest for 10 minutes before steaming. Steam for 20 minutes, or until the buns are fully cooked.