A guide to making soft and smooth Banh Gio (Vietnamese steamed rice cake).

Instructions for Banh Gio

• 1

  Sauté the Banh Gio Filling

  Place a pan on the stove, add some cooking oil, wait for the oil to heat up, then add 1 tablespoon of garlic, 1 tablespoon of onion, 1 tablespoon of minced shallot and sauté until fragrant. Then add 200g of ground pork.

  When the meat is almost cooked, add 20g of soaked and chopped dried shiitake mushrooms, 30g of soaked and chopped wood ear mushrooms, and 1 tablespoon of fried onions. Season with 1 tablespoon of salt, 1 tablespoon of seasoning powder, 1 tablespoon of pepper, stir well for 5 minutes, then turn off the heat.

  
• 2

  Cook the Banh Gio Dough

  Combine 320g of rice flour, 80g of tapioca starch, and 1/2 tablespoon of salt in a large pot with 1.5 liters of bone broth, then mix well.

  Then, place the pot on the stove and stir constantly over low heat. Add 1 tablespoon of cooking oil and continue stirring until the dough thickens. Turn off the heat.

  
• 3

  Prepare the Banana Leaves

  Blanch the fresh banana leaves in boiling water to clean and soften them for wrapping. Spread a layer on the table, then place a banana leaf on top and fold it into a cone shape.

  
• 4

  Wrap the Banh Gio

  Spoon a spoonful of dough into the cone and spread it evenly. Then, place the filling mixture and quail eggs in the center, and add another spoonful of dough on top of the filling, spreading it evenly. You can dip the spoon in a bowl of cooking oil to make spreading the dough easier.

  
• 5

  Steam the Banh Gio

  Wrap the Banh Gio tightly, tie it with string for extra security, and place it in a steamer. Steam for about 20-25 minutes until cooked.

  
• 6

  Finished Product

  The Banh Gio should be evenly wrapped, and the surface should be glossy when unwrapped. The inside should be cooked through, the dough soft but not mushy. The filling should have a fragrant pepper aroma, the meat tender, and the flavor well-balanced.