Kazakh-Style Steamed Rice Cakes

Ingredients

In this Kazakh adaptation, the traditional Vietnamese Bánh bèo is transformed to suit the flavors and ingredients of Kazakh cuisine. While the original dish features a variety of toppings such as shrimp and fish sauce, the Kazakh version incorporates ground meat, onions, and herbs. Additionally, the use of melted butter adds a rich and indulgent element to the dish, enhancing its flavor profile. We alse have the original recipe for Bánh bèo, so you can check it out.

• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 1/2 cup (60g) tapioca starch 1/2 cup (60g) tapioca starch
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cups (470ml) water 2 cups (470ml) water
• 1/2 cup ground meat (beef or lamb) 1/2 cup ground meat (beef or lamb)
• 1 small onion, finely chopped 1 small onion, finely chopped
• Fresh herbs (such as cilantro or dill), for garnish Fresh herbs (such as cilantro or dill), for garnish
• 2 tablespoons melted butter 2 tablespoons melted butter

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 6g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, tapioca starch, and salt.
2. 2.
   Gradually add water to the dry ingredients, whisking until a smooth batter is formed.
3. 3.
   In a separate pan, cook the ground meat and chopped onion until browned and fragrant.
4. 4.
   Prepare a steamer by filling a pot with water and placing a steaming basket or rack inside.
5. 5.
   Grease small heatproof bowls or ramekins with oil to prevent sticking.
6. 6.
   Pour a thin layer of the batter into each greased bowl, filling them about halfway.
7. 7.
   Place the bowls in the steamer and cover with a lid. Steam for 5-7 minutes, or until the rice cakes are cooked through and set.
8. 8.
   Remove the bowls from the steamer and let them cool slightly.
9. 9.
   Carefully remove the steamed rice cakes from the bowls and arrange them on a serving platter.
10. 10.
    Top each rice cake with a spoonful of the cooked ground meat and onion mixture.
11. 11.
    Garnish with fresh herbs and drizzle melted butter over the top.
12. 12.
    Serve warm and enjoy!

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smooth texture in the rice cakes.
• Tapioca starch — Tapioca starch adds a chewy texture to the cakes. If unavailable, you can substitute with cornstarch.
• Ground meat — Use lean ground meat for a healthier option. You can also experiment with different types of meat such as beef, lamb, or a combination.

Tips & Tricks

• To prevent the rice cakes from sticking to the bowls, lightly grease them with oil before pouring the batter.
• Adjust the thickness of the batter according to your preference. Thicker batter will result in denser cakes, while thinner batter will yield lighter cakes.
• Experiment with different toppings such as sautéed mushrooms or shredded cheese for a unique twist.

Serving advice

Serve the Kazakh-Style Steamed Rice Cakes as an appetizer or a light meal. They are best enjoyed warm, straight from the steamer.

Presentation advice

Arrange the steamed rice cakes on a platter, ensuring they are evenly spaced. Top each cake with a generous amount of the ground meat and onion mixture. Garnish with fresh herbs and drizzle melted butter over the top for an appetizing presentation.