♡Vietnamese Steamed Rice Cakes (Cow Cakes)//Bánh Bò Hấp♡ Recipe

Hello dear viewers!
Today we are making Bánh Bò Hấp, a Vietnamese steamed rice cake (sometimes translated as 'cow cake' as bò can also mean cow!). These are different from the similar Chinese white sugar sponge cake (白糖糕) in its use of coconut milk.
These rice cakes are so bouncy, fluffy, and chewy while having such a gorgeous, interesting jelly-like honeycomb texture. These are always very popular with children because of their fun colours and spongy texture. You can leave them uncoloured if you wish, or you can use pandan paste or your choice of food colouring you like!
These great on their own, but even better served with coconut milk (salted and sweetened for more flavour) and roasted sesame seeds.

Ingredients:
♡50ml warm water
♡2 teaspoons active dry yeast
♡400g rice flour
♡35g tapioca starch
♡500ml water
♡250g sugar
♡400ml coconut milk
♡vegetable oil, for greasing moulds
Optional:
♡pandan paste
♡pink food colouring
Serve with:
♡Coconut milk (can put pinch of salt and sugar for more flavour)
♡Sesame seeds (can roast first for more flavour)

Enjoy!