Vietnamese Open-Faced Glutinous Rice Cakes with Savory Shrimp Topping

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Banh It Tran is a beloved savory snack from Tay Ninh province in southern Vietnam, traditionally made by Khmer-Vietnamese communities. Unlike wrapped versions, these open-faced cakes showcase a glistening mound of seasoned dried shrimp and crispy pork atop chewy, translucent glutinous rice discs. They are commonly served at family gatherings, festivals, and afternoon tea with a cup of jasmine tea.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 18 gFat
• 7 gSaturated Fat
• 62 gCarbs
• 2 gFiber
• 8 gSugar
• 18 gProtein
• 720 mgSodium
• 280 mgPotassium
• 65 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the glutinous rice cake base

• 2 cups glutinous rice flour
• 1/4 cup rice flour
• 2 tbsp granulated sugar
• 1/2 tsp fine sea salt
• 3/4 cup warm canned coconut milk, stirred
• 1/4 cup warm water, plus more if needed
• 1 tbsp vegetable oil
• Banana leaf squares or parchment rounds, for lining

For the savory shrimp and pork topping

• 4 oz dried shrimp, soaked 20 minutes and finely chopped
• 3 oz pork belly, finely diced
• 4 cloves garlic, minced
• 3 tbsp vegetable oil
• 2 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 1/2 tsp freshly ground black pepper

For garnish

• 2 stalks scallions, thinly sliced
• 2 tbsp crispy fried shallots
• 1 tbsp toasted white sesame seeds
• 1/4 cup freshly grated mature coconut (optional)

Directions

1. In a large mixing bowl, whisk together the glutinous rice flour, rice flour, sugar, and salt. Pour in the warm coconut milk and 1/4 cup warm water, stirring with chopsticks until a soft, pliable dough forms; add a splash more water if too dry or a dusting of flour if sticky. Knead briefly until smooth, coat with the vegetable oil, cover, and rest for 15 minutes.
2. Meanwhile, prepare the topping: heat the oil in a small skillet over medium heat, add the diced pork belly, and cook for 4 to 5 minutes until the fat renders and the pork turns lightly golden. Stir in the minced garlic and chopped dried shrimp and stir-fry 2 minutes until fragrant.
3. Season the topping mixture with fish sauce, sugar, and black pepper. Stir well to combine and cook 1 more minute so the flavors meld. Remove from heat and fold in half of the sliced scallions. Keep warm.
4. Divide the rested dough into 16 equal pieces, about 1.5 oz each. Roll each piece into a smooth ball, then flatten into a 2-inch round disc about 1/2-inch thick. Place each disc on a banana leaf square or parchment round and arrange in a steamer basket, leaving space between each.
5. Bring the steamer water to a vigorous boil over high heat. Steam the rice cakes, covered, for 15 to 18 minutes until they turn glossy and translucent and feel springy when gently pressed. Work in batches if your steamer is small.
6. Carefully lift each steamed cake from the steamer using a spatula. While still warm, spoon about 1 heaping tablespoon of the warm shrimp-pork topping onto the center of each cake, spreading it just enough to leave a clean rice border visible around the edge for the open-faced look.
7. Sprinkle each topped cake generously with toasted sesame seeds, the remaining scallions, crispy fried shallots, and a little grated coconut if using. Serve immediately while the cakes are soft and the topping is fragrant.
8. Pair with small bowls of nuoc cham (Vietnamese dipping sauce made from fish sauce, lime, sugar, garlic, and chili) and hot jasmine tea for an authentic Tay Ninh afternoon snack.

Cook’s Notes

• For the most authentic texture, sift the glutinous rice flour before mixing to avoid lumps in the dough.
• Use freshly grated mature coconut and toast sesame seeds in a dry pan just before garnishing for the best aroma.
• The cakes are best enjoyed the day they are steamed; leftovers can be re-steamed for 3 to 4 minutes to restore softness.
• If banana leaves are unavailable, silicone cupcake molds or small heatproof bowls lightly greased with oil work well as steamer holders.
• The leftover shrimp-pork topping keeps refrigerated for up to 3 days and is excellent stirred into fried rice or used as a filling for wrapped banh it nhan.

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