B�nh B� H?p

B�nh b� h?p
White Center Supermarket, $1.25 

 B�nh b�, or "cow cakes", are the Vietnamese version of a steamed rice cake that originated in China.  B�nh b� batter includes rice flour, coconut milk, sugar, and a leavener--traditionally yeast, but baking powder is sometimes used as a shortcut--which causes the batter to bubble dramatically when cooked.  The resulting texture is as spongy as beef liver, earning these cakes their unexpected name.  

Baked b�nh b� nu?ng has a thin golden crust and is usually cut into wedges before serving.  Steamed b�nh b� h?p are usually smaller, round, and colorful; natural extracts of pandanus or magenta plant produce pastel green or purple, whereas the neon hues of the banh bo pictured hint at artificial food coloring.  As sold in Seattle's Asian groceries, b�nh b� h?p come snuggled onto a deli tray along with a tiny cup of creamy dipping sauce (coconut milk thickened with tapioca flour). 

White Center Supermarket
9828 15th Ave SW
Seattle, WA
206/768-8087

Shikhye

Shikye
Yakult

Shikye is a sweet Korean beverage made from cooked rice that is quickly fermented with malt water, then sweetened and flavored with ginger. This commercial version made by Yakult (tagline: "Nostalgia drink since 1993") is as sweet as syrup but oddly watery and clouded by bloated rice particles. It tastes almost like it would be a hit with hummingbirds.

Xoi Vi La Cam

Xoi Vi La Cam

available at Viet Wah grocery, $1.95

I think that one of the most relevant measures of human ingenuity is the number of delicious ways in which we as a species manage to combine beans and rice. To that long list add xoi vi la cam, a Vietnamese sweet sandwich (and close cousin of xoi nep than).

A thin, crumbly layer of sweetened mung beans is held in place by chewy slabs of sticky black rice, which turns an intense violet color when cooked. Because of its pigmentation, black rice is up for membership in the fabled "superfood" club--but more importantly, it has a rich, nutty flavor that brings out the soft sweetness of the beans. A sprinkle of toasted sesame seeds on the surface adds crunch and more nuttiness.