Banh Beo

Ingredients:
Banh beo
200g Rice flour
10g Tapioca flour
500ml lukewarm water

Fillings
50g Mung beans
100g Shirmps
25g Dried shirmp soaked for several hours before using (optional)
Red food colouring (optional)
25g Breads
Fried shallots
Fried spring onions

1/2 cup Nuoc Mam dipping sauce

Banh beo moulds or small dipping bowls

Methods:
Mix flours with water, set aside for several hours or at least 30mins.

Boil the mung bean till cooked, left dry. Mash into coarse paste.

Boil the shirmp,drained then mashed with a knife. Shredded into small pieces.
Fry on low heat, season with little fish sauce, and keep stirring until the shirmp dry.

Fry the dried shirmp on low heat until they are dried, blend in the food processor until it's finely ground. Repeat this step one or two times till you get a very dry powdery shirmp.
Add one drop of red food colouring in the dried shirmp powder.

Cut the bread into small chunks, fry until golden brown.

When the water in the steamer boiling, put in the bowls to heat them really hot, then fill the flour mixture half full of the bowl. Steam for 5 mins.

Spread one tsp of mung beans paste on the top of the banh beo.
 
Topped little spring onions, fried shallots, fried bread and dried shirmps.
 
Serve with Nuoc Mam dipping sauce and Do Chua(picke carrot and white raddish).