Delicate Vietnamese Steamed Rice Cakes with Savory Shrimp Floss (Bánh Bèo)

In a large bowl, whisk together the rice flour, tapioca starch, 1 3/4 cups water, and 1/2 teaspoon salt until smooth. Let the batter rest for 15 minutes.

Prepare a steamer by bringing water to a boil. Lightly grease small, shallow heatproof dishes (bánh bèo molds or small ramekins).

Pour about 1-2 tablespoons of batter into each greased dish. Place the dishes in the steamer, ensuring they are not overcrowded.

Steam the cakes over high heat for 5-7 minutes, or until the cakes are translucent and firm to the touch. Carefully remove the steamed cakes and let them cool slightly before unmolding.

While the cakes are steaming, prepare the shrimp floss. Heat 2 tablespoons vegetable oil in a small pan over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the rehydrated and minced dried shrimp, fish sauce, and sugar. Cook, stirring constantly, for 5-7 minutes until the shrimp is dry and fluffy, resembling floss.

Arrange the steamed rice cakes on a serving platter. Top each cake with a small amount of the prepared shrimp floss and a sprinkle of fried shallots. Serve immediately with nuoc cham dipping sauce on the side.