In a large bowl, add rice flour, tapioca starch and salt. Mix dry ingredients together, then add water and coconut milk.

Using a whisk, stir until batter is smooth and there are no more lumps.

Brush ramekins with oil. Place ramekins in steamer and heat them for 3 minutes. Then pour banh beo mix into each oiled ramekin, about 1 ½ tablespoon.

I usually use a squeeze bottle for this. Let it steam for 5 mins until the banh beo is nice and firm, not too hard and not sticky. Repeat the process until banh beo mix is finished.

For the topping, heat a pan with 1 tablespoon of oil. Add leek and sauté for 30 seconds.

Then add carrots, crumbled tofu, mushroom and salt to the pan. Stir fry for a couple of minutes until carrots soften a little and the tofu is slightly brown.

For your garnish, heat 1 cup of oil in a pan. Add shallots and fry until it’s right about to turn brown. Remove the pan from the heat, then remove the shallots and put them on a paper lined plate.

Since the oil is still hot, pour it into a bowl with your thinly sliced green onions. Sprinkle the fried green onions with salt.

Garnish each banh beo with a tablespoon of the topping mix, then top it with a teaspoon of green onions in oil and sprinkle with fried shallots.

You can either eat the banh beo directly from the ramekin by pouring the fish dipping sauce onto the ramekin, or you can wait for the ramekins to cool off, scoop out the banh beo and stack them up nicely onto a serving plate.