Bánh đúc is steamed rice cake
There are many options to make the inside: taro, salted daikon, sweet fermented daikon, yam, purple yam, sweet potato, coconut milk, coconut creamer, with white lime water, etc.
Mix one portion of rice flour and three to four or five portion of liquid part of one of the above flavor depend on how thick or thin cake you like. Blend the water with the flavor and mix in with the rice flour. Add some salt and some favorable oil to make it tasty and rich. My favorite is the combination of taro and coconut milk.
Steam about an hour or until no more liquid. Let it cool completely several hours to easy cut before serving. It will be firmer when it's completely cool.
To make vegan crunchy bites like in the picture, stir-fry small-size soy chunks in oil and seasonings until golden brown. Can eat plain or with vegan bites, pickles, and dip sauce.
Another version is made with fresh daikon, salty daikon, and dry shiitake mushroom. This version originally was from Chinese. They served with dark soy sauce mixed with soy sauce and sesame oil.
They boil fresh daikon, get the juice to mix the rice flour, combining with the daikon pulp, chopped salty daikon and seasoning before steaming.
They can eat steaming cake or cut cube and fry with a little oil. Serve also with pickle and vegan bites.
The color is whiter than the taro steamed rice cake. I also make a version with coconut milk and white lime water; the cake is kind of firmer than without lime water.
This kind of food is considered as starchy food. I'm afraid this is the last time I have it.
Here is the ingredients: 2 c rice flour, 2 Tbsp tapioca, 2 c lime water, 2 cup white daikon cut, 1 tsp, 1 Tbsp oil, stir on stove for half way cook, then transfer to steam for another 30 minutes to speed up steaming.