Coconut-Ginger Steamed Cups

Silky steamed cups of coconut milk, bruised ginger, and star anise set in a tender rice-flour batter, brightened with lime zest and mint. They echo Star Anise Over Dawn Broth, when Hanoi’s first-light lanes already carried spice knots toward the blue-hour pho pots.

Serves 6

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Ingredients

• 2 cups full-fat coconut milk
• 2-inch piece fresh ginger
• 2 star anise pods
• 1/3 cup granulated sugar
• 1/2 cup rice flour
• 1/4 cup tapioca starch
• 1/4 tsp salt
• 1/2 cup water
• 1 tsp lime zest
• 12 fresh mint leaves

Instructions

1. 1Bruise ginger and place in a saucepan with coconut milk, star anise, and sugar; simmer gently 10 minutes then remove ginger and star anise.
2. 2Whisk together rice flour, tapioca starch, salt, and water until smooth; slowly stir the warm coconut mixture into the flour slurry.
3. 3Divide batter among 6 heatproof ramekins or silicone cups; place in a steamer basket over boiling water.
4. 4Cover and steam 25 minutes until set and translucent; cool slightly, then unmold and top each cup with lime zest and a fresh mint leaf.