I'm trying to find a recipe for the often multi-colored Vietnamese rice cakes. I've found pictures online of them and they've also been referred to as Bak Tong Koh or Fatt Koh, but I'm not sure what the real name for them is. All I'm sure about is that they're steamed. Please help.
Bok Tong Go is the original Chinese version of this cake from which the other countries adopted. The Chinese version is made from a natural starter yeast created from bacteria in the air. The Chinese version does not contain coconut milk. The different names are from different countries who have adapted the Chinese version to suit local tastes.