Vietnamese steamed Bánh Bò, often known for its honeycomb structure and slightly sweet taste, is a delightful treat. The cake gets its unique texture from the fermentation process and is flavored with pandan leaves, giving it a distinctive aroma and green color. This recipe will guide you through making Bánh Bò at home.
Ingredients:
- 200g rice flour
- 100g tapioca starch
- 300g sugar
- 400ml coconut milk
- 1 teaspoon active dry yeast
- 1/2 cup warm water (for yeast)
- 2 teaspoons pandan extract or juice from fresh pandan leaves for a more authentic flavor
- A pinch of salt
Instructions:
1. Yeast Mixture:
- Dissolve the active dry yeast and 1 teaspoon of sugar in 1/2 cup of warm water. Let it sit for about 10 minutes, or until frothy.
2. Prepare Pandan Juice (if using fresh leaves):
- If you’re using fresh pandan leaves, blend about 10-15 leaves with approximately 1/2 cup of water. Strain the mixture through a fine sieve or cheesecloth to extract the juice. You’ll need about 2 teaspoons of this juice.
3. Mix Dry Ingredients:
- In a large bowl, whisk together the rice flour, tapioca starch, and the rest of the sugar.
4. Combine Wet and Dry Ingredients:
- Gradually add the coconut milk, pandan juice or extract, and the yeast mixture to the dry ingredients. Mix until well combined and the sugar is completely dissolved.
- Add a pinch of salt and stir. The batter should be smooth and slightly runny.
5. Fermentation:
- Cover the bowl with a cloth and let it ferment in a warm place for at least 4 hours, or until the batter has risen and bubbles appear on the surface. For a stronger flavor and more bubbles, you can let it ferment overnight.
6. Prepare Steamer:
- While the batter is fermenting, prepare your steamer. Make sure the water is boiling and the steamer is ready to go when your batter is ready.
7. Steaming the Cake:
- Once the batter is fermented, gently stir it to combine any separation. Be careful not to deflate the bubbles formed during fermentation.
- Pour the batter into a greased round cake pan. If you like, you can line the bottom with parchment paper for easy removal.
- Steam over high heat for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Important: Do not open the steamer lid during the first 20 minutes of steaming to ensure the cake rises properly.
8. Cooling:
- After steaming, remove the cake from the steamer and let it cool completely before removing it from the pan. This will prevent the cake from collapsing and will help maintain its honeycomb structure.
9. Serving:
- Once cooled, cut the Bánh Bò into pieces and enjoy. It’s best served with a sprinkle of toasted sesame seeds and shredded coconut on top.
Bánh Bò is delicious on its own or as a dessert after a meal. The unique texture and flavor make it a favorite among Vietnamese cuisine enthusiasts. Enjoy making this traditional treat at home!