Bánh Bò Recipe

Vietnamese · Dessert · 45 min total

Bánh bò is a soft, spongy Vietnamese steamed rice cake with a honeycomb texture, subtly sweet and fragrant with coconut milk and pandan.

Ingredients

• 1 cup rice flour
• 1/2 cup tapioca starch
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup coconut milk
• 1/2 cup water
• 1 teaspoon pandan extract
• 1 teaspoon vanilla extract
• 1 tablespoon vegetable oil

Instructions

1. In a large bowl, whisk together rice flour, tapioca starch, sugar, baking powder, and salt.
2. In a small saucepan, combine coconut milk and water. Heat over medium heat until warm (about 110°F/43°C), but not boiling. Remove from heat.
3. Gradually pour the warm coconut milk mixture into the dry ingredients, whisking constantly until smooth. Add pandan extract, vanilla extract, and vegetable oil; mix well. The batter should be thin and smooth.
4. Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour. This allows the flours to hydrate and helps create the honeycomb texture.
5. Prepare a steamer by bringing water to a boil. Grease 8 small ramekins or a 9-inch round cake pan with oil.
6. Stir the batter gently, then pour into the prepared molds, filling each about 2/3 full.
7. Place the molds in the steamer, cover with a clean kitchen towel (to prevent condensation from dripping), and steam over high heat for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove from steamer and let cool for 5 minutes before unmolding. Serve warm or at room temperature.

Tips

• For a more pronounced pandan flavor, use fresh pandan juice instead of extract.
• Store leftover bánh bò in an airtight container at room temperature for up to 2 days.
• Serve with shredded coconut or a drizzle of coconut cream for extra richness.

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