Description
Steamed Vietnamese Honeycomb Cake, known as Bánh Bò Nướng, is a delightful and unique dessert featuring a characteristic honeycomb texture, a subtle sweetness, and a tropical coconut flavor. This cake is made from rice flour, tapioca starch, coconut milk, and naturally leavened with yeast to develop its airy, chewy consistency. Infused with pandan extract for fragrance and color, it offers a visually appealing and delicious treat that is perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 150 g Rice Flour
- 50 g Tapioca Starch
- 400 ml Coconut Milk
- 100 g Sugar
- 2 tsp Active Dry Yeast
- 1 tsp Salt
- 200 ml Warm Water
- 1 tbsp Vegetable Oil
- 2 drops Pandan Extract or Food Coloring
Instructions
- Activate Yeast: In a small bowl, combine the sugar and active dry yeast with warm water. Leave it aside for about 10 minutes until the mixture becomes foamy, indicating the yeast is active and ready.
- Prepare Batter: In a large mixing bowl, sift together rice flour, tapioca starch, and salt. Gradually pour in the coconut milk while continuously stirring until you achieve a smooth, lump-free batter.
- Combine Mixtures: Pour the foamy yeast mixture into the flour mixture and stir thoroughly to blend everything together. Add pandan extract or green food coloring at this stage to lend both color and fragrant aroma to your cake batter.
- Rest the Batter: Cover the bowl with a clean cloth and place it in a warm spot. Allow the batter to rest and ferment for 2 to 3 hours. This resting time helps the yeast develop bubbles essential for the honeycomb texture.
- Prepare Steaming Vessels: Grease ramekins or a large steaming tray with vegetable oil to prevent sticking and to add moisture to the cakes.
- Fill and Steam: Gently stir the rested batter to redistribute the bubbles and pour it into the greased containers, filling them halfway. Bring water in a steamer to boil over medium-high heat, then place the ramekins or tray inside, making sure they’re spaced adequately for even cooking.
- Steam the Cake: Cover and steam the batter for 15-20 minutes. Test doneness by inserting a toothpick; it should come out clean when the cake is ready.
- Cool and Serve: Remove the ramekins from the steamer and let the cakes cool slightly. Carefully unmold the cakes and serve warm or at room temperature for the best flavor and texture experience.
Notes
- Make sure the water used to activate yeast is warm, not hot, to avoid killing the yeast.
- Resting time is crucial for developing the signature honeycomb texture.
- You can substitute pandan extract with natural green food coloring if pandan is unavailable.
- Use fresh or canned coconut milk for the richest flavor.
- The cake is best enjoyed within a day or two but can be refrigerated and reheated by steaming gently.
- Ensure the steamer lid is covered tightly to prevent water droplets from dripping on the cake surface during steaming.
