Bánh Bò Nướng (Vietnamese Grilled Honeycomb Cake)
Món truyền thống · Vietnamese
A classic Vietnamese grilled cake known for its distinctive honeycomb-like texture and sweet, slightly chewy interior. Made with coconut milk, tapioca starch, and pandan for a fragrant aroma.
Đánh giá công thức này
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Nguyên liệu
- Tapioca starch200g
- Rice flour50g
- Granulated sugar200g
- Coconut milk (full fat)400ml
- Water100ml
- Active dry yeast5g
- Pandan extract1 tbsp
- Salt1/4 tsp
- Vegetable oil (for greasing)1 tbsp
Các bước
- 1
Activate yeast: In a small bowl, combine warm water (about 40°C/104°F) with yeast and a pinch of sugar. Let it sit for 5-10 minutes until foamy.
- 2
Prepare dry ingredients: In a large bowl, whisk together tapioca starch, rice flour, and salt.
- 3
Prepare wet ingredients: In a saucepan, heat coconut milk and sugar over medium heat, stirring until sugar dissolves. Do not boil. Let it cool slightly.
- 4
Combine: Gradually pour the warm coconut milk mixture into the dry ingredients, whisking continuously to avoid lumps. Stir in the pandan extract and the activated yeast mixture.
- 5
Ferment: Cover the bowl with plastic wrap and let the batter ferment in a warm place for 1-2 hours, or until it has doubled in volume and is bubbly.
- 6
Preheat oven and pan: Preheat your oven to 175°C (350°F). Grease a 20cm (8-inch) round cake pan or cast-iron skillet with vegetable oil.
- 7
Bake: Pour the fermented batter into the prepared pan. Bake for 30-40 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
- 8
Cool and serve: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Slice and serve.
