Bánh Bò Nướng Lá Dứa (Pandan Coconut Grilled Cake)
Món truyền thống · Vietnamese
A fragrant variation of Bánh Bò Nướng, emphasizing the aromatic pandan leaf flavor. Fresh pandan leaves are used to infuse the coconut milk, resulting in a vibrant green hue and a deeply aromatic cake.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Tapioca starch200g
- Rice flour50g
- Granulated sugar200g
- Coconut milk (full fat)400ml
- Water100ml
- Active dry yeast5g
- Fresh pandan leaves5-6 leaves
- Salt1/4 tsp
- Vegetable oil (for greasing)1 tbsp
Các bước
- 1
Infuse pandan: Blend fresh pandan leaves with 100ml of water until smooth. Strain the liquid and discard the pulp. Heat the coconut milk with sugar and the pandan-infused water until sugar dissolves. Let it steep for 15 minutes, then strain to remove any solids.
- 2
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.
- 3
Prepare dry ingredients: In a large bowl, whisk together tapioca starch, rice flour, and salt.
- 4
Combine: Gradually pour the warm, pandan-infused coconut milk mixture into the dry ingredients, whisking to form a smooth batter. Stir in the activated yeast mixture.
- 5
Ferment: Cover the bowl and let the batter ferment in a warm place for 1.5-2 hours, or until doubled and bubbly.
- 6
Preheat oven and pan: Preheat oven to 175°C (350°F). Grease a 20cm (8-inch) cake pan or cast-iron skillet.
- 7
Bake: Pour the batter into the hot pan. Bake for 35-45 minutes, until golden brown and a skewer comes out clean.
- 8
Cool and serve: Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Slice and serve.
