Bánh Bò Hấp (Steamed Honeycomb Cake)
Món truyền thống · Vietnamese
A classic Vietnamese steamed cake known for its distinctive honeycomb-like texture, achieved through a careful fermentation process. It has a slightly chewy, spongy interior and a subtle sweetness, often flavored with pandan or coconut.
Đánh giá công thức này
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Nguyên liệu
- Tapioca starch200g
- Rice flour50g
- Active dry yeast5g
- Warm water150ml
- Granulated sugar200g
- Coconut milk200ml
- Salt1/4 teaspoon
- Pandan extract1 teaspoon
- Vegetable oil1 tablespoon
Các bước
- 1
Activate yeast in warm water with a pinch of sugar for 10 minutes until foamy.
- 2
In a large bowl, whisk together tapioca starch and rice flour.
- 3
In a saucepan, combine sugar, coconut milk, and salt. Heat gently until sugar dissolves. Let it cool slightly.
- 4
Pour the warm coconut milk mixture into the dry ingredients and mix until smooth. Add the activated yeast mixture and pandan extract. Stir well.
- 5
Cover the bowl and let the batter ferment in a warm place for 1 to 1.5 hours, or until bubbly and slightly risen.
- 6
Grease a steamer pan or individual molds with vegetable oil.
- 7
Bring water in the steamer to a rolling boil. Steam the batter over high heat for 25-30 minutes, or until a skewer inserted comes out clean.
- 8
Let the cake cool completely before slicing and serving.
