Bánh Bò Nướng (Baked Honeycomb Cake)
85% chuẩn vị · Vietnamese
A baked variation of the traditional steamed honeycomb cake. This version offers a slightly crispier exterior and a chewier, denser honeycomb interior compared to its steamed counterpart. It's often flavored with coconut and pandan.
Đánh giá công thức này
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Nguyên liệu
- Tapioca starch150g
- Rice flour50g
- Active dry yeast3g
- Warm water100ml
- Granulated sugar180g
- Coconut milk200ml
- Salt1/4 teaspoon
- Pandan extract1 teaspoon
- Vegetable oil2 tablespoons
Các bước
- 1
Activate yeast in warm water with a pinch of sugar for 10 minutes.
- 2
Combine tapioca starch and rice flour in a bowl.
- 3
Heat coconut milk, sugar, and salt until sugar dissolves. Let cool to lukewarm.
- 4
Add the yeast mixture and pandan extract to the coconut milk mixture. Pour this into the dry ingredients and whisk until smooth.
- 5
Cover and let ferment in a warm place for 1-1.5 hours until bubbly.
- 6
Preheat oven to 175°C (350°F). Grease a baking pan (approx. 8x8 inch) with vegetable oil.
- 7
Pour the batter into the prepared pan. Bake for 30-40 minutes, or until a skewer comes out clean and the top is golden brown.
- 8
Let cool completely before slicing.
