Bánh Bò Thốt Nốt (Palm Sugar Steamed Rice Cake)
Món truyền thống · Vietnamese
A classic Vietnamese steamed cake made with rice flour, coconut milk, and palm sugar, known for its honeycomb-like texture and sweet, fragrant aroma.
Đánh giá công thức này
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Nguyên liệu
- Tapioca starch150g
- Rice flour100g
- Palm sugar200g
- Coconut milk400ml
- Water100ml
- Active dry yeast5g
- Salt1/4 teaspoon
- Pandan leaves2-3
Các bước
- 1
Dissolve palm sugar in water and heat gently until sugar is fully dissolved. Let it cool slightly.
- 2
In a bowl, mix tapioca starch and rice flour. Gradually add the palm sugar syrup and coconut milk, stirring until smooth. Add salt.
- 3
Activate yeast in a small amount of warm water (around 40°C/104°F) with a pinch of sugar. Let it sit for 5-10 minutes until frothy.
- 4
Add the activated yeast mixture to the batter and stir well. Cover the bowl and let it ferment in a warm place for 1-2 hours, or until bubbly and slightly risen.
- 5
Prepare pandan leaves by tying them into knots. Grease your steaming molds or a cake pan.
- 6
Heat your steamer to high heat. Once steaming, pour the batter into the prepared mold(s), filling about 3/4 full. Add knotted pandan leaves to the steamer basket.
- 7
Steam for 25-30 minutes, or until a skewer inserted into the center comes out clean. Do not open the steamer during the first 20 minutes.
- 8
Let the cake cool completely before unmolding and slicing.
