Bánh Bò Nướng (Baked Palm Sugar Cake)
80% chuẩn vị · Vietnamese
A baked variation of Bánh Bò, offering a chewier, denser texture with a beautifully caramelized crust, infused with the distinct flavor of palm sugar.
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
- Rice flour150g
- Tapioca starch100g
- Palm sugar180g
- Coconut milk350ml
- Water50ml
- Active dry yeast4g
- Salt1/4 teaspoon
- Vegetable oil2 tablespoons
Các bước
- 1
Dissolve palm sugar in water and coconut milk over low heat until smooth. Let it cool to lukewarm.
- 2
In a bowl, combine rice flour, tapioca starch, and salt. Gradually whisk in the cooled palm sugar mixture until smooth.
- 3
Activate yeast in a small amount of warm water. Add to the batter and stir well. Cover and let ferment for 1-1.5 hours in a warm place.
- 4
Preheat oven to 180°C (350°F). Grease and flour a cake pan or line with parchment paper.
- 5
Stir vegetable oil into the fermented batter. Pour the batter into the prepared pan.
- 6
Bake for 35-45 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
- 7
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
